THE MUSTARD-OIL PUNCH
(Our Play on Aloo Baingan)
Ingredients: 300g Potatoes (cubed), 300g Eggplant (cubed), 2 tbsp Mustard oil, 1 tsp Panch Phoron (Five-spice mix), 1 tsp Turmeric, 1 tsp Chili powder, 1 tsp Cumin powder...
Ingredients
- 300g Potatoes (cubed)
- 300g Eggplant (cubed)
- 2 tbsp Mustard oil
- 1 tsp Panch Phoron (Five-spice mix)
- 1 tsp Turmeric
- 1 tsp Chili powder
- 1 tsp Cumin powder
Cooking Method
- The Temper Heat mustard oil until it smokes, then cool slightly and sizzle the five-spice mix.
- The Scorch Add potatoes and fry for 5 minutes; add eggplant and fry until the edges are golden.
- The Bloom Stir in the spices and a 30ml splash of water to form a dark, clinging masala.
- The Simmer Cover and cook on low for 10 minutes until the veg is tender and the oil separates.
- The Final Flourish Garnish with a massive hit of fresh coriander.