Interview of our Mentor & Director, Susheel Kumar in Food Service Magazine

Holiday Catering Orders

The Holiday Season is fast approaching. We will be working through out the season to fulfil your Holiday / party orders. Feel free to create your own menu and contact us either on 0293680123 or info@delhibytheway.com.au. 


You can choose to party at our place or get food delivered at your location. Just let us know at the earliest.


Cheers to Good Times.

The Perfect Planner

Once upon a time, a wife was looking for an venue for husband's birthday dinner. She and her daughter were eagerly looking forward to the night. Dilemma was that she didn't know where to head out as she wanted to dine in a  new place close to Sydney City and wanted a lavish Indian supper.


She consulted her friends and put faith in their suggestion by booking a table at Delhi By The Way.
On the birthday evening, both husband and wife got back from office, picked their daughter from day care and walked in the restaurant. They selected a place close to the fireplace as it was warm and cosy. It provided the much needed respite from the cold wind outside.


Everything was going as the wife wished - good food, relaxed ambience and her daughter was busy colouring the fairy picture given to her by the wait staff, which allowed some time with her husband.


Suddenly, she realized that she seems to have missed the Birthday Cake! Oh God, now it was too late since they had finished their main course and all near-by bakeries were closed. She rushed to the waitress standing at the counter and asked her to do 'something'. The waitress smiled and reassured her that it will be taken care of - the Indian way.


Soon, their main course plates were cleared and dessert plates were put on the table. Both daughter and husband were surprised and wife prayed that this "surprise" better turn out to be good.


The Manager and the waitress emerged from the kitchen with a Birthday candle sparkler mounted on Kulfi (Indian ice cream) and Gulab Jamun - the perfect Indian desserts to satisfy the sweet tooth. The dining hall filled with "Happy Birthday" chorus and wife took a relief sigh - the night was ending well.


Post relishing the desserts, the family went back with wonderful memories and of course, a fairy picture - now perfectly coloured :)


See you tonight.

The Demanding Lady

Once upon a time, there was a demanding lady who wanted to eat out with her friends. She came to Delhi By The Way for dinner with her friends. As she always used to do, she spoke loudly, laughed loudly and commented on everything possible. To her surprise, staff was courteous and made her feel home. She became a regular but her behaviour was the same every time. The staff also never complained and gave her table all the required attention every time.


Then one evening, she walked through the door and told the waitress - It's my birthday and I had booked a table with you. The waitress gave her the private dining room for her group to ensure that her birthday party is the best ever. Soon, her friends and staff put together gifts, balloons and candles in the private room.


When night fell, the lady walked in and as time passed, her face became lit and she had the best birthday party ever. Her friends also thanked the staff for putting in a great show and for making her feel all over the moon.


Yes, it's a true story and just one of the incidents which reflects upon what we truly believe - don't just dine with us, live your dining experience for a long time to come.
See you tonight.


Regards,
Delhi By The Way Team
42 Kellett Street, Potts Point


0293680123
bookings@delhibytheway.com.au
www.delhibytheway.com.au

Private Dining admist Greenery - A Unique & Memorable Experience

Those who have visited our own take on Delhi's famous Lodhi Garden, know what we are talking about here - dining amidst green surrounds.

Our private dining room with seating capacity of 12, has a tree protruding through the roof and tinkling lanterns hanging on its branches. The cozy private court yard is closer to the bar, has stone tiles on the floor and is perfect for small gatherings.

For bookings, please call on (02)93680123 or email us on info@delhibytheway.com.au.

Recipe for North Indian style Malai Kofta

 


 

Malai Kofta is one of the popular vegetarian main course curries made with potato, dry fruits and onion-tomato gravy. Addition of cream and dry fruits makes it smooth, creamy and rich with mild spices. It is best enjoyed with Indian breads, be it naan, rumali / tandoori roti, parantha or phulka.

