Method: Method

method: method

IndianOtherEasy30 minBy Northstar

Ingredients

Servings

1. Heat ghee in large skillet, fry the garlic & spices for 3 to 4 minutes, 1. Cook the rice according to the instructions on the packet. Drain well,
2. Blanch eggplants in boiling water for 4 to 5 minutes. Drain & dice 2. Meanwhile, blend the lemon grass, garlic, basil, coriander, chillies,
3. 3. Add all the vegetables, including the chili, to the pan. Fry gently for 3. Heat the oil in a saucepan and gently fry the shallots or onion, garlic
7 minutes, stirring to mix thoroughly. and aubergine for 5 minutes.
4. 4. Dissolve grated coconut in the boiling water & mix with vegetables. 4. Add the aromatic paste and cook over a gentle heat for 2 minutes.
5. Just before serving, stir in roasted cashews & serve over rice until cooked.
24

1
stirring frequently. stir in the lime zest and keep warm.
2
them. water and black peppercorns to a paste.
3
Add tomatoes, cover & cook for 20 minutes. 5. Add the mangetout and coconut milk and simmer for 15-20 minutes