Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Aubergine Pachadi
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
This recipe is a preview
Buy India Express for the full recipe, and more great recipes from Rukmini Iyer
From the book
India Express: Simple and Delicious Recipes for Every Day
75 recipes inspired by the vibrant flavours of South India and Bengal
Speedy and fuss-free recipes for maximum flavour in return for minimum effort
Trademark traybakes, as well as stir-fries, snacks, weeknight curries, and simple desserts
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