• 1/2 piece of ginger root
• 1/8 teaspoon Asafetida
• 2 Minced green chilies
• 6 Potatoes, boiled & cubed
• 1/4 cup Shredded unsweetened coconut
• 1 tablespoon Coriander
• 1/2 teaspoon Garam masala
• 1 teaspoon Turmeric
• 4 tablespoon Ghee
• 3 tablespoon Fresh coriander, chopped
• 1 teaspoon Black mustard seeds
• 1 tablespoon Lemon juice
• 1/2 tablespoon Whole cumin seeds
• 1 teaspoon Salt

Combine ginger, green chilies & coconut in blender with 1/3 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. In the aloo baigan mix lemon juice & remaining coriander greens & serve.

by Pak101.com (few years ago!) / 1613 views