Pav Bhaji

Pav Bhaji is another Indian fast food favourite.  The origins of the dish are from Bombay and hence it is sometimes also called Bombay Pav Bhaji, but its popularity has spread to other parts of India, especially Calcutta, where Pav Bhaji vendors do brisk business. The bhaji, which is essentially a spicy blend of many vegetables is pre made and is kept hot. The pav is similar to a dinner roll/ burger bun but is made out of milk and is slathered with butter and toasted on order. Served together you have Pav Bhaji, a finger licking, match made in heaven.

To make the bhaji, you can choose a combination of different vegetables of your choice. I use the following:

Ingredients for Bhaji (serves 4-6)

3 red onions
1 large green capsicum
1/4 cauliflower
3 large ripe tomatoes
4 medium sized potatoes boiled
1 cup of frozen peas
5 cloves of garlic
1 green chilli
1 cup of water
Salt and chilli powder to taste
1/4 teaspoon of turmeric powder
2 heaped teaspoons of  shop bought Pav Bhaji masala
Juice of 1 large lemon
Butter or oil to cook

Method

Add two tablespoons of butter or oil (for a vegan version) in a large wok or skillet and add finely chopped garlic, green chilli and onions, saute on a low flame until the onions are tanslucent. Next add the chopped green capsicum and cook for 2-5 minutes followed by the finely chopped cauliflower, continue to cook for about 10 minutes stirring regularly. Add the chopped tomatoes and mix well and add the salt, red chilli powder, turmeric and Pav Bhaji masala (which can be bought in most Indian grocery stores). Add 1 cup of water and continue cooking for a further 10 minutes and then add the frozen peas and mashed boiled potatoes. The boiled potatoes help thicken the Bhaji, and if the consistency is too thick you can add 1/4 cup of extra water, but remember this is not a curry but a thick vegetable mix, similar in consistency to a slurry. Cook for another 5-10 minutes to ensure all the ingredients are well cooked and assimilated. Add the lemon juice and taste to ensure the seasoning is to your liking. Adjust as needed and garnish with a wedge of lemon and a small knob of butter.

The Bhaji is traditionally served with butter and toasted Pav bread, but you can serve it with dinner rolls, burger buns, gluten free rolls or even toasted sliced bread.

Enjoy!

Jhal moori - puffed rice salad

Speak to anyone who has lived or travelled to West Bengal in India and they have most definitely come across the cries of 'jhal moorie, jhal moorie' on railway stations and local trains.  Moorie, as it is also called around the city of Calcutta is so called after the main ingredient puffed rice which is called moorie in Bengali and the work jhal simply means spicy hot. It is a favourite street food and is sold at pretty much every street corner.

In fact, it is so popular that we had a 'moorie man' selling his delicious produce inside our very strict convent school compound. He would do brisk business everyday selling moorie to students and teachers alike from his little kiosk which he would set up on a wicker stand. At the end of the school day, he would just pack and carry his little stand and kiosk and set up shop somewhere else.

Having grown up eating this road side staple, I often make it at home, especially on hot days, when I do not feel like cooking. In all honesty, it is really simple to make, in fact it is nothing more than an assembly job and as with most street food in India, it is customised to ones preferences. Though, there is a list of ingredients which are usually added, you can omit some or add more or less of something depending on your taste buds.

You will need

Moorie (puffed rice)
Chopped cucumber
Chopped tomato
Chopped red onion
Chopped boiled potato
Handful of roasted peanuts
Chopped fresh coconut (can be omitted if unavailable or dried coconut flakes can be added instead)
Chopped coriander
Bhujiya (gluten free gram flour noodles)
Chana chur (gluten free mixture also called bhuja mix)
Chat masala
Ground cumin powder
Salt
Chilli powder
Black/ pink mineral salt (if available)
Lime or lemon juice (tamarind water can also be used)
Mustard oil
Green chilli (optional)

