Sweet potato and aubergine subji by Maya Glaser

Sweet Potato and Aubergine Subji with a Red Onion and Coriander Raita MyPunjabi mother-in-law (I'm Scandinavian) taught me the base for this classic Punjabi vegetable dish. I've used her recipe as a reference for the base, added my favourite combination of vegetables and created what I think is the world's best subji. enough for 2-3 For the base medium-sized onions 1-2 garlic 3-4 cloves, chopped ginger thumb-sized bit, chopped cumin seeds 1 tsp green chilli peppers 1-2 (according to what strength you like), small, finely chopped salt and pepper to season butter (optional) 25g extra virgin olive oil , a good swig garam masala 2 tsp turmeric 2 tsp ground cardamom 1/2 tsp chopped tomatoes 1/2 a tin coriander a good handful, roughly chopped The vegetables: aubergine 1 large, cut into small cubes medium sweet potatoes 2, (keep skin on), cut into slightly larger cubes spinach 2 good handfuls, roughly chopped For the raita: natural yoghurt , half a pot garlic 1/2 clove, finely chopped red onion 1/2, finely chopped coriander a handful, chopped lemon a good squeeze Fry the onions, garlic, ginger, cumin seeds and chillies with a pinch of salt in a little bit of butter (if using) and olive oil until soft. Stir in the garam masala, turmeric and cardamom, followed by the chopped tomatoes and half of the chopped coriander. Simmer for 5-10 minutes before adding the aubergine. Leave to simmer under a lid for 20 minutes, then add the sweet potatoes. If it gets too dry, add a little water. Leave the mixture to simmer for another 20-30 minutes then add the spinach. Leave to simmer until the spinach wilts, then add the rest of the coriander and season. For the raita, mix the yoghurt, garlic, red onion and coriander in a bowl, add a squeeze of lemon and season to taste. Serve the subji with basmati rice or toasted Lebanese pitta bread and the raita on the side.