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"