Step 1

Arrange shelves in the top and bottom of the oven. Preheat oven to 400ºF.  Lay eggplant cubes in a single layer on a long sheet of paper towels. Sprinkle and toss with 2 tablespoons of salt and let them sweat for 15 minutes.

Step 2

In a large bowl toss potatoes and carrots with 3 tablespoons olive oil and 1 teaspoon salt. Spread them out on a rimmed baking sheet in a single layer.

Step 3

Rinse eggplant in a colander to remove salt. Pat dry. In a large bowl, toss eggplant and cauliflower with 3 tablespoons oil and 1 teaspoon of salt. Spread them out on a sheet pan in a single layer.

Step 4

Roast vegetables for 25-35 minutes, flipping the veggies over with a spatula and switching the position of the trays, after 15 minutes. Veggies are done when potatoes are tender and browned in spots.

Step 5

In a large heavy pot or dutch oven heat 3 tablespoons olive oil over medium heat. Add the 2 tsp mustard seeds and cook, stirring until you hear the seeds start to pop. Add 1 ½ tsp red pepper flakes, 1 ½ tsp fenugreek, and 1 tsp cumin, and cook, stirring, for 30 seconds. Toss the roasted vegetables into the pot along with the peas, ½ cup of water, 1 tsp sugar and 2 tsp salt. Cook uncovered, tossing gently for 2-3 minutes. Cover and cook over low heat for 5 minutes, stirring once or twice, until hot. Serve and enjoy!