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35 minutes

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Indian battered brinjals with chilli oil

Name: Curried lentil and roast sweet potato soup with paneer naan
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Starters & Light meals
Ingredients: ghee 3T,large onion, chopped 1,Woolworths fresh turmeric 1 t,fresh ginger, grated 1 x 10 cm piece,garlic, chopped 4cloves,curry leaves 8,ground cumin 1t,ground coriander 1t,red chilli, chopped 1,chicken or vegetable stock 4cups,dried red lentils 200g,Woolworths kava orange sweet potatoes, cut into chunks and roasted 4,Sea salt and freshly ground black pepper, to taste ,For the paneer naan: ,Woolworths korma curry paste 50 g,Woolworths paneer, cubed 200g,coconut milk 1cup,naan breads 2,Woolworths garlic-and-herb butter 2 T

By Abigail Donnelly

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.

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Ingredients

Method