1 ea 1/2" piece of ginger root

2 ea Minced green chilies

1/4 c Shredded unsweetened coconut

1/2 ts Garam masala

4 tb Ghee

1 ts Black mustard seeds

1/2 tb Whole cumin seeds

1/8 ts Asafetida

6 md Potatoes, boiled & cubed

1 ts Turmeric

1 tb Coriander

1 sm Eggplant in 1" cubes

1 ts Salt

3 tb Fresh coriander, chopped

1 tb Lemon juice

Combine ginger, green chilies & coconut in blender with 1/3 cup of water till smooth. Add garam masala & pulse for a few seconds. Set aside. Heat ghee. Whe hot, add mustard & cumin seeds & fry for a few seconds. Stir in the asafetida & 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 & half the fresh coriander. Mix very gently so as not to break the vegetables. Reduce heat & fry very gently until the liquid has evaporated. Mix in lemon juice & remaining coriander greens & serve. Yamuna Devi, "The Art of Indian Vegetarian Cooking"