Curried Potatoes with Eggplant

30 minutes Prep: 15 minutes Cook: 15 minutes

290 calories per serving view nutrition facts

5 servings suggest servings

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Ingredients

1	piece	ginger root
2	each	green chili peppers	minced
1/4	cup	coconut
1/2	teaspoon	garam masala
4	tablespoons	ghee (clarified butter)
1	teaspoon	mustard seeds, black
1/2	tablespoon	cumin seeds	whole
1/8	teaspoon	asafetida
6	medium	potatoes	cubed
1	teaspoon	turmeric
1	tablespoon	coriander
1	small	eggplant
1	teaspoon	salt
3	tablespoons	coriander	chopped
1	tablespoon	lemon juice

Directions

Combine ginger, green chilies and coconut in blender with 1/3 cup of water till smooth.

Add garam masala and pulse for a few seconds.

Set aside.

Heat ghee.

Whe hot, add mustard and cumin seeds and fry for a few seconds.

Stir in the asafetida and 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 and half the fresh coriander.

Mix very gently so as not to break the vegetables.

Reduce heat and fry very gently until the liquid has evaporated.

Mix in lemon juice and remaining coriander greens and serve.

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Nutrition Facts

Serving Size 221g

Amount per Serving

Calories 290 35% of calories from fat

	% Daily Value*
Total Fat 11.0g	17%
Saturated Fat 7.0g	33%
Trans Fat 0.0g
Cholesterol 24mg	8%
Sodium 770mg	32%
Total Carbohydrate 46.0g	15%
Dietary Fiber 7.0g	26%
Sugars 2.0g
Protein 5.0g	10%

Vitamin A	7%		Vitamin C	60%
Calcium	7%		Iron	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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