 
 
Prep Time: 20 minutes
Cooking Time: 40 minutes
Serves: 4

 
Ingredients
 
Measuring cup used, 1 cup = 250 ml

For Koftas
◦ Potato – 1 cup boiled, peeled and mashed
◦ Paneer (Indian Cottage Cheese) – 100 grams, grated or crumbled
◦ Corn flour or cornstarch – 3 tablespoons
◦ Garam masala – ½ teaspoon
◦ Cashews – 1 tablespoon, roughly chopped
◦ Raisins – 1 tablespoon
◦ Salt as per Taste

For Gravy
◦ Oil – 1 tablespoon
◦ Bay leaf – 1
◦ Cinnamon stick – ¼ inch piece
◦ Cloves – 2-3
◦ Green cardamom – 2
◦ Salt – to taste
◦ Red chili powder – 1 teaspoon
◦ Coriander powder – 1 teaspoon
◦ Garam masala – ½ teaspoon
◦ Kasoori methi (Dried fenugreek leaves) – 1 teaspoon, lightly crushed between your palm
◦ Heavy cream – ¼ cup
◦ Onion – 1 cup roughly chopped
◦ Ginger – ½ inch piece
◦ Garlic – 2 cloves
◦ Tomatoes – 2 cup roughly chopped
◦ Cashew nuts – 5-6, soaked in water for half an hour
 

For Garnish
◦ Cream (optional)
◦ Chopped coriander leaves
 

Method

Step 1
First, we will make onion-tomato paste. Boil onion, tomato, ginger, garlic, cashew nuts with little bit of water. Once boiled, cool and blend these together into a lump-free smooth paste.
 
Step 2
 
Heat the oil and butter in a Indian wok. Add bay leaf, cloves, cardamom and cinnamon stick. Cook on medium heat for few seconds, stirring occasionally.
 
Step 3
Add the paste prepared earlier and add salt. Stir occasionally.
 
Step 4
Once the gravy thickens, add red chili powder, coriander powder and garam masala.

Step 5
Add little water and let the gravy cook on low heat for 5 minutes

Step 6
Add crushed kasoori methi. Cover the wok and keep it aside.

Step 7
Put grated paneer, boiled, mashed potatoes, corn flour, garam masala, cashews, raisins and salt in a bowl.

Step 8
To make koftas, Knead into a dough. Make 11-12 balls out of this dough.

Step 9
Heat oil on medium heat in an Indian wok. Deep fry the balls till they become golden-brown in colour.

Step 10
Reheat gravy, add cream. Once cream mixes well in gravy, dip all of the koftas in the gravy. 

Step 11
Garnish the malai kofta with cream and coriander leaves

Step 12
Serve immediately else later koftas would get soggy.

Love Over Hate: Support The Wayside Chapel

Delhi By The Way supports "The Wayside Chapel Charity" in Kings Cross, which serve people from all walks of life. Learn more about how you can donate by asking your waiter.

#CharityDay

Lip-Smacking Dahi Bhalla Chaat Recipe

Dahi Bhallas are soft deep-fried lentil dumplings served with smooth beaten curd and sprinkled with light spices & chutney for aroma and tongue tingling flavours - perfect as appetizer or any-time snack. These can be served with or without papdi.


Prep Time: 5 hours or Overnight soak time
Cooking Time: 30 mins
Serves: 4

Ingredients

For Bhallas
◦ Black Gram Lentil (without skin) 125 grams
◦ Pinch of asafoetida
◦ 1/2 tablespoon Ginger-Green Chilli paste (optional)
◦ Salt as per Taste

For frying
◦ Wok & Oil of your choice

For Garnish & assembling
◦ Sweet tamarind chutney
◦ Chilled Curd
◦ 2 tablespoon powdered sugar (optional)
◦ 1 tablespoon Red Chilli powder
◦ 2 tablespoon Cumin powder
◦ Chopped coriander leaves
◦ Pomegranate arils
◦ 1/2 tablespoon Black Salt

Method

Step 1
Soak Lentil for at least 5 hours or overnight.

Step 2
Mix lentil, asafoetida, Ginger-Green Chilli paste, salt and little water. Put these in a blender and grind to create a smooth batter. The paste should have thick consistency and should be free from any broken lentil pieces.

Step 3
Whisk batter briskly for a 4-5 minutes. This will make the paste light and fluffy.

Step 4
Heat oil in a wok and deep dry lemon-sized batter balls on medium flame. Once these turn golden-brown, take these out and put them in a bowl filled with lukewarm water

Step 5
Soak these balls for 6-7 minutes till oil drops start floating and balls turn soft

Step 6
Take the balls (bhallas) out of water and gently press to remove excess water. Keep these aside.

Step 7
Beat curd with powdered sugar , Cumin powder, Red Chilli powder, and Black Salt until smooth

Step 8
Pour the curd mixture on bhallas and garnish with coriander leaves, and Pomegranate arils

Spicy News: Say What? Is this True?