I have not mentioned the quantities as it will depend on how much you would like to make. Since my husband and I love it, I often make a large bowl and have it as a meal instead of dinner. I use 1 onion, tomato, cucumber and boiled potato each and finely chop them into a large bowl. Next, I add small handfuls of the chopped coconut, peanuts, bhujiya and chanachur, followed by the desired amount of spices. Next, I add 1 teaspoon of mustard oil and the juice of 1 lime/ lemon and the chopped coriander and green chillies, if using and mix well. I save the puffed rice for the very end as it goes soggy very quickly and the moorie must be served as soon as the puffed rice goes in and has been mixed well. The ratio of puffed rice I use is approximately equal to the amount of chopped onion, tomato, cucumber and boiled potato used. Though this can also be adjusted to your liking. Mix well, serve in large bowls, garnish with some coriander sprigs and bhujiya and enjoy immediately as it cannot be stored.

The moorie, and gluten free bhujiya and chanachur can be bought from any Indian grocery store.

Palak wali dal - lentils with spinach

Given that I have an absolute abundance of spinach in my garden right now, I have been using it in absolutely everything from quiches, pies, curries, soups, sauteed with eggs and now with dal. I remember my mum used to make something similar and I have tried to recreate the dish from memory. I have used split Urad dal but I am sure other lentils will also work. You can eat it Indian style with flat bread or rice or enjoy it like a thick, chunky soup with some crusty bread.

Ingredients:

2 Cups of Urad dal (rinsed and soaked for at least 20 minutes)

4 cloves of garlic

1 inch piece of ginger

1 large onion chopped finely

1 tomato finely chopped

1 large bunch of spinach -  washed and roughly chopped

Salt and chilli powder to taste

1/4 teaspoon of turmeric powder

1/2 teaspoon of Garam masala powder

2 tablespoons of cooking oil (I use rice bran oil)

Coriander springs for garnish

Method:

I precook the dal and cook the spinach with tarka  (tempering) to avoid overcooking the spinach. I pressure cook the dal but you can also cook it in a saucepan until tender.

Cook the washed and soaked dal in about six cups of water with the chopped onion, garlic and turmeric powder until tender.  A pressure cooker will speed up the cooking time. Allow the pressure cooker to come to pressure on high flame, then turn down the gas and allow it to come to pressure two more times. Turn off the gas, set aside and allow the pressure to dissipate on its own.

Fot the tarka, heat up a skillet and add the the cooking oil. Add the chopped onions and fry on a medium heat until the onions are golden brown in colour. Add the chopped tomato and cook for a further 5 minutes. Add the salt and chilli powder followed by the chopped spinach. Cook on a low heat until the spinach wilts and is tender. Add the garam masala powder and add the tarka (the spinach, onion tomato mixture) to the cooked dal or add the cooked dal to the tarka (depending on the size of your utensils, the idea is to combine the two). Bring the dal to a boil (adding more water if required to achieve the desired consistency), add the chopped coriander. Serve hot and enjoy.

Chicken and potato curry

This dish is inspired by meat curries made in Bengal, where potatoes are often added to chicken or mutton curries. The potatoes not only bulk up the meal, which makes it go further but also absorb all the flavours while cooking and as a result taste delicious. I have also cooked this dish in mustard oil, which is also commonly used in Bengal and it provides another dimension to the dish, but vegetable or olive oil can also be used if preferred.

I have used boneless thigh fillets, but a whole chicken or skinless drumsticks can also be used, though the cooking time will vary.

