Eating In

2 onions diced
2 waxy potatoes diced
½ butternut squash diced
1 aubergine diced
1 red pepper diced
2 courgettes diced
250g green beans, trimmed
2 tomatoes, skinned and chopped
3 green chillies, finely chopped
sunflower oil
¼ tsp turmeric
1½ tbsp panch puran *
5 green cardamoms
2 tsp sugar
3 tbsp tamarind
4 tbsp toasted pumpkin seeds
chopped coriander leaves
salt
sunflower oil
(*panch puran is made of equal parts of cumin seeds, fenugreek, mustard seeds, fennel seeds and nigella seeds, available from Indian grocers, or make up your own.)
Heat the oven to Gas 6/200°C. Heat some oil in a large pan and fry the onion, potato and squash for about 10 minutes. Remove from the pan and set aside. Fry the aubergine in the pan for 5 minutes and then set aside also. Add some more oil and fry the peppers and spices for a few minutes. Add the courgettes, beans, tomatoes and chilli and fry for 5 minutes. Return the other vegetables to the pan along with the sugar and tamarind and a little water. Mix well and simmer for 5 minutes. Season to taste. Spread the mixture on a baking tray, sprinkle with pumpkin seeds and bake for 10 – 15 minutes. Sprinkle with chopped coriander and serve with rice