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Aloo Baigan

2002-08-15

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Ingredients

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

Method

Step 1

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.

Step 2

Heat ghee. Whe hot, add mustard & cumin seeds & fry for a few seconds.

Step 3

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.

Step 4

Reduce heat & fry very gently until the liquid has evaporated. In the aloo baigan mix lemon juice & remaining coriander greens & serve.

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