Step 1

Variation: add sweet bell peppers of different colours, thinly sliced broccoli and shelled sweet peas. The total volume of other vegetables when sliced, should be about half or less of the volume of sliced raw brinjal.

Step 2

Slice the capsicum, tomato and brinjal into thin strips of similar length and thickness. Chop the chili or keep it at lengths of 1". I keep the chili long so that it can be easily removed before serving and nobody bites into it.

Step 3

Remove the peas from their pods and soak them in a little water, so that they cook without bursting when you add to the curry.Slice the brinjal last as they tend to discolour when cut. Use a stainless steel knife and sprinkle a little turmeric powder so that the slices do not immediately discolour.

Step 4

Heat oil in a frying pan, add mustard seeds so they sputter.Add methi/ fenugreek seeds and sauté for 5 secs so they burst in the hot oil.Scald the pieces of chilli.Add the sliced vegetables all together and sauté for a few seconds. Drain the water from the peas, and add.

Step 5

If you have not added turmeric at the time of slicing the brinjal, add it now along with salt. Salt is to be added keeping in mind that the volume of vegetable shrinks to almost half the original volume.

Step 6

Cook on a low flame keeping the pan uncovered, for about 10 mins, stirring frequently, till the brinjal is cooked. The brinjal cooks fast and can easily burn at the base of the pan, so this is a curry that needs to be watched.

Step 7

Serve with roti or rice and dal or rasam. Makes a nice sandwich, wrap or quesadilla ( remove the pieces of chilli from the curry first!) with buttered bread, plain or grilled. You could add some cheese too.