Ingredients

• 1 onion, peeled and finely chopped

• 2 cloves garlic, chopped (optional)

• 1/2 inch piece of root ginger, peeled and chopped

• 1 cup full or 1 carrot, peeled and diced

• 1 cup full of diced aubergines, diced. If not using immediately, keep in water. This stops discolouration.

• 1 cup full chopped potatoes (leave skin on, if new potatoes)

• 1 cup full of chopped/cherry/tinned tomatoes (a little more than the picture shows)

• 2 tbsp. oil

• 1 tsp. black mustard seeds

• 1-2 whole chillies

• A pinch of asafoetida resin or Hing

• 2 whole curry leaves/curry patta

• 1 tsp. turmeric

• 1 heaped tsp. coriander powder

• Chilli powder to taste

• Salt to taste

• To finish

• 1 tsp. Garam Masala

• A handful of chopped coriander leaves (optional)

• Optional

• 1/2 cup creamed coconut. It can be re-constituted from coconut cream powder

Instructions

1. Prepare all vegetables as shown in the picture.

2. Heat oil in a wok or karahi, add mustard seeds, asafetida, whole red chillies and curry leaves. Keep the lid on, the mustard seeds splutter all over the place!

3. Add onions, ginger and garlic, fry for a minute or two. Add all other vegetables, spices and salt. Stir and cook covered on medium heat for about 10 minutes.

4. If you like it with gravy, add 1/2-1 cup of hot water. If using creamed coconut, add it here too, adjusting the amount of water accordingly.

5. Turn heat down and cook covered until vegetables are cooked.

6. Adjust seasoning, sprinkle with garam masala and coriander leaves.

7. Serve hot, with Chapatties or Parathas or Poories.

Notes

• If using frozen peas, add them at step 4.