Gujarati Undhiyo

For the masala sauce 1 (1-inch) piece fresh ginger, peeled and chopped 3 large cloves garlic, peeled and chopped 2 small green chiles, seeds removed, flesh chopped 1 tablespoon fresh lemon juice 3 tablespoons chopped fresh cilantro, leaves and stems, plus extra, for garnish 1 tablespoon ground coriander 1 teaspoon ground cumin 3/4 teaspoon carom seeds* 3 ounces freshly grated coconut, plus extra, for garnish 1 1/2 teaspoons kosher salt 1 tablespoon sugar 2 tablespoons ground roasted peanuts For the curried vegetables 4 small aubergines ( eggplant), trimmed and cut in half lengthways Kosher salt, as necessary 5 tablespoons vegetable oil Pinch asafoetida (Hing)* 1 teaspoon mustard seeds 1 potato, peeled and cut into 1 1/2-inch pieces 1 sweet potato, peeled and cut into 1 1/2-inch pieces 1 parsnip, peeled and cut into 1-inch rounds on the diagonal 8 ounces water 2 handfuls frozen tuvar beans* or broad beans *Can be found at specialty Asian or Indian markets.