4-5 cloves garlic; minced
3 inch ginger; grated
4-5 green chillies; minced
1 400g tin peeled tomatoes; liquidised
2 large aubergines; cubed
2 large potatoes; cubed
1 teaspn cumin seeds
1/2 tspn mustard seeds
2 heaped teaspns cumin/coriander powder
1/2 tspn turmeric
2 tablespoons oil
Salt to taste
1. Heat the oil in a large pan, add the cumin and mustard seeds. After they have popped add the onion and fry until golden brown.
2. Add the tomatoes, garlic, ginger and chillies, decrease the heat and cook for 7-8 minutes, until it is like a thick sauce, then add the cumin, coriander and tumeric powders, and mix and cook for a few minutes.
3. Add the potatoes, mix so the potatoes are coated with the tomato sauce, cover and cook about 7-8 minutes. Then add the aubergines and peas mix.
4. Cover and cook for about 15-20 minutes until the potatoes and the aubergine is cooked.
Serve with bajra rotla, puris, or chapati