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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.

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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

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This recipe is a preview

Buy India Express for the full recipe, and more great recipes from Rukmini Iyer

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From the book: India Express: Simple and Delicious Recipes for Every Day

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