Aubergine and green pepper sabji
The aniseed flavour of carom seeds makes a lovely change from the more typical cumin in this recipe. It demands so little effort, it’s great for midweek meals and can be enjoyed with whatever you have at home: bread, naan, roti or rice – it goes well with everything.
The aniseed flavour of carom seeds makes a lovely change from the more typical cumin in this recipe
SERVES 4
1 tbsp rapeseed oil
1 tsp carom (ajwain) seeds (available from Waitrose)
1cm fresh ginger, peeled and finely chopped
1 green chilli, finely chopped
400g tin of chopped tomatoes
1 tsp salt
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
½ tsp chilli powder
½ tsp sugar
1 aubergine, cubed
1 green pepper, cubed
1 potato, cubed
100ml water
- Heat the oil in a pan and add the carom seeds. Once they start to sizzle, add the ginger and green chilli then cook for a few seconds before adding the tomatoes. Cover and cook for 15 minutes on a low heat until the tomatoes are soft and pulpy.
- Add the salt, cumin, coriander, turmeric, chilli powder and sugar then cook for a minute, stirring.
- Next add the aubergine, green pepper, potato and water. Cover and cook on a low heat for 10-15 minutes, or until all the vegetables are tender. Serve hot.
- This will keep in an airtight container in the fridge for 4-5 days. Reheat before serving.