Wash and cut the brinjals into thin, long strips (like French fries). Toss them with turmeric powder and a little salt, then let sit for 10–15 minutes to draw out excess moisture and bitterness.

Pat the brinjals dry with paper towels to reduce oil splatter, then deep-fry them in batches over medium heat until golden brown and slightly crispy. Drain on paper towels.

In a separate pan, heat oil. Add mustard seeds and let them splutter.

Add shallots and sauté until soft and lightly golden. Then add green chillies, garlic, ginger, pandan leaf, and curry leaves. Sauté for another minute until fragrant.

Lower the heat and add chili flakes, chili powder and a pinch of salt. Stir gently for about 10-15 seconds without burning the spices.

Add white vinegar, tamarind extract and sugar. Mix and Simmer for 2-3 minutes until the mixture thickens slightly and becomes glossy.

Add the fried brinjals and gently toss to coat them in the sauce without breaking the pieces.

Simmer on low heat for another 2 minutes to let the flavours blend.

Taste and adjust sugar, vinegar, or salt as needed - the final dish should be sweet, tangy and spicy.

Heat oil in a pan over medium heat, add garlic cloves, and sauté for 10 seconds until fragrant.

Add chopped tomatoes and stir well.

Mix in cumin powder, paprika, and cayenne pepper.

Cook until the tomatoes turn soft and mushy.

Add diced eggplants, stir to combine, and coat with the spices.

Pour in water and mix well.

Season with salt and let it simmer until the water reduces and the eggplant becomes soft and creamy.

Transfer to a serving plate, drizzle with olive oil, and garnish with fresh cilantro and parsley.

Enjoy your flavourful Moroccan Zaalouk, perfect as a dip or side dish!

Cook the potatoes in a pan, stove-top pressure cooker, or Instant pot until they are barely fork-tender and not crumbly.

If you cooked the potatoes in a stove-top pressure cooker or Instant pot, let them cool to room temperature, then peel and cut into small cubes.

Heat oil in a pan over medium heat until it becomes hot.

Turn down the heat and add cumin seeds. Stir the seeds constantly to avoid burning as they crackle in the oil.

Mix in chopped green chillies.

Stir in the potato cubes.

Sprinkle turmeric powder, red chili powder, and salt to taste, and mix everything well.

Cook the potatoes for 2 to 3 minutes on low to medium flame, stirring often.

Add lemon juice, starting with 1 teaspoon, and continue to add more to reach your desired level of tanginess.