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.

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.