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Ingredients

• 2 tablespoons vegetable oil
• 4 tablespoons butter (or omit the vegetable oil and use 6 tablespoons of ghee)
• 1 teaspoon black mustard seeds
• 1 tablespoon grated fresh ginger
• 2 serrano chiles, seeded and slivered
• 1/4 teaspoon asafoetida powder
• 6 curry leaves (if available)
• 1 1/4 pounds waxy potatoes, 1-inch dice
• 1 medium eggplant, about 1 pound, unpeeled, 1-inch dice
• 1 1/4 cup water
• 1/2 teaspooon turmeric powder
• 1/4 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1/2 teaspoon cinnamon
• 1 pinch ground cloves
• 1/4 teaspoon fennel seeds
• 1/4 teaspoon ground nutmeg
• 1 1/4 teaspoons salt
• garnish: cilantro or thinly sliced green onions

Description

Serious Eats