Ingredients:
1 tablespoon oil or 1 tablespoon ghee
1 teaspoon cumin seeds ( jeera)
1/2 teaspoon mustard seeds ( sarso)
1/4 teaspoon methi seeds ( Fenugreek seeds)
1/2 teaspoon turmeric powder ( hurdee)
1 green chilies, chopped
1 dried red chilies (optional)
1 teaspoon freshly grated ginger ( or 1/2 tsp dried ginger)
thyme ( Fresh or dried, to taste)
salt ( to taste)
2 large ripe tomatoes ( seeded, peeled and chopped)
1 large eggplants ( cut into 3 cm long strips)
1 large sweet peppers, chopped ( preferably the sweet type)
1 tablespoon brown sugar
Directions:
Heat oil in thick-based pot. Add ingredient 2 – 8 and fry for 30 seconds.
Add eggplant and a few tablespoons of water. Cover pot and cook on medium-high heat for 10 minutes, stirring occasionally. Add more water if sticking.
Add tomatoes and lower heat. Cook till tomatoes have collapsed, eggplant should be softening.
Add salt, sugar, thyme and chopped pepper. Simmer for 1 or 2 minutes.
Delicious with toasted seed bread or serve as an accompaniment to a lentil dish (daal or beans curry).
Servings: 3-4
Time preparation: 5 min.
Time total: 25 min.