|Fennel seeds||1 Teaspoon|
|Onions||2 , sliced|
|Ground coriander||1 Teaspoon|
|Cumin seeds||1 Teaspoon|
|Chili powder||1 Teaspoon|
|Chopped ginger root||2 Teaspoon|
|Garlic||2 Clove (10 gm), crushed|
|Aubergine||1 Small, thinly sliced|
|Potato||1 , peeled and cubed|
|Green pepper||1 , cored seeded and sliced|
|Courgettes||2 , sliced|
|Green chilies||2 , chopped|
|Frozen peas||50 Gram|
Heat the oil, stir in the fennel seeds and cook for 1 minute, stirring constantly.
Add the onions and cook for 5 minutes until pale brown.
Lower the heat, add all the spices and cook, stirring, for 1 minute.
Add the ginger, garlic, aubergine and potato, mix well and cook for 15 minutes.
Add the green pepper, courgettes, tomatoes with their juice, chillies and salt to taste.
Bring slowly to the boil, then simmer, stirring occasionally for 10 minutes.
Stir in the peas and cook for 3 minutes.
Transfer to a warmed serving dish and serve at once.