Potato eggplant with green onions

Heat a pan over medium heat with two tablespoons of oil; slide in the eggplant and stir until tender and well browned.

Take the eggplant out to a bowl before it turns too soft or mushy.

Add another tablespoon of oil and, with the heat at its lowest, the nigella seeds so they do not burn and turn bitter.

Add the sliced onions and stir over medium heat until softened and pale; add the red chili.

Add the potatoes cut into matchsticks and some salt; stir over medium-low heat five to six minutes.

Add the white parts of the green onions, the small tomato, a teaspoon of turmeric and a little chili powder if wanted; stir, then cover on low heat, uncovering from time to time to stir over medium heat.

When a potato pressed with the spatula is almost soft, add the frozen peas and about a quarter cup of water; cover again until the potatoes are soft but not falling apart.

Add the green onion greens and chopped coriander stems; stir over medium heat about two minutes.

Return the eggplant and stir gently so it does not break up; finish with a shower of coriander leaves. Serve with roti or rice and dal.