Curried Potatoes With Eggplant (India-Aloo Baigan Sabji)

• 1 12 inches gingerroot, piece
• 2 green chilies, minced
• 14 cup unsweetened coconut, shredded
• 12 teaspoon garam masala
• 4 tablespoons ghee
• 1 teaspoon black mustard seeds
• 12 tablespoon whole cumin seed
• 18 teaspoon asafetida powder
• 6 medium potatoes, boiled, cubed
• 1 teaspoon turmeric
• 1 tablespoon coriander
• 1 eggplant, cut in 1-inch cubes (small)
• 1 teaspoon salt
• 3 tablespoons fresh coriander, chopped
• 1 tablespoon lemon juice

1. Combine ginger, green chilies and coconut in blender with 1/3 cup of water until smooth.
2. Add garam masala, pulse for a few seconds.
3. Set aside.
4. Heat ghee.
5. When hot, add mustard and cumin seeds, fry for a few seconds.
6. Stir in the asafetida and almost immediately put in the potatoes.
7. Stir fry for 5 minutes; then pour in the mixture from the blender.
8. Add the turmeric, coriander, eggplant, salt and half the fresh coriander.
9. Mix very gently so as not to break the vegetables.
10. Reduce heat, fry very gently until the liquid has evaporated.
11. Mix in lemon juice and remaining coriander greens and serve.

gingerroot, green chilies, unsweetened coconut, garam masala, ghee, black mustard seeds, cumin, asafetida powder, potatoes, turmeric, coriander, eggplant, salt, fresh coriander, lemon juice

Taken from www.food.com/recipe/curried-potatoes-with-eggplant-india-aloo-baigan-sabji-384734 (may not work)