Ingredients
500 gms chicken thigh fillets, cubed
6 medium sized potatoes cut in 8 pieces
2 large onions minced
1 tomato pureed
1 inch piece of ginger minced
6 cloves of garlic minced
Salt and chilli powder to taste
1/2 teaspoon of turmeric powder
2 dried red chillies
1/4 teaspoon fenugreek seeds
1 teaspoon curry powder
1/4 cup chopped corriander
2 tablespoons of mustard oil
1 cup water

In a large wok or skillet, heat the mustard oil and add the dried chillies and fenugreek seeds. Wait about 30 seconds before adding the minced onion, ginger and garlic ( I mince them together in a food processor, and in the past would have added at least 2 green chillies as well but since I am cooking toddler friendly meals, I have cut down on the chilli quotient). Brown the onion mixture ( get this step right and all your curries will taste delicious, so take the time, stir frequently and allow the onions to caramelise) before adding the pureed tomato. Add the salt, chilli powder and turmeric and mix well. Then add the cubed chicken pieces and stir to ensure the chicken pieces are well coated. Next add the cubed potatoes and mix well. Add the curry powder mixed in one cup of water. Bring the curry to a boil, then cover and simmer for 20 minutes,  giving it a stir now and then to ensure the bottom does not catch. You may add extra water to achieve the preferred consistency. Add the chopped corriander and serve warm with plain rice or chappati and a simple salad.

Enjoy!

Aloo Palak - potatoes in a spinach curry

Anyone familiar with Indian food and Indian restaurants has most likely eaten Palak Paneer - cottage cheese cubes in a spinach curry. Aloo Palak is a lactose free, vegan twist on this popular dish. You make the spinach curry the same way as you would for palak paneer but add boiled potatoes instead of cheese.

You will need the following (serves 4-6)

Large bunch of fresh spinach
6-8 medium sized potatoes
1 large onion
Small piece of ginger (1 cm long)
2 large cloves of garlic
2 tablespoons of tomato paste
Salt to taste
1/2 teaspoon of red chilli powder
1/4 teaspoon of turmeric powder
1 teaspoon of garam masala powder
2 tablespoons of olive oil

To make this dish, we need to prepare both the spinach and potatoes separately. I am lucky to have my own vegetable garden and in this instance have used both the spinach and potatoes from my veggie patch. Instead of uprooting the entire spinach plants (as you would find in the shops) I simply cut as many spinach leaves as I need and leave the rest of the plant behind to sprout new leaves. This has a few advantages -  less mud/grit in the leaves thus requiring less washing, I continue to benefit from the plant and having grown the vegetables myself, I know no nasty chemicals or sprays have been used.

To prepare the spinach, I wash the leaves and place them in a large saucepan with a clove of garlic and some salt to boil. I also add sugar (optional) as my mum always does, she believes it helps retain colour and adds to flavour. But I do not think it is necessary, if you do not overcook the spinach it will not discolour and with really fresh spinach, flavour is not a problem. Having said that, I still add a pinch out of habit and respect for my mum. Once the water has come to the boil and the spinach has wilted, turn the heat off and place the cooked spinach leaves and garlic clove in a food processor and blend into a smooth puree and set aside. I reserve the spinach water to thin the curry during the cooking process instead of using water.

To prepare the potatoes, simply peel and cut each potato into eight pieces and boil them in salted water until tender.

While the potatoes are boiling, I get started with the base of the spinach curry by pureeing the onion, ginger and remaining clove of garlic. Then add oil to a wok or heavy based skillet and cook the mixture, stirring regularly until it has browned. Add the tomato paste and cook for a further two minutes before adding the salt and other powdered spices. Add the spinach puree and cook for a couple of minutes before adding the boiled and drained potatoes and mixing well to ensure they are coated with the spinach. I add a couple of tablespoons of the water the spinach has been cooked to get the right consistency (I have kept mine thick as I was serving it with flat bread). Simmer, cover with a lid for five minutes. Serve warm and enjoy with flat bread or rice.

Eggplant fritters (pakoras)

These fritters are the perfect snack for a lazy afternoon, especially if it is raining outside. They are even better served with a cup of hot chai.