 Following are some amazing piece of information!

• Separate studies have found that garlic, cinnamon and cumin can destroy up to 80 per cent of meat-borne bacteria, while ginger can slow bacterial growth by 25 per cent
•  Curcumin, a bright-yellow compound found in the root of the Indian spice turmeric, prevented new fear memories being stored in the brain, and also removed pre-existing fear memories, researchers found.

Source: Daily Mail

Refreshing poppadums you can't stop grooving about

We serve these by the name "Masala Poppadums". Whatever name you choose to call it with, this is one refreshing appetizer which has got crispy poppadums with spicy salad.

Poppadums (or Pappad) are an Indian staple made from flour (wheat / rice / lentil). You can find these in Indian supermarket in both avatars - spicy or plain. The most common way to cook them at home is frying, or for the expert you, try cooking on open gas flame. If you opt for gas flame method and want to avoid burning away the entire poppadum, you can buy a special Indian pappad pan which has small holes to allow the gas flame to evenly cook the poppadums without burning.

For this recipe, it would be best to use a poppadum which has a bit of spice like black pepper. To prepare the salad, you may chop onions, tomato and cucumber in tiny cubes. For spices, easiest would be to grab a packet of "Chat Masala" from you local Indian shop. Depending on your taste, mix this spice with your salad.

Once you have cooked the poppadums, you can spread this delicious and colourful topping (similar to how you would do for a pizza). Serve these immediately else poppadums would lose their crispness.

You are now ready to enjoy the refreshing and crispy poppadums.

Malibu Prawns Recipe - Indian Curry fusion with Malibu Liqueur

Our patrons often relish mild Malibu Prawns curry. Prawns are cooked in a creamy coconut gravy and Malibu Liqueur to create this wonderful aromatic dish. Here's the recipe to get you started.

 

Prep Time :  10 minutes

Cook time : 20 minutes

Serves: 2

Ingredients

◦ 12 King Prawns, peeled and washed

◦ Oil  4 tablespoons

◦ Fresh Onion paste of 4 medium onion

◦ 12-13 Curry leaves 

◦ Red chilli powder  1.5 teaspoon

◦ Cumin powder ½ (Half) teaspoon

◦ Coriander powder ½ (Half) teaspoon

◦ Turmeric Powder ½ (Half) teaspoon

◦ Fresh Ginger paste 1 teaspoon

◦ Fresh Garlic paste 1 teaspoon

◦ Mustard Seeds  ½ (Half) teaspoon

◦ Salt  to taste

◦ 100 ml Coconut cream

◦ 20 ml Malibu Liqueur (coconut flavour)

◦ Shredded coconut 2 teaspoons (for garnishing)

Method

Step 1

Heat oil in Indian wok.  Add onion paste, ginger paste, garlic paste, cumin powder, coriander powder, turmeric powder, Salt, and Red chilli powder. Cook on low heat for four to five minutes, stirring occasionally. Keep it aside.

Step 2

Heat oil in Indian wok. Add mustard seeds and curry leaves. Stir and cover for 10 seconds.

Step 3

Add prawns. Stir and cover for 30 seconds. Take care not to overcook prawns.

Step 4

Add the onion sauce that was kept aside. Cook on low heat for four to five minutes, stirring occasionally.

Step 4

Add Malibu Liqueur and when flames disappear, add coconut cream. Cook on low heat for four to five minutes, stirring occasionally.

Step 5

Garnish with shredded coconut and serve hot.

  

Top Tip: To quickly create onion paste, peel and roughly chop the onions. Boil these with a little bit of oil and water. Once boiled and cooled, blend these into a paste.

10 Things You Didn’t Know About Us

 Here's the list -

1. "By The Way" in our name comes due to our proximity to "Kellett Way"
2. Look closely at the top image in our logo...we have kept Delhi Parliament House on Plate!
3. Our owner, Susheel Kumar, personally designed our logo & table mats
4. Samosa is our most popular entrée & party snack. On side note, its a favourite of Mrs of Susheel Kumar as well!
5. The upstairs area belongs to our restaurant only. Many patrons get surprised when they become aware of that 
6. We do listen to our customers - having incorporated few of their ideas in every aspect including addition of favourite menu items. So, next time please let us know what can be done better
7. We happily use Goat Cheese in our Indian entrée - Ghilafi Kebab. That's innovative to Indian taste and cooking
8. Most of the paintings in our premises are framed by our owner, Susheel Kumar. Yes, he is "jack of few trades"
9. The "Hukka" kept near the fire place actually belongs to Susheel Kumar's father.
10. This project is the first of many Sydney restaurants to come for Susheel Kumar.

