Curried Potatoes With Eggplant (Aloo Baigan Sabji)

Course : Eggplant
Serves: 5
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1 piece ginger root -- 1-inch
2 medium minced green chilies
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 in 1 inch cubes
1 tablespoon salt
3 tablespoons fresh coriander -- chopped
1 tablespoon lemon juice

Preparation / 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.


Nutritional Information:

230 Calories (kcal); 11g Total Fat; (42% calories from fat); 4g Protein; 30g Carbohydrate; 28mg Cholesterol; 1294mg Sodium

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