
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

Chicken thighs cube small; marinate for 1 hour in yogurt, ginger-garlic paste, Kashmiri chilli, garam masala and cornflour

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

Falafel is the Levantine deep-fried chickpea-and-herb croquette, the snack stall and street-corner staple from Cairo to…

Pinto beans are soaked overnight, then simmered with onion and garlic until tender

Frijoles paisas are the slow-cooked red beans that anchor every bandeja paisa in Antioquia, a dish that's part-bean, part-pork, all-day

Poached chicken is shredded and tossed with finely shredded cabbage, carrot and onion that has been softened in a light vinegar bath

Lamb mince fries with onion, garlic, ginger and a spice mix of garam masala, cumin, coriander and chilli

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

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

The Burmese fish cakes that arrive at lahpet-thoke salad tables and street snack stalls alike, bright with lime and curry leaf

Dried pinto beans soak overnight (or quick-soak: 1 hour after boiling)

Potato cubes are par-boiled separately so the dish comes together quickly in the pan

Sambousak are Afghanistan's answer to the samosa: small triangular fried pastries with a spiced lamb filling, served as…

A Yangon street-stall snack and the lunch office workers queue for at midday: broken samosas tossed in a hot yellow-pea…