7 Reasons To Love Traditional Indian Thali

(Photo Credit: See.Taste.Do)

 

Thali (Hindi for “the plate”) is a complete meal in itself - given that it is a selection of variety of dishes. Each region in India boasts of a thali comprising of the regional dishes. For example, North Indian Thali, South Indian Thali, Rajasthani thali, Gujarati thali and Maharashtrian thali.

 

Delhi By The Way serves up Vegetarian and Non-vegetarian North Indian Thali for Lunch.  Did you know that it is often said in India that you can judge the quality of a restaurant by the thalis they make!

 

We give you 7 reasons why Indians love this classic. 

1. Traditional Indian Meal served at Home - much closer to Indian food culture than any other singled out dish
2. 6 different flavours - sweet, salt, bitter, sour, astringent and spicy on one single plate
3. Portion control to avoid overeating and ensure nutritional balance
4. Pickles and chutneys are included to aid digestion
5. Salad acts as palate cleanser
6. Let your Mom / Kitchen decide which curries are good for you - take the guesswork out
7. Try many dishes at the same time and much lesser price as compared to a la carte - great when you are new to Indian food and haven't yet picked your favourite dishes

 

Coz It's Party Season!

Party season is almost upon us. Time when working year is done and everyone heads for a night of fun & relaxation.

Delhi By The Way is here to take the work off your hands this season - allow us to help plan your family get together, end of year celebration with friends or much deserved staff party. With unique private dining areas and choice of Bollywood dance / music, we know how to host your party - the Indian style.

To get a glimpse of our upcoming Christmas menu offering with matching wine, click here. We can create bespoke menu, if requested.

For all your Event enquiries and reservations, please call on 02 9368 0123 or email direct.

We look forward to sharing this festive season with you.

Father's Day 2016: Time to Relive Old Memories & Create New Memories

Introduction to Asafoetida use in indian cooking

For the love of Asafoetida

Asafoetida or Hing as known to Indians is an interesting spice that lends itself well to both vegetarian and non vegetarian Indian dishes.

Asafoetida is a common element in Indian cooking just like cumin and coriander, and can be used as a substitute to onions and garlic. This "secret spice" is believed to have many benefits, and the following are most notable -

• Aids digestion
• Lowers blood sugar levels
• Helps control high blood pressure

Hing comes from the resin of giant fennel plants that grow wild in Afghanistan and Iran. It is mostly used in powdered form and is stored in tight containers away from sunlight & heat. It has pungent odour but when cooked, the pungent odour mellows to a more mild garlic-like flavour. It has to be used in the right quantity else it will overpower the entire dish, making it just taste bitter!

Indians love with Hing extends beyond curries. Asafoetida is used as a preservative too, in pickles like hing-aam-achar. Not to forget hing golis, tiny balls of asafoetida, jaggery, tamarind and other spices that are often eaten as digestives.

Just add a pinch of Hing when cooking Indian curries and smell & taste the difference in flavour.


Fun Fact:
The spice was mentioned in few scenes of Bollywood blockbuster - Queen, when the lead actress calls her family & friends to ask for the "English" name of Hing.

Shredded based on Time: Avail 20% Discount Now!

What's in our Logo?

Little History About Our Logo

Delhi by the way is committed to bring the taste of Delhi to your plate and our logo is a visual expression of that commitment. This was designed by our owner, Susheel Kumar himself. The logo features image of Parliament House, Delhi/ India on a serving plate.

Parliament House is one of the most magnificent buildings in New Delhi with the architecture of the building bearing a close imprint of the Indian tradition. The construction of the building took six years and the opening ceremony was performed on the 18th January, 1927.

 

To Delhi-ites, this logo may also bring back wonderful memories of "Connaught Place" due to its resemblance to the famous financial, commercial and business centre. "Connaught Place" of C.P. as it is fondly referred to as, houses many corporate office and restaurants / food joints which are frequented by tourists and locals alike. 

 

 

 

Did you know: Fun facts about Samosa

Did you know THIS about Samosa?

Here are some fun facts about beloved Samosa.

