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    Curried Potatoes with Eggplant ALOO BAINGAN SABJI

    This dish utilizes a method where vegetables are steamed until tender before being cooked in spices. The potatoes are stir-fried in seasoned ghee and then coated, along with the eggplant, in a delicately spiced yogurt-coconut sauce. The result is flavorful yet light, as the eggplant is steamed rather than fried. It pairs well with plain rice, chickpea curries, or spinach dishes.

    • Preparation time: 5 minutes (after assembling ingredients)

    • Cooking time: 15 minutes

    • Serves: 5 or 6

    Ingredients

    • 0.33 cup (approx. 2.7 oz / 80 g) plain yogurt

    • 0.5 inch (1.27 cm) piece of fresh ginger root, scraped and coarsely chopped

    • 2 seeded hot green chilies, broken into bits (adjust to taste)

    • 0.25 cup (0.9 oz / 25 g) shredded fresh or dried coconut

    • 0.5 tsp garam masala

    • 4 tbsp (2 oz / 60 g) ghee (or a mixture of vegetable oil and unsalted butter)

    • 1 tsp black mustard seeds

    • 0.5 tbsp cumin seeds

    • 8 to 10 curry leaves, preferably fresh

    • 0.25 tsp yellow asafetida powder (hing) note: reduce by 0.75 if using a potent variety other than yellow Cobra brand.

    • 6 medium-sized boiling potatoes (approx. 35.3 oz / 1000 g), steamed until tender, peeled, and cut into 0.75 inch (2 cm) cubes

    • 1 tsp turmeric powder

    • 1 tbsp ground coriander

    • 1 small eggplant (8 to 10 oz / 230 to 285 g), cut into 1 inch (2.5 cm) cubes and steamed until tender

    • 1.25 tsp salt

    • 3 tbsp chopped fresh parsley or coriander (cilantro)

    • 1 tbsp fresh lemon juice

    Instructions

    1. Prepare the Sauce: In a food processor or blender, combine the 0.33 cup yogurt, ginger piece, green chilies, and 0.25 cup coconut. Cover and process until the mixture is smooth. Add the 0.5 tsp garam masala and pulse for a few seconds to incorporate. Set this mixture aside.

    2. Fry Spices and Potatoes: Heat the 4 tbsp ghee in a heavy 4 to 5 quart saucepan or a 12 inch nonstick frying pan over moderately high heat. When hot but not smoking, add the 1 tsp mustard seeds and 0.5 tbsp cumin seeds. Fry until the mustard seeds sputter and the cumin turns golden brown. Stir in the curry leaves and 0.25 tsp asafetida. Immediately add the steamed potato cubes. Stir-fry for 3 to 4 minutes.

    3. Combine and Simmer: Pour in the seasoned yogurt paste, 1 tsp turmeric, 1 tbsp ground coriander, the steamed eggplant, 1.25 tsp salt, and half of the chopped fresh herbs (approx. 1.5 tbsp). Gently toss the ingredients to mix them thoroughly.

    4. Finish: Reduce the heat to moderate. Continue to fry, turning the vegetables very gently, until the sauce reduces and the vegetables are dry. Just before serving, mix in the 1 tbsp lemon juice and the remaining fresh herbs.