1 (1-inch) piece fresh ginger, peeled and chopped
3 large cloves garlic, peeled and chopped
2 small green chiles, seeds removed, flesh chopped
1 tablespoon fresh lemon juice
3 tablespoons chopped fresh cilantro, leaves and stems, plus extra, for garnish
1 tablespoon ground coriander
1 teaspoon ground cumin
3/4 teaspoon carom seeds*
3 ounces freshly grated coconut, plus extra, for garnish
1 1/2 teaspoons kosher salt
1 tablespoon sugar
2 tablespoons ground roasted peanuts
4 small aubergines (eggplant), trimmed and cut in half lengthways
Kosher salt, as necessary
5 tablespoons vegetable oil
Pinch asafoetida (Hing)*
1 teaspoon mustard seeds
1 potato, peeled and cut into 1 1/2-inch pieces
1 sweet potato, peeled and cut into 1 1/2-inch pieces
1 parsnip, peeled and cut into 1-inch rounds on the diagonal
8 ounces water
2 handfuls frozen tuvar beans* or broad beans
*Can be found at specialty Asian or Indian markets. The potato takes the longest time to cook and the sweet potato the least, so make sure you cut the sweet potato up into the biggest pieces or it will over-cook and break down in the pan. Also, be sure to taste the masala before adding it to the pan and over-season a little. The vegetables will absorb some of the salt and if you don't add enough salt, the dish will seem a little bland.
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