Aubergine, long mixed colour peppers, potato and onion

Course: Sides

Preparation time: 15 minutes

Cooking time: 20 minutes

Total time: 35 minutes

Serves: 4

Ingredients Needed:

• 3 tbsp extra virgin olive oil
• 1  tsp of cumin seed
• ½ tsp of mustard seeds
• 1 red onion, cut thinly lengthwise
• 3 garlic cloves, thinly cut lengthwise
• 1 and ½ inch ginger, peeled and thinly sliced (app 20g)
• 3 strips of unwaxed lemon rind,  cut into small pieces
• ½ tsp of turmeric
• 1 small green chili cut into small pieces (optional)
• 1 tsp rock salt (more can be added to taste)
• 2 long purple aubergine, cut lengthwise in half inch wide pieces
• 1  long red pepper, cut lengthwise and in half inch wide pieces
• 2 long green pepper, cut lengthwise and in half inch wide pieces
• 1 red potato, cut lengthwise and in half inch wide pieces
• ¼ black pepper ground (optional)
• Few pieces of coriander for decoration.

Method:

1. Take a heavy base pan and on medium heat. Add olive oil as soon as it is a little hot and add cumin seeds and mustard seeds. As soon as these start fluttering a little, add onion. When these start turning into pink, add garlic, ginger and lemon pieces and stir these for 3 to 4 minutes with a wooden stepula. Add turmeric, salt and chili and stir for a minute or so.
2. At this point, all vegetables should be added to the pan. These should be nicely combined with all the stuff which is in the pan so that the vegetables are coated completely. After 5 minutes, these should be turned upside down but carefully as we do not want these to be broken. If heat seems high, it can be reduced to low.  Potatoes should be checked if these are soft to touch. As soon as these are soft, the dish will be ready.
3. This should be transferred to a big round platter and black pepper should be sprinkled on top.
4. For garnishing, coriander leaves should be spread over nicely.