You will need:

1 small-medium sized eggplant
1 cup chickpea flour
1/4 teaspoon ajwain  (bishops weed)
1/2 teaspoon of salt
1/4 teaspoon of chilli powder
2 small cloves of garlic grated
1/2 teaspoon of dried kasoorie methi (fenugreek leaves)
A pinch of baking powder
Approximately 3/4 cup of water
Oil to fry

Slice the eggplant into thin slices and season with salt and set aside. Make the batter by placing the chickpea flour in a large mixing bowl. Add the ajwain and  fenugreek leaves if using. They are not necessary but add to the flavour. You can add chopped coriander and green chilli instead if you prefer or keep it plain. Add the powdered spices and baking soda and mix. Gradually add the water to get a thick batter. You will need between 1/2 to 3/4 cup.

The pakoras are traditionally deep fried, but I use a non stick pan and panfry them.  Heat a non stick pan and add enough oil to cover the bottom in a thin layer. I use rice bran oil because of the high smoke point. Once the oil is hot but not smoking, dip the eggplant slices in the batter and place in the fry pan (being careful to place away from you). Do not overcrowd the frying pan. Cook both sides until golden brown and crispy. Serve hot with tamarind chutney.

Aloo Gobi (cauliflower and potato dry curry)

Not sure if any of you have watched Bend it like Beckham; in that movie it is Aloo Gobi that the Indian mother is trying to teach her tomboyish daughter to prepare. My mum did not have to make any such effort as I loved it so much that I sort of figured it out myself:). For this simple and delicious recipe you will need the following:

Cauliflower (I use an entire one, but you can use half and adjust the quantities of the other ingredients)
6-8 potatoes
2 onions
4 garlic cloves
2 green chillies
2 inch piece of ginger
2 tomatoes
1/2 teaspoon of turmeric powder
Salt and red chilli powder to taste
1/2 teaspoon of garam masala powder
1 black cardamon
1 inch piece of cinnamon bark
1 bay leaf
Handful of chopped coriander
2 tablespoons of oil

Method

Prepare the cauliflower and potatoes by cutting the cauliflower into florets. I also use most of the stalk, just cut it into thin pieces (about the same size as the florets). Peel and cut the potatoes into eights. Wash and drain the vegetables and set aside. Cut the onions and tomatoes in a medium dice and finely chop the ginger, garlic and chillies.

In a large wok or skillet, add the oil and the whole spices. Allow the oil to infuse with the whole spices for 30-40 seconds and add the onion, ginger, garlic and chillies. Cook until the onions are translucent. Add the cauliflower and potatoes and mix to ensure they are all coated with the oil and onion mixture. Cover and cook on a low heat for 10 minutes. Ensure the lid is tight fitting as this locks in steam, which  cooks the cauliflower and potatoes. Uncover, stir and add the tomatoes along with the salt, turmeric and chilli powder. Cover again and cook for a further 10 minutes. At this point the potatoes and cauliflowers should have been cooked through. If not, cook for a further 5 minutes, until they are tender.  Add the garam masala and increase the heat, until all the moisture has evaporated. Be gentle while stirring as the cooked cauliflower breaks easily. Add the chopped coriander and serve hot with a flat bread of your choice.

Chana ki dal

Dal chawal (lentils and rice) are the corner stone of Indian cuisine, and for me they are not only comfort food but a life saver as in my house they do double duty as both baby and adult food.

Ingredients (serves 4-5)

(For the dal)

2 cups of channa dal (washed and soaked for at least 30 minutes)

1onion

4 large cloves of garlic

1 inch pice of ginger

8 cups of water

1/2 teaspoon of salt

1/2 teaspoon of turmeric

(For the tarka)

1 onion

1 teaspoon of garam masala powder

Salt and chilli powder to taste

2 tablespoons of oil

Chopped corriander for garnish

Method

In a large saucepan or pressure cooker (if you have one) add the channa dal, along with the chopped onion, ginger, garlic, salt and turmeric powder with the water. Cook on a high heat, until the pressure cooker reaches full pressure of the contents of the saucepan come to a boil. reduce the heat and continue cooking for a further 3 whistles or until the dal is cooked through.

