Chetna Makan's aubergine and green pepper sabji - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Chetna Makan’ s aubergine and green pepper sabji By You Magazine - June 14, 2020 The aniseed flavour of carom seeds makes a lovely change from the more typical cumin in this aubergine and green pepper sabji 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. Image: Nassima Rothacker. Food styling: Sian Henley. Props styling: Morag Farquhar 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 1. 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. 2. Add the salt, cumin, coriander, turmeric, chilli powder and sugar then cook for a minute, stirring. 3. 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. 4. This aubergine and green pepper sabji will keep in an airtight container in the fridge for 4-5 days. Reheat before serving. Now buy Chetna’ s brilliant book Our recipes are from Chetna’s Healthy Indian Vegetarian by Chetna Makan, which is published by Mitchell Beazley, price £20. To order a copy go to octopusbooks.co.uk RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved