Curried Potatoes with Eggplant
ALOO BAIGAN SABJI
Recipe from Yamuna mataji
This is an example of the third method of cooking vegetables described
in the introduction to this chapter. Both vegetables are steamed until
tender. The potatoes are briskly stir-fried in seasoned ghee and then
coated, along with the eggplant, in a delicately spiced yogurt-coconut
sauce. Besides having a lovely flavor, this dish is light because the
eggplant is steamed rather than fried.
Preparation time (after assembling ingredients): 5 minutes
Cooking time: 15 minutes
Serves: 5 or 6
1/3 cup (80 ml) plain yogurt
½ -inch (1.5 cm) piece of fresh ginger root, scraped and coarsely chopped
2 seeded hot green chilies, broken into bits (or as desired)
¼ cup (25 g) shredded fresh or dried coconut
½ teaspoon (2 ml) garam masala
4 table spoons (60 ml) ghee or a mixture of vegetable oil and unsalted butter
1 teaspoon (5 ml) black mustard seeds
½ table spoon (7 ml) cumin seeds
8-10 curry leaves, preferably fresh
¼ teaspoon (1 ml) yellow asafetida powder (hing)
6 medium-sized boiling potatoes (about 2 pounds/1 kg), steamed until tender, peeled and cut into ¾ -inch (2 cm) cubes
1 teaspoon (5 ml) turmeric
1 table spoon (15 ml) ground coriander
1 small eggplant (8-10 ounces/230-285 g) cut into 1-inch (2.5 cm) cubes and steamed until tender
1 ¼ teaspoons (6 ml) salt
3 table spoons (45 ml) chopped fresh parsley or coriander
1 table spoon (15 ml) fresh lemon juice
This amount applies only to yellow Cobra brand. Reduce any other asafetida by three-fourths.
1.
Combine the yogurt, ginger, green chilies and coconut in a food
processor or blender, cover and process until smooth. Add the garam
masala and pulse for a few seconds. Set aside.
2.
Heat the ghee or oil-butter mixture in a heavy 4-5 quart/liter
saucepan or 12-inch (30 cm) nonstick frying pan over moderately high
heat. When it is hot but not smoking, drop in the mustard and cumin
seeds and fry until the mustard seeds sputter and the cumin seeds turn
golden brown. Stir in the curry leaves and asafetida, and immediately
follow with the potatoes. Stir-fry for 3-4 minutes, then pour in the
seasoned yogurt, turmeric, ground coriander, eggplant, salt and half of
the remaining fresh herb. Gently toss to mix.
3.
Reduce the heat to moderate, then fry, turning the vegetables
very gently until they are dry. Before serving, mix in the lemon juice
and remaining fresh herbs.