Curried Potatoes with Eggplant

Directions

Combine ginger, green chilies and coconut in blender with ⅓ cup of water until 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.