Dry fry all of the seeds (mustard, coriander, cumin, kulonji, fenugreek) in a large shallow non stick pan for a couple of minutes until they start to pop.

Add the onion and garlic and mix with the seeds. Add a splash of water when it starts sticking,

Stir in the powdered spices (paprika, coriander, cumin, turmeric, garlic, ginger) and season with salt, black pepper and chilli flakes as you wish. Cook for 1 minute to release some of the flavour.

Add the marrow, aubergine and tinned tomatoes, then (using the tin to get all the bits out) add enough water to half cover the vegetables (this should be about 2cm in the pan). Bring to the boil then reduce the heat and simmer for 10-15 minutes, stirring occasionally.

Scatter the chard (or spinach) over the pan, mix in and check the liquid. You should have enough liquid for a sauce - add a bit more water if required, or allow to cook for a bit longer to reduce more.

Do a taste test and adjust the seasonings if needed. Serve with your favourite carb! Rice, naan bread, quinoa, chapati's etc.! Enjoy!