Found this recipe online--I made it last night--quite good with a few minor mods.
ALOO BAIGAN (Eggplant with Potatoes)
1/2" piece of ginger root
2 Minced green chilies (I used yellow chiles--that's all I had on hand)
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( I used 4 small Indian eggplants--so a bit more than the recipe called for. The recipe didn't say to remove the skins, so I didn't, but based on the finished product, I probably will next time--the skins are pretty tough and don't have enough time to cook through.)
1 tsp Salt
3 tbsp Fresh coriander, chopped (I used about twice this amount)
1 tbsp Lemon juice (I used about twice this amount)
Preparation of aloo baingan:
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. When 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. (I ended up adding about an additional 2/3 Cup water a bit at a time to keep the eggplants cooking. Each time all the water evaporated, I'd add a little more)
Add lemon juice & remaining coriander greens & serve.