Having successfully created the Potato and Spinach Curry at home that Vinnys taught in the first lesson, it’s great to learn a new side dish/entrée dip to go with it.
Vinnys helpfully demonstrates how to smoke the eggplant on the stove and even offers to source the special pans to use at home.
Quick and easy, using tinned tomatoes, red chilli and coriander also with conveniently the same spices as the Potato & Spinach Curry, the dip comes together perfectly.
Serve with breads as an entrée or side dish.
But also very handy, is knowing how to create the parathas. These layered breads can even be cooked ahead and frozen, before heating on a pan ready to serve.
There are several techniques for creating the layers and Vinnys shows several.
Using just a few simple ingredients, they can be fancied up with herbs or made richer by adding butter to melt on the cooked parathas.
Stuffed parathas are also another possibility, but that’s a treat for another lesson.
For details of upcoming lessons email Vinnys on firstname.lastname@example.org