(From Simply Indian, Rawji and Suleman 2003)
Serves 5. Total time: 1.25 hours.
Ingredients:
1 eggplant
2 medium potatoes
1 medium onion
3 medium carrots
1 medium cauliflower
6 T veg oil
4 methi (fungreek) seeds
1/4 t rai (black mustard seeds)
2 med tomatoes
1/2 t garlic (crushed)
1/2 t ginger (crushed)
1/2 t salt
1/2 t chili powder
1/2 t haldi (turmeric)
1/2 t ground jeera (cumin)
1 t khatai (dried mango powder)
cilantro, to garnish
Directions:
- Cut eggplant into 2-in. thick slices. Salt them by sprinkling on a liberal amount of salt and rubbing it on both sides.
- Peel potatoes and cut into similar-sized pieces. Also do this for onions and carrots.
- Cut cauliflower into 1-in. pieces. Chop tomatoes.
- Heat oil to med. high an dfry the eggplant until golden brown. Remove from heat and set aside.
- Reheat the oil to medium high and add the fenugreek seeds and mustard seeds. Cook until popping (and aromatic). Add onions, tomatoes, and other vegetables. Cook ~10 minutes until vegetables are tender. (Note: can speed this step by precooking potatoes and carrots in a microwave)
- Add remaining spices except mango powder (garlic, ginger, salt, chili powder, turmeric, gr. cumin). Cook on low heat until vegetables are completely cooked.
- Add a little water if necessary. Add mango powder and cilantro for garnish.
- Serve with chapatis or puris.
