canola or olive oil, as needed
2 teaspoons black mustard seeds
1/2 teaspoon cumin
1 teaspoon turmeric
1 teaspoon asafoetida or 1 clove garlic, minced
1 green pepper, cubed
1 eggplant, cubed
3-4 tomatoes, cubed
1/4 to 1/2 teaspoon cayenne
salt, to taste
1. Heat the oil (medium-high) and add the mustard seeds. Cover the pot, heat until the seeds all pop. Dont use any more heat than you need, so you don't get sprayed with hot oil! Next stir in the cumin, turmeric and asafoetida (or garlic), and saute 1 or 2 minutes.
2. Add the green pepper, saute another 2 minutes. Reduce heat to medium; add the eggplant and stir often to prevent sticking. Lower heat if necessary, and cook until tender but not mushy. Add tomatoes, cayenne, and salt.
3. Continue to cook until all the ingredients are well-mixed. You may cook this down to make it very thick, like a sauce. Shorter cooking time means more liquid.
Serve over rice; or dip chapati into the thick version. A subji is vegetables cooked with spices. There are many variations and I thank my Indian friends for their assistance in teaching the wonderful methods, seasonings, etc.'