At this point, I set aside some dal for my little one, and blend it with some plain rice for a nutritious protein packed meal. 

For the adult version, I prepare the tarka by heating some oil in a fry pan and adding a chopped onion. Fry the onion on high heat, stirring occasionally to stop it from burning. The idea is to fry and brown the onion. Once the onion is golden brown, add the salt, chilli powder and garam masala. Turn off the heat and add the tarka to the cooked lentils. Add chopped coriander and serve hot with rice or flat bread and a simple salad of chopped onion, cucumber and tomato seasoned with salt and lime juice.

Aloo methi (potatoes and fenugreek)

This is very simple and healthy Indian dry curry or sabji. The literal translation is potatoes and fenugreek leaves and since fenugreek leaves  (like most green leafy vegetables) are full of health benefits  and have the added advantage assisting lactating mothers, I try and have it at least a couple of times each month.

Ingredients
6-8 medium sized potatoes
1 large bunch of fenugreek leaves (you can also use a bag of frozen fenugreek leaves, which is what I have done in this instance)
1 onion
3 garlic cloves
1 inch piece of ginger
1 green chilli
salt and chilli powder to taste
1/2 teaspoon of turmeric
oil for cooking

Method

Peel the potatoes and cut them into cubes. If using fresh methi (fenugreek leaves), pick out the leaves and wash them well. I generally grow the fenugreek in my veggie patch (weather and season permitting) as it is hard to find in Melbourne, but also keep a couple of frozen bags in the freezer, which can be found in most Indian grocers.

Finely chop the onion, chilli, garlic and ginger. In a wok, add about two tablespoons of oil and add the onions, ginger, chilli and garlic. Fry for 3-5 minutes until the onions are translucent and add the potatoes. Fry for two minutes on high heat stirring to ensure all the potatoes are coated in the oil. Cover and cook for 10-15 minutes on a low heat. Once the potatoes are semi cooked, add the salt, chilli powder and turmeric, followed by the frozen methi ( if using fresh, you will need to add it sooner). Stir and cook covered on a low heat for a further 5-7 minutes.

Serve warm, it is best enjoyed with flat bread

Gluten free flat bread

This bread is the result of necessity, being Indian, flat breads, be they Chappati, Paratha or Naan are a staple part of our cuisine. And though I do not miss wheat based bread as such, I did miss having flat bread especially with certain dry curries which cannot be served with rice and are perfect with flat bread.

This particular bread is inspired by the misi roti, I remember my grand mother used to make it, but I think  generally equal quantities of chick pea flour and wholemeal wheat flour is used.

So I tweaked the recipe and made it with rice flour and chick pea flour and while the results were pretty good (for a gluten free bread) I felt the end result could be improved. The bread could be softer and moister. So I experimented with potato flour, and I am really glad that I did as the results are superb. The dough is pliable, and the bread can be rolled out just like a chappati and is soft and moist.

Ingredients
1 cup of chick pea flour
1/2 cup of potato flour
3 tablespoons of oil
1/2 teaspoon of salt
approximately 80 ml of water
1 teaspoon of ajwain (bishops weed, it adds a great flavour but is optional)

In a large mixing bowl, mix together both the chick pea flour and potato flour to ensure there are no lumps. Add the salt and ajwain (if using) and mix well. Then add the oil and the water gradually to bring the mixture together into a dough. You may not need all the water, on the other hand you may need a little more, it all depends on the moisture content in the flour. Once you have a smooth dough, set it to rest for 10 minutes, and then shape into small balls. Roll out each ball into a round shape on a flat surface with a rolling pin. Use some potato flour to dust the rolling surface to make the rolling easier and to stop the bread from sticking. You can do it free hand or use a round pastry cutter or bowl to get the shape you want. Pan fry in a tava (traditional Indian utensil for cooking flat bread) or crepe pan or fry pan cooking both sides. For a crispy result, use a little oil on each side when frying the bread.

