Preparation

1. Put all the whole spices together in a small bowl, and heat the coconut oil in a deep nonstick frying pan, when hot enough add the whole spices with the ginger and garlic, stir for a few minutes until the garlic is beginning to turn in colour.
2. Add chopped potatoes to the frying pan and sauté for at least five minutes on medium heat, if they are sticking add a little water to the pan, add salt to taste along with pinch of nutmeg and mace.
3. Add a little more water to soften the potatoes. Put the aubergine along with it so that they cook thoroughly but remain firm.
4. Add chopped tomatoes after five-ten minutes and gradually add dry mango powder to it. Cook slowly with lid on to cook the potatoes and at this stage add fresh baby spinach, stir and blend the whole dish and leave it simmering until the aubergine has become soft. Simmer for further five minutes if required until the ingredients have blended and the dish can be garnished with Garam Masala along with chopped coriander.
5. This dish is delicious with roti, naan, bhaturas as a main or side dish accompanied with raita, another vegetable dish or chicken or lamb curry.

Serve with fresh yogurt or raita.