Ringan na palita from Plant-Based India: Nourishing Recipes Rooted in Tradition (page 76) by Dr. Sheil Shukla

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Rotli; Paratha

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ganga108 on April 27, 2024

    Nice tasting, but the spice paste tended to fall off after cooking, as I was removing them from the pan and turning them over. Next time I'd cook the bottom in a pan then put under the grill to cook them through. I needed to add more oil as the eggplant soaked it up, so they were a little too oily. My preference is to cook eggplant on a higher/high heat than the author states, to stop them soaking up oil. I'll do that next time. (perhaps my stove has a lower temp for med-low than theirs.) Also, of course they are a bit soft, as eggplant can be when cooked, so they are difficult plating. The taste of the spice paste is nice, but it's a rare recipe from this book that I haven't rated a 5. There are better eggplant recipes.

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