Best enjoyed fresh and warm but can be stored for a couple of days in an air tight container and reheated before use.

Mung dal halwa

Ingredients
1 1/2 cups of mung dal
1/2 cup of oil
2 green cardamom
Pinch of saffron
7 tablespoons of sugar
Nuts of your choice to garnish

Mung dal halwa is an Indian sweet dish made out of mung beans, which have been hulled and split.

Halwa can be made out of various ingredients like carrot, flour, potato, pumpkin etc. the most common one is made out of semolina and is often used in temples and gurudwaras as prasad (offering to god which is then distributed to the devotees). In fact, growing up my grand mother and mother made semolina halwa for our birthdays (the cake cutting was saved for the evening). It was made in the morning and offered with morning prayers and then distributed to the entire family. So, I grew up eating and loving halwa and since I am no longer eating gluten, I have been trying my hand at making halwa with other ingredients.

Mung dal halwa was not made very often at my place, in fact, I mostly remember eating it at weddings and other such organised events, but it is pretty simple to make. Traditionally, ghee (clarified butter) would be used in copious amounts, but I make mine with rice bran oil.

To serve 4-5 people, you will need 1 and 1/2 cups of mung dal (which can be found in all Indian grocers). Wash the dal well and soak it for at least two hours, preferably over night. At this point, you can use a wet grinder to grind the dal. But I prefer to steam it instead. I use a non stick pan and cook the dal in it covered,  adding a little water at a time. Essentially you are steaming the dal, and the water keeps the dal from burning or sticking to the bottom of the pan. Once the dal begins to soften (about 20 minutes) use the back of a wooden spoon to smash the lentils. You are after a smooth paste. Keep adding a little water and cooking the lentils until they are almost broken down. Now add about 1/2 cup of oil and roast the lentils, stirring continuously to avoid them from sticking. If the lentils appear too dry, you can add some extra oil. I also add the powdered seeds of two green cardamom pods and a good pinch of saffron along with about seven tablespoons of sugar. Mix well, add chopped nuts or seeds of your choice. Serve warm. The halwa keeps well in the fridge and can be reheated before serving.

Fragrant cumin rice (Zeera pulao)

Plain old rice can easily be enhanced by adding a few aromatic spices. Cumin rice is a great option if you are entertaining and want to serve something other than plain rice, without going to the hassle of chopping ingredients for a pulao. Plus, it goes well with almost all Indian curries as it has complementary ingredients and does not detract from the accompanying curries.

My preferred method of cooking rice for a pulao is a little different as I prefer to remove the starch and hence cook it like pasta. However if you prefer you can also use the absorption method.

I use good quality basmati rice for pulao as the grains are long and provide a good result.

Ingredients
2 cups of  washed and soaked basmati rice
2 teaspoons of salt
2 tablespoons of oil
2 teaspoons of black cumin seeds ( shah zeera)
4 green cardamom
2 black cardamom
1/2 teaspoon of mace
2 bay leaves
2 cloves
4-5 black pepper corns
Medium piece of cinnamon bark
Water

All the spices mentioned impart their own distinct flavour, but if you are missing a few, you can still make the rice. In fact, in many households it is made simply with the brown cumin seeds.

In a large saucepan bring about 1.5 litres of water to the boil. Add 2 teaspoons of salt and the washed and soaked rice. Cook until the rice is almost done and then drain in a colander and wash with cold tap water. Set aside. Return the now empty saucepan back to the heat and add the oil and all the spices except the cumin seeds. Once the oil is hot add the cumin seeds. Cook for a minute and add the cooked rice, stir gently to coat the rice with the oil and spices, taking care not to break the rice grains. Cover and cook on a low heat for 15-20 minutes. If you have a diffuser, place it under the saucepan to avoid direct heat. You can also use a large fry pan or tava to place under the saucepan. This protects the bottom of the rice from overlooking.

