Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      1/2" piece    ginger root
   2                    minced green chiles
     1/4  cup           shredded unsweetened coconut
     1/2  teaspoon      garam masala
   4      tablespoons   ghee
   1      tablespoon    black mustard seeds
     1/2  tablespoon    whole cumin seeds
     1/8  teaspoon      asafetida
   6      medium        potatoes -- boiled and cubed
   1      tablespoon    turmeric
   1      tablespoon    coriander
   1      small         eggplant -- cut in 1" cubes
   1      tablespoon    salt
   3      tablespoons   fresh coriander -- chopped
   1      tablespoon    lemon juice

Preparation:

Combine ginger, green chiles and coconut in blender with 1/3 cup of water until smooth. Add garam masala and pulse for a few seconds. Set aside. Heat ghee. When 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.