---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetables, Indian
       Yield: 5 servings
       1 ea 1/2 piece of ginger root           6 md Potatoes, boiled & cubed
       2 ea Minced green chilies                1 ts Turmeric
     1/4 c  Shredded unsweetened coconut        1 tb Coriander
     1/2 ts Garam masala                        1 sm Eggplant in 1 cubes
       4 tb Ghee                                1 ts Salt
       1 ts Black mustard seeds                 3 tb Fresh coriander, chopped
     1/2 tb Whole cumin seeds                   1 tb Lemon juice
     1/8 ts Asafetida                      
   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”