The secret to aubergines is to cook them for long enough. With this one, I put the aubergines in at the same time as the onions, right at the beginning, whereas the spinach only went in at the very end, cos that just has to look at the burner and it cooks. I've also got a recipe for baked aubergine tikka somewhere, cos sticking them in the oven for a good while also does the job.
Wow. I'd assumed you'd got that at a restaurant from your text. Omnomyomnom. Wife of ossim.
ION, someone at they party last night told me that they'd recently started reading your LJ, and that they think you're awesome. So I got to squee and bounce about you for aaaages to a receptive audience :D
Wrong type of flour :) I don't know how important it is to use actual chapati flour, but I can tell you for certain self-raising doesn't work that well...
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The secret to aubergines is to cook them for long enough. With this one, I put the aubergines in at the same time as the onions, right at the beginning, whereas the spinach only went in at the very end, cos that just has to look at the burner and it cooks. I've also got a recipe for baked aubergine tikka somewhere, cos sticking them in the oven for a good while also does the job.
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ION, someone at they party last night told me that they'd recently started reading your LJ, and that they think you're awesome. So I got to squee and bounce about you for aaaages to a receptive audience :D
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