
Baingan Bharta
A whole aubergine is charred directly over a gas flame until the skin is blackened and the flesh inside is soft
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A whole aubergine is charred directly over a gas flame until the skin is blackened and the flesh inside is soft

The okra is washed, dried thoroughly and trimmed, then cut into 2 cm pieces

Colombian empanadas are deep-fried half-moons in a vivid yellow-corn casing, sold by the dozen at every street stall in Bogotá and Medellín

The Saudi take on foul medames, somewhere between the Egyptian original and the Yemeni daal-like versions

Split yellow moong dal (or chana dal, or a mix) is rinsed and pressure-cooked or simmered with turmeric until completely soft

The trotters get a hard initial boil to set the meat and start releasing gelatin; the water is changed

Long-grain rice (not basmati or jasmine, they're too slim) toasts in oil over medium heat until pale gold and nutty, 3-4 minutes