• Originated in Middle East prior to the 10th century
• Different names include Samsa, somsa, sambosak, sambusa, samoosa, singada, samuza, sambosa, somasi, somaas
• Popular as both salty or sweet treat - make excellent party food, and any-time snack
• Has more than 14 variations of savoury fillings - potatoes, onions, peas, lentils, macaroni, noodles, minced meat, chocolate, khoya, fried rice, egg, paneer, jam, fish - you name it!
• Bollywood even has Hindi film song celebrating this tasty snack and its most popular potato filling. Search for "Jab Tak Rahega Samose Me Aaloo" (Film: Mr and Mrs Khiladi, 1997) if you don't believe!

A Glimpse Into Our Famous Goat Curry

Satisfy Taste Buds Tonight with our Goat Curry Recipe

Our Patron's craving for Hot Indian is often satisfied by our Gymkhana Goat Curry. We share the recipe with you to try at your home and savour it when that craving comes calling in! PS: If you want this quick, pick up the phone and tell us ;)

Prep Time : 21-25 minutes

Cook time : 90 minutes

Serves: 4

Ingredients

◦ Goat meat cut in to pieces  2 Kilograms
◦ Turmeric powder  2 teaspoons
◦ Oil  4 tablespoons
◦ Onions finely chopped 4 medium
◦ Ginger 100 gram
◦ Garlic  100 gram
◦ 8 Green cardamoms
◦ 4 Bay leaf 
◦ 4 Cloves
◦Tomatoes chopped 6 large or Tomato paste 300ml 
◦ Red chilli powder  1.5 teaspoons
◦ Coriander powder  2 teaspoons
◦ Cumin powder 2 teaspoons
◦ Salt  to taste
◦ 700 ml Water

Method

Step 1
Mix the goat, turmeric together in a bowl. Keep this aside.

Step 2

Heat oil in Indian wok. Add onions,  ginger, garlic, cardamoms, bay leaf, and cloves.  Sauté until onions are translucent.

Step 3
Add tomatoes, red chilli powder , coriander powder, cumin powder and goat. Add salt to taste. Cook on medium heat for four to five minutes.

Step 4

Add water. Slow cook for one hour and thirty minutes on low heat, stirring occasionally. Post this, the goat should be tender and the sauce thickened.

Step 5

Garnish with chopped coriander leaves and serve hot.

About Delhi By The Way

Delhi By The Way uses best of local, seasonal ingredients and aromatic Indian spices to create traditional Indian cuisine. We have kept our menu diverse to provide you with many options while retaining some old time favourites like butter chicken. We are open for Lunch (Fri-Sun) and Dinner (Tues-Sun).

Up to 80 guests can enjoy our mouth-watering delicacies and drinks in our space spread across two levels. For groups looking for intimacy, we have private dining options.

Open for Indian Lunch

Munch on Indian for Weekend Lunch

Delhi By The Way is open for lunch on Friday - Sunday from 12 pm to 3 pm. Our lunch menu is crisp, fresh and bursting with all your favourite flavours. Keeping to tradition, you can either enjoy drinks from our Menu or BYO Wine only.

We are there to serve you this lazy afternoon.

Give the Gift of Delhi Food

Don't wait for holiday season to give Good Food gift cards and BEST Restaurants gift cards which are accepted by us all year long. You can purchase the gift cards from our page on Good Food website or from BEST Gift Card website.

The Good Food cards are available in multiple of $50.

Note:
Did you know that one $50 gift card is all you need to try our Fixed Price All Inclusive 2 Course Dinner which comes with a Free Sparkling Wine Glass for the Ladies! You can check details in our blog post "Enjoy our Prix fixe 2 Course Gourmet Meal"

2 Course Prix fixe Gourmet Meal For You

Enjoy our Prix fixe 2 Course Gourmet Meal (Any entrée, Any Main Course with Plain or Butter Bread) every Tuesday, Wednesday, Thursday and Sunday between 5.30 PM to 7.30 PM. To make it more delicious and drool worthy, we would be offering one FREE glass of Sparkling Wine to all ladies. All this for just 45$ total!

Hold on gentlemen, don't feel left out - you can choose your drink from our HAPPY HOURS menu or write your wine (BYO Wine Only) at nominal corkage charge.

That's our way of celebrating all days and not just weekend.
Cheers !

