EGG­PLANT KASUNDI

WARM RICE SALAD

Sunday Herald Sun - Stellar - - Weekly Planner -

SERVES 4

½ cup (125ml) olive oil 1 tsp each cumin seeds, car­away seeds, fen­nel seeds and nigella seeds 1 tbs brown mus­tard seeds 24 fresh curry leaves 1 onion, finely chopped 1tbs finely grated gin­ger 3 gar­lic cloves, crushed 600g egg­plant, cut into 1cm pieces 2 tbs each curry pow­der, brown sugar and white vine­gar 2 x 400g cans cherry toma­toes 400g can chick­peas, rinsed, drained ½ cup (140g) thick Greek-style yo­ghurt Juice of ½ a lemon 1 Le­banese cu­cum­ber, thinly sliced into rounds Mint leaves, to serve Car­damom rice 250g bas­mati rice 4 car­damom pods 2 star anise

Heat oil in a saucepan over medium heat. Add seeds and curry leaves. Cook for 2 min­utes or un­til mus­tard seeds start to pop. Add the onion, gin­ger and two-thirds gar­lic. Cook 3-4 min­utes un­til onion has soft­ened. Add egg­plant, curry pow­der and sugar. Cook 8-10 min­utes un­til egg­plant has soft­ened slightly. Stir in vine­gar, half the toma­toes and 1 cup (250ml) wa­ter. Bring to the boil. Re­duce heat to medi­um­low and sim­mer, loosely cov­ered, for 25 min­utes or un­til egg­plant is very ten­der. Stir in chick­peas and re­main­ing toma­toes. For the rice, com­bine all in­gre­di­ents with 2 cups (500ml) cold wa­ter and 1 tsp salt flakes in a pan over high heat. Bring to the boil. Re­duce heat to low, cover and cook, without stir­ring, for 12 min­utes or un­til wa­ter has been ab­sorbed and rice is ten­der. Un­cover and stir with a fork. For dress­ing, com­bine yo­ghurt, lemon juice and re­main­ing gar­lic in a small bowl. Place rice in bowl. Top with egg­plant and cu­cum­ber. Driz­zle over dress­ing and scat­ter with mint. Toss to serve

NUTRI­TION • 15G PRO­TEIN • 6G SAT FAT • 83G CARB • 23G SUG­ARS • 350MG SODIUM • 725 CAL (3040KJ)

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