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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Preview
Aubergine Pachadi
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Introduction
You can think of this as a sort of South Indian raita – tiny, crisp cubes of aubergine are fried with mustard seeds and curry leaves, scattered with sea salt and served with yogurt as a side dish. If you come across any nice, fresh okra, this is a lovely way to use it as well – just remember to dry the okra thoroughly before slicing it into 1cm pieces and it’ll crisp up beautifully in the oil rather than go squashy. Much as I love using the oven instead of the hob, you want the crispness from fried aubergines rather than baked for this dish – and it’s quicker to do in a frying pan.
Ingredients
aubergine, cut into 1cm cubes | |
fresh curry leaves | |
natural yogurt | |
Store Cupboard | |
neutral or olive oil | |
mustard seeds | |
mild chilli powder (optional) | |
Sea salt flakes |
Preview
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