Side Servings Archives

Nut recipes

Sweet potato with lemony crème fraîche

20 minutes

Butternut recipes

Korean brinjal-and-beetroot salad

40 minutes

Butternut recipes

Yellow plum compote

20–30 minutes

Indian battered brinjals with chilli oil

Serves Serves 4 as a side

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

2 cups plain yoghurt
6 T Woolworths chickpea flour
1 T ground coriander
1 T ground cumin
1 x 3 cm fresh turmeric piece, finely grated (or 2 t ground turmeric)
t chilli flakes
Salt, to taste
1⁄2 lemon, juiced
Vegetable oil, for shallow frying
2 medium brinjals

For the chilli oil:

T sunflower oil
2 t chilli flakes
2 t cayenne pepper
2 t cumin seeds
1 lemon, juiced

Method

Mix the yoghurt, chickpea flour, coriander, cumin and turmeric in a large mixing bowl. Add the chilli flakes, salt and lemon juice and mix to form a thick batter. Set aside for 20 minutes.

Heat the oil in a pan over a medium heat. Cut the brinjals into 5 mm rounds, then dip into the batter and coat well, shaking gently to remove any excess.

Gently fry the brinjals in batches for 1 minute on each side, or until golden and cooked through. Drain on kitchen paper.

To make the chilli oil, place all the ingredients except the lemon juice in a pan over a medium heat and cook for 2 minutes, then stir in the lemon juice. Serve the fried brinjals drizzled with the chilli oil.

Discover more Indian recipes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Mexican corn-and-sausage salad

Home-made nut butter

Olive-and-basil dressing

Sweet potato with lemony crème fraîche

Root veggie fries

Roast red peppers

Slow-roasted tomatoes

Korean brinjal-and-beetroot salad

The ultimate pasta bake

Yellow plum compote

Balsamic crema-marinated olives

Indian battered brinjals with chilli oil

Indian battered brinjals with chilli oil

Ingredients

Method