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ALOO BAIGAN RECIPE
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Ingredient:

1/2" piece of ginger root 

2 Minced green chilies 

1/4 cup Shredded unsweetened coconut 

1/2 tsp Garam masala 

4 tbsp Ghee 

1 tsp Black mustard seeds

 1/2 tbsp Whole cumin seeds 

1/8 tsp Asafetida 

6 md Potatoes, boiled & cubed 

1 tsp Turmeric 

1 tbsp Coriander 

1 sm Eggplant in

1" cubes

 1 tsp Salt 

3 tbsp Fresh coriander, chopped 

1 tbsp Lemon juice

Details:

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. In the aloo baigan mix lemon juice & remaining coriander greens & serve.

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