Serves:

Ingredients:

1 ea 1/2" piece of ginger root
3 tb Fresh coriander, chopped
1 ts Salt
1 sm Eggplant in 1" cubes
1 tb Coriander
1 ts Turmeric
6 md Potatoes, boiled & cubed
1/8 ts Asafetida
1/2 tb Whole cumin seeds
1 ts Black mustard seeds
4 tb Ghee
1/2 ts Garam masala
1/4 c Shredded unsweetened coconut
2 ea Minced green chilies
1 tb Lemon juice

Method:

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.
Mix in lemon juice & remaining coriander greens & serve.
Yamuna Devi, "The Art of Indian Vegetarian Cooking"