If using the absorption method, skip the step of cooking the rice first. Add the oil and spices to the saucepan, followed by the washed rice, stir to coat the grains in the oil and spices, add 5 cups of water and bring to the boil on a high heat. Cover, reduce the heat and cook for a further 15 minutes.

Serve hot with your favourite curry...

lobhiya, black eyed bean curry

One of my favourite bean curries is lobhiya, made with black eyed beans. Since it is traditionally served with rice, it makes a perfect meal while I am on my elimination diet. It is also a great gluten free, vegan meal option.

You will need, two cups of black eyed beans. Wash the beans and soak them (overnight if possible as  it helps break down flatulence causing compounds).

2 onions

I inch piece of ginger

1 green chilli

7 cloves of garlic

1 teaspoon of  Kasoorie methi ( dried fenugreek leaves) if available

1/2 can of diced tomatoes

Salt

Chilli powder

Turmeric

Garam masala powder

Oil

2 bay leaves

3 cloves

4-5 black peppercorns

1 black cardamom

1, 2 inch piece of cinnamon bark
Water

In a pressure cooker or large heavy based saucepan, add the oil along with the whole spices. Finely chop or process the onion, ginger, garlic and chilli and add to the oil. Cook on a medium heat until the mixture reduces and turns brown. Add the diced tomatoes, followed by salt, turmeric, chilli powder, garam masala and fenugreek leaves. Cook for five minutes. Rinse the soaked beans and add to the pan. Stir well to ensure the beans are well coated. Add five cups of water. If using a pressure cooker, close the lid, turn up the heat and wait for it to whistle/ come to pressure. Turn down the heat and cook for a further 3 whistles and allow the pressure to dissipate. If using a saucepan, bring the curry to a boil, reduce heat and simmer covered until the beans are tender and the desied consistency is achieved. You may need to add extra water. Add some chopped coriander and serve with Rice or flat bread.

Aloo baigan, spicy potatoes and eggplant

Brinjal, egg plant, aubergine... Call it what you may, I love them all and a very simple but delicious Indian 'sabji' or dry curry made with potatoes and eggplant is one of my favourites.

Once special ingredient that makes this dish is amchur, it is powdered green mangoes, which provide the dish a tangy flavour and transforms it from the mundane to finger licking delicious. Amchur powder can be found in Indian grocery stores. I would recommend refraining from making this dish until you have managed to secure some, as the results without it are completely different.

You will also need
Eggplant
Potatoes
Onion
Salt
Turmeric
Chilli power
Oil

The quantities of the ingredients used will depend on the size of the egg plant. I have used a large eggplant, about 10 medium sized potatoes and two large onions. I also use mustard oil ( also available at the Indian grocers) for its distinct flavour but any vegetable oil can be used.

Cut the potatoes, eggplant and onion into equal sized cubes (I halve the onions and potatoes and then cut each half into quarters and then cut the eggplant to match). Heat 2-3 tablespoons of oil in a wok or large frypan/ skillet. If using mustard oil, get it really hot, to the point where it is just beginning to smoke, add the cubed potatoes and stir to ensure the potatoes are well coated with the oil. Cook on a high heat, turning occasionally for 2-3 minutes, add the eggplant and follow the same process. Once the edges of the eggplant and potatoes cubes have some colour, add the onions, and mix well. Lower the heat and cook covered for 10 minutes. Add 1/2 teaspoon of turmeric and chilli powder and salt to taste. Mix well and cover. Cook for a further 10-15 minutes or unit the potatoes are cooked through. Increase the heat and add 2 teaspoons of the amchur powder. Mix well but gently to avoid breaking the eggplant pieces.

Serve hot  - it is best enjoyed with flat bread, for gluten free options, I use ready made corn tortillas or make flat bread out of chick pea flour or millet.