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New Recipes

1 Rinse, seed and chop a green chili pepper 2 Peel, rinse and chop onions.


Balti Potatoes With Eggplant

Ingredients :

12 baby potatoes, 6 small eggplants, 1 red bell pepper, 2 onions, 8g ginger, 3 cloves of garlic, 1t coriander seeds, 3 dried red chili peppers, 15g fresh fenugreek leaves, 15g coriander, 1T plain low-fat yoghurt, 1T oil.

SEASONINGS:
4 springs of curry leaves, 1/2t onion seeds, 1/2t cumin seeds.

Preparation :

1. Peel and rinse potatoes; Blanch in boiling water for 8 minutes; Remove and drain.
2. Rinse and cut eggplants into quarters.
3. Peel, rinse and mince garlic.
4. Peel, rinse and mince ginger.
5. Rinse coriander; Chop most finely; Discard the stems of the remaining.
6. Rinse and chop fresh fenugreek leaves finely.
7. Peel, rinse and slice onions.
8. Crush dried red chili peppers.
9. Crush 1t coriander seeds.
10. Rinse, seed and slice a red bell pepper.
11. Heat a skillet over a high heat; Add 1T oil; Heat over a high heat; Add the crushed coriander seeds and seasonings over a low heat till fragrant; Add the onions; Stir-fry over a low heat till golden brown; Add the fenugreek leaves, the ginger and the garlic; Stir-fry over a low heat for 2 minutes; Add the crushed dried red chili peppers, the potatoes and the eggplants; Toss briefly; Cover with a lid; Cook over a low heat for 7 minutes; Add the chopped coriander; Stir-fry over a low heat till mixed; Add 1T plain low-fat yoghurt; Stir-fry over a low heat briefly; Turn off the heat; Arrange on a serving plate; Garnish with the remaining coriander. Ready to serve.