Aloo Baigan Sabji
- 1/3 c. plain yogurt
- 1/2″ piece of ginver, scraped & coarsely chopped
- 2 seeded hot green chiles, broken into bits
- 1/4 c. shredded fresh or dried coconut
- 1/2 t. garam masala
- 4 T. ghee or mixture of olive oil & unsalted butter
- 1 t. black mustard seeds
- 1/2 T. cumin seeds
- 8-10 curry leaves (preferably fresh)
- 1/4 t. yellow asafetida powder
- 6 medium boiling potatoes, steamed until tender, peeled and cut into 3/4″ cubes
- 1 t. turmeric
- 1 T. ground coriander
- 1 small eggplant, cut into 1″ cubes and steamed until tender
- 1 1/4 t. salt
- 3 T. chopped frsh parsley or coriander
- 1 T. fresh lemon juice
1. Combine the, ginger, green chiles and coconut in a food processor or blender, cover and process until smooth. Add the garam masala and pulse for a few seconds. Set aside.
2. Heat the ghee or oil-butter mixture in a heavy 4-5 quart/liter saucepan or 12 inch nonstick frying pan over moderately high heat. When it is hot but not smoking, drop in the mustard and cumin seeds and fry until the mustard seeds sputter and the cumin seeds turn golden brown. Stir in the curry leaves and asafetida, and immediately follow with the potatoes. Stir-fry for 3-4 minutes, then pour in the seasoned yogurt, turmeric, ground coriander, eggplant, salt and half of the fresh remaining herb. Gently toss to mix.
3. Reduce the heat to moderate, then fry, turning the vegetables very gently until they are dry. Before serving, mix in the lemon juice and remaining fresh herbs.