Note: This offer has now concluded. Check our Dimmi page for Today's Specials

5 Steps to Drool-Worthy Honey Pistachio Kulfi - Quick without Cooking!

Honey Pistachio Kulfi

 

We want to share our love of Honey Pistachio Kulfi, a delicately fragrant and creamy traditional Indian ice-cream with you. This recipe is quick and no-cook to create the classic creaminess at home.

 

Prep Time : 10 minutes

Cook time : 10 minutes

Serves: Will leave it for you to decide, though we reckon 8

Ingredients

◦  1 can (400 gm) sweetened condensed milk 
◦  1/2 cup cream
◦  2 tablespoons Honey 
◦  Some Honey for Drizzling
◦  1/3 cup finely chopped roasted Pistachio
◦  10-12 coarsely chopped roasted Pistachio
◦  8 kulfi moulds (Buy from Indian grocery shop) 
 
Method

Step 1

Whisk condensed milk and cream in a bowl.

Step 2

Add finely chopped roasted Pistachio and Honey. Mix well and pour into moulds.

Step 3
Cover with foil. Freeze at least 4 hours or overnight.

Step 4
Take the mould out of the freezer and prise the kulfi out into serving bowl / plate.

Step 5
Drizzle over some more honey, if you want. Garnish with coarsely chopped roasted Pistachio and serve immediately.

 

Delhi By The Way New Drinks Menu

Authored By: Susheel Kumar

Delhi By The Way has introduced New Drinks Menu with range of options in white wine, red wine, sparkling wine, beer and whisky.

The menu showcases India's famous Amrut Fusion whisky along with other Indian brands like Antiquity, Signature Rare Aged Whisky and Royal Challenge Finest Premium.

Fun Facts About Amrut Fusion:

• Uses two barleys: Indian and Scottish
• First appeared in 2009.
• In 2012, was named the best whisky for a Rob Roy in the Ultimate Cocktail Challenge in New York.

Note: While we do take pride in our Drinks menu, we allow our patrons to being their choice of vino (BYO Wine Only) at nominal corkage charge.

Refreshed Website

Authored By: Susheel Kumar

We have launched our new Delhi By The Way website this week, designed by Adcore Technologies and features food photos from Parker Blain.

The new website captures the spirit of a fresh, new outlook and allows for easier navigation. We have added two new sections, which are as follows:

1) "What's On" which would provide insights on offers, events and other trivia information about our restaurant.

2) "Private Dining" which tells readers about our private dining options. Our restaurant is spread over two levels offering 2 very different function areas -

• The cozy private court yard is closer to the bar, has stone tiles on the floor and provides a semi-private area perfect for small gatherings.
• The second level is very popular with groups due to its original design and space with a very private balcony.

Hope you enjoy the website navigation and find information useful !

How to make Delhi-Style Baigan ka Bharta (Mashed Eggplant Indian Curry)

Baigan ka Bharta

Our Tandoor roasted eggplant sautéed on pan with mellow spices, is the most often licked dish by patrons. We would like to share the secrets with you for your DIY days!

Prep Time : 45-50 minutes

Cook time : 21-25 minutes

Serves: 4

Ingredients

◦ Eggplants  1 kilogram
◦ Green Peas 300 gram
◦ Oil  3 tablespoons
◦ Cumin seeds  1 teaspoon
◦ Onions chopped 3 medium
◦ Ginger  2 inch piece
◦ Green chillies chopped 2
◦ Red chilli powder  2 teaspoons
◦ Salt  to taste
◦ Tomatoes chopped 4 large
◦ Fresh coriander leaves chopped 1 1/2 tablespoons

 

Method

Step 1

Pre-heat oven to 400 Degrees Fahrenheit.

Step 2
Poke few holes all around the cleaned eggplants using a fork. Place eggplants on a foil lined baking tray or oven safe shallow bowl and apply bit of oil over them

Step 3
Bake for approx. 45 mins or until it's cooked properly. Do flip eggplants halfway through to ensure all sides are evenly cooked. Remove from oven and let them cool.

Step 4

Remove skin and mash the pulp completely. Heat oil in Indian wok. Add cumin seeds. Once cumin seeds turn brown, add onions, peas and sauté until onions are translucent.

Step 5

Add ginger , green chillies and cook for a minute. Add red chilli powder and mashed roasted eggplants. Cook for four to five minutes over medium heat, stirring continuously.

Step 6

Add salt to taste. Add tomatoes and cook on medium heat for four to five minutes or till oil separates.

 Step 7

Garnish with chopped coriander leaves, onion rings and serve hot.