Potato and Aubergine Charchari a la Martin


6 tbsps ghee or vegetable oil
1 tsp black mustard seeds
1 tbsp minced ginger
1/4 tsp asafetida
5 med potatoes cut into 1 inch cubes
1 aubergine (eggplant) cut into 1 inch cubes
2 cups vegetable stock
10 leaves of spinach
1/2 tsp turmeric
grated zest and juice from 1 lemon
1/2 inch cinnamon stick
5 freshly ground cloves
1/4 tsp ground fennel seeds
1/8 tsp ground nutmeg
1 1/2 tsp salt


Heat ghee over medium heat in big very non-stick pan. Add black mustard seeds, ginger and fry until mustard seeds start to pop. Add asafetida and 5 seconds later add potatoes, fry potatoes for 3-5 mins.

Add all the other ingredients and simmer partially covered for 1/2 hour without stirring until potatoes are well cooked. Add water if it gets too dry.

Cook on very high heat without stirring for at least 5 mins until there is a thick burnt crust at the bottom of the pan.

Stir in the crust and serve immediately.