Curried Potatoes With Eggplant (Aloo Baigan S Recipe
Recipe Ingredients
1 each 1/2 piece of ginger root
2 each 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 medium potatoes, boiled & cubed
1 tsp turmeric
1 tbsp coriander
1 small eggplant in 1 cubes
1 tsp salt
3 tbsp fresh coriander, chopped
1 tbsp lemon juice
Recipe Preparation
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"
Servings: 5
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Foods rich in lycopene
(includes guava, red bell peppers & tomato puree)
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