Hyderabad Pickles

Roast ground coriander, cumin, coconut, sesame seeds, mustard and onion seeds in a frying pan without fat. Crush in a mortar or grind with a food processor and set aside.

Heat oil in a frying pan and fry the onions until golden. Reduce temperature and add turmeric, garlic, ginger, chili spice and salt while stirring. Cool, then grind the mixture to form a paste.

Score each eggplant half four times. Stir spices through with onion paste. Mold a spoonful of this mixture into each notch of the melanzani.

4. cook a fine paste of tamarind paste and 3 tbsp water in a baking bowl and set aside.

5. for the baghair, roast the onion and mustard seeds, cumin seeds and chili peppers in the oil. Reduce temperature, add melanzane to the baghaar form and stir gently. Mix in tamarind paste and water left over and do on medium heat for 15-20 min. Add cilantro and chilies.

6. when cooled, shape onto a serving platter, bring to table garnished with hard boiled eggs.

This is a very versatile dish that can be combined with almost anything and served warm or cooled. A perfect entrée for an evening party.

Tip: Stock up on a variety of high-quality spices – it pays off!

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