The above picture shows the dish ready to serve. It is the rich, flavourful curry of broad beans, potato and eggplant cooked in thick mustard- and poppy seed paste gravy.
Below are the main ingredients:
The vegetables being sautéed
I used mustard oil but you can use sunflower oil or any other oil you are comfortable with. After oil is heated, lower the flame and add the seasoning, mustard seeds and sliced fresh green chili, and immediately add the vegetables. Stir and sauté so that it doesn't burn, on medium flame. Do this for some time. The vegetables starts turning soft and you can see that from how they look. Add the paste of the spices below. Stir and mix well. Cook like this stirring every now and then. Add a little water (see the last photo below) and cover and cook on a low flame till all the vegetables are thoroughly cooked. If the vegetables are of good quality it should not take more than 15 minutes but I had cook it longer this time because some of the eggplants were not good. You might need to add a little more water if you see water is drying and the vegetables are still not soft.
The pastes of three different spice grains I manually made:
Turmeric and Cumin Seed Paste
Poppy Seed Paste
Mustard Seed (white) Paste
After cooking some time adding a little water ..
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