Ingredients
- 6 potatoes
- 2 green chilies (minced)
- 1 eggplant in
- 1/2 ginger root
- 1/8 asafetida
- 50 gr ghee
- 24 gr coriander (fresh)
- 20 gr unsweetened coconut (shredded)
- 16 ml lemon juice
- 5 ml black mustard seeds
- 3 gr cumin seeds (whole)
- 3 gr turmeric
- 3 gr salt
- 1 gr garam masala
Combine ginger, green chilies & coconut in blender with one third cup of water till smooth. Add garam masala & pulse for a few seconds. Set aside. Heat ghee. Whe hot, add mustard & cumin seeds & fry for a few seconds. Stir in the asafetida & almost immediately put in the potatoes. Stir fry for 5 minutes Then pour in the mixture from the blender. Add the turmeric, coriander, eggplant, salt & half the fresh coriander. Mix very gently so as not to break the vegetables. Reduce heat & fry very gently until the liquid has evaporated. Mix in lemon juice & remaining coriander greens & serve. Yamuna Devi, "The Art of Indian Vegetarian Cooking"
