heat the oil in a pan. Add the mustard seeds and allow them to pop over a gentle heat. When the popping begins to settle add the fenugreek, cumin and peppercorns, saute for a few seconds, add the curry leaves, and finally the hing
add the onions and stir to coat them with the spiced oil. Cook the onions, covered, for at least 15 minutes - add a splash of water as needed to avoid over-browning
add the garlic and fresh green chillies and cook for a further 10-15 minutes
add the tomatoes and all of the ground spices. Cook. covered. over a very low flame until the oil begins to seperate from the tomato-spice mixture. A splash of water now and then will stop your mixture from sticking and burning
add the sliced gourd and aubergines, "sugar", salt and enough water to cover the vegetables. Simmer for about 15 minutes or until the vegetables are soft but retain some bite
garnish with the zest and juice of a lime and some roughly chopped coriander leaves
serve with rice, chapati or millet flat breads plus a fresh salad and a cooling yoghurt raita