Pickle Spice / Achari Aubergines, Potatoes and Peas

Ingredients

1 large aubergine, cut into 1.5inch cubes

1 large potato, cut into 1.5inch cubes

1 cup frozen or fresh peas

1 onion, finely chopped

2 tbsp Vegetable oil

1/2 tsp Mustard seeds

1/2 tsp Cumin seeds

1/2 tsp Fennel seeds

1/4 tsp Fenugreek seeds

1/2 tsp Nigella seeds (Kalonji)

OR 3 tsp Panch Poran spice

3 tomatoes, blanched, peeled and chopped

2 garlic cloves; minced

1.5inch ginger; grated

2 green chillies minced

2 tsp coriander and cumin powder

½ tsp turmeric

2 stems Coriander, chopped finely

Salt to taste

Method

1.     Heat the oil in a large pan and add the mustard, cumin, fennel, fenugreek and nigella seeds, as soon as the splutter add the onion and fry until golden brown.

2.     Add the tomatoes, garlic, ginger and chillies, cook for about 5 minutes, add the coriander, cumin and turmeric powders.  Mix and cook for a couple of minutes.

3.     Add the aubergines, potatoes and peas and ½ cup water.  Mix well, and bring to boil.  Turn down the heat, cover and cook for 30 minutes

4.     Add the chopped coriander and mix.