Aubergines and potatoes bataka with onion and mint raita and parsee-style rice

Ingredients

For the aubergines

  • 1 tsp white sesame seeds, toasted
  • 2 tsp peanuts, toasted
  • 1/2 tbsp grated ginger
  • 1/2 tbsp crushed garlic
  • 2 tbsp gram flour, (besan)
  • 400 g canned chopped tomatoes
  • handful fenugreek leaves, chopped (optional)
  • handful coriander leaves, chopped
  • 1/2 tsp turmeric
  • 1/2 tsp chilli powder
  • salt
  • 1 tsp brown sugar
  • 300 g small aubergines
  • 2 tbsp sunflower oil
  • 1/2 tsp black mustard seeds
  • 100 g potatoes, peeled and quartered
For the rice

  • 3 tbsp sunflower oil or ghee
  • 1 medium onion, sliced
  • 10 black black peppercorns
  • 3 cloves
  • 3 green cardamom pods, bruised
  • 2 bay leaves
  • 300 ml water
  • 300 g basmati rice, washed and drained
  • 300 ml coconut milk
  • 1 green pepper, deseeded and sliced
  • 3 tbsp frozen peas
  • 2 tbsp raisins
  • 2 tbsp cashew nuts
For the raita

  • 150 g natural Greek yogurt
  • 1 green chilli, very finely chopped
  • 1 medium onion, finely chopped
  • handful mint leaves, finely chopped

Description

This Spicy Meat-free Dinner From Monisha Bharadwaj Is A Delight For Fans Of Indian Food

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