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500 ml
Easy
Published 2008
Another essential in my larder. I serve this vibrant spicy pickle with curries, dosas (rice pancakes) or parathas (flaky Indian bread).
Soak the chillies in hot water for about 30 minutes until soft. Drain, reserving the water. Place the chillies, garlic, ginger, turmeric and mustard seeds in a food processor with a little chilli water and blend to a paste. Slice the eggplants into 1 cm thick rounds. Heat the oil in a frying pan, add the spice paste and stir for a few minutes to release the flavours. Add the eggplant and cook u