Method
1
Mix the peppers and herbs
In a large bowl, combine the sliced peppers, chopped chillies, coriander, parsley, tarragon, and basil.
2
Oil the base
Pour enough sunflower oil into a cast-iron pan or casserole dish to lightly coat the bottom.
3
Layer the vegetables
Layer in this order: aubergines, potatoes, pepper and herb mix, chopped tomatoes, then fresh tomato slices. Repeat until all ingredients are used.
4
Add garlic water
Mix the crushed garlic with 120ml water and pour it over the top so the flavour sinks through the layers.
5
Season and finish
Drizzle over the remaining oil, season generously with sea salt and black pepper, and dot the butter over the surface.
6
Cook until tender
Cover with a tight lid and cook on the stovetop over medium heat, or in the oven at 180C (350F), for 40 to 60 minutes until the vegetables are soft and silky.
Serving tip
Spoon into bowls with rice and a dollop of sour cream.
My Monday story
I first had this when I was visiting my daughter and son-in-law in the UK, and they made it for my No Meat Monday dinner. Chanakhi is one of those meals that feels like a reward for doing very little. You stack everything in a pot, walk away, and come back to spoon-tender vegetables and a rich, garlicky tomato broth.
It is also brilliant for busy weeks because you can assemble it ahead and cook it later. If anyone says they do not miss meat, this is usually the dish that proves the point.