Mixed Sprouts & Smoked Aubergine Burger

Mixed Sprouts & Smoked Aubergine Burger

  • Difficulty: easy
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Mixed Sprouts & Smoked Aubergine Burger






necessity is the mother of invention

Whoever thought up this proverb must have had the foresight of these burgers.

I had some mixed sprout (a combination of chickpea, black eyed beans, wheat, fenugreek, peas and moong beans)  which I decided to incorporate into this totally kooky recipe of mine.

The idea was to bind everything with some mashed sweet potato but when I boiled the tuber in a pressure cooker, it was not fully cooked. I cooked it again only to discover that it was a bad ‘un which went straight into the dustbin. Had no time to boil another one so decided to throw in some rice flakes (pohe) instead.

A mixture of steamed mixed sprouts, smoked aubergine, carrot and pumpkin gets you these super delicious burgers.

The ingredients may sounds odd but they actually work very well together.

Enjoy them with some grilled/stir-fried/steamed vegetables.


1 Cup mixed sprouts (or any sprouts of your choice)

1 Medium size aubergine

1 Large carrot

250 Grams pumpkin

2 Onions

1 Head garlic

4-5 Bird’s eye chilli

Handful of fresh basil leaves

1 Cup rice flakes

2 Tablespoons dry roasted pinenut

1 Tablespoon sumac

1 Tablespoon smoked or plain paprika

1 Egg

3-4 Tablespoons quick cooking (instant) oats

1 Tablespoon olive oil

Salt to taste


  1. Steam the sprouts till tender but with a bite to them.
  2. Either grill the aubergine or smoke it on a gas burner.
  3. Once cool, peel the skin and remove the flesh.
  4. Wash and coarsely grate the carrot.
  5. Peel, wash and coarsely grate the pumpkin.
  6. Peel, wash and finely chop the onion.
  7. Peel and chop the garlic.
  8. Wash and slice the chilli.
  9. Wash and tear the basil leaves.
  10. Heat a drop of oil in a frying pan and cook the onion, garlic and chilli along with a pinch of salt.
  11. Let the onion mixture cook for about 5 minutes. Take off the heat and cool.
  12. In a large mixing bowl, throw in the sprouts, aubergine, carrot, pumpkin, onion mixture, sumac, paprika, pinenut, rice flakes, egg and salt to taste.
  13. Shape this mixture into oval or round.
  14. Crumble the oats with your hands and coat each burger in the oat crumbs.
  15. Refrigerate for 2 to 3 hours.
  16. Heat the oil in a frying pan and fry the burgers, 10 minutes each side.
  17. Enjoy hot or warm. Leftover can be frozen.


Kantola Per Eedu, The Parsi Way/Kantola with Eggs, The Parsi Way

Kantola with Eggs, The Parsi Way

  • Servings: 2
  • Difficulty: easy
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Kantola with Eggs, The Parsi Way






it’s raining kantola in my kooky kitchen at the moment

Following on from my mum’s recipe for this short-seasoned vegetable, today I am sharing with you an absolutely delicious version which I got from my friend Meher.

A couple of months back, Meher had taken me to see her mum who was just back home following a hospital stay. Mum’s lunch menu was Parsi style karela per eedu (bitter gourd with eggs). I was intrigued by this dish and guess it must have been hibernating at the back of my mind because when I was thinking of a different variation for kantola, I immediately thought of Meher’s mum’s lunch.

I got in touch with Meher who shared the following recipe with me.

Parsis love their eggs and they are happy to cook it on almost anything. Meher’s husband Percy told me that he even enjoys breaking a couple of eggs on potato straws (wafers/chips)!

If you like eggs and if you like kantola, I would highly recommend today’s recipe. The combination totally works.

If you intend to try this in your kitchen, don’t skip the fresh coriander because it freshly enhances the taste of the final dish. Also, according o Meher, the end result has to look green so use fresh green chilli instead of chilli powder.

Enjoy with any type of bread.

Another recipe for keeps.


500 Grams kantola

2 Eggs

1 Large onion

2 Tomato

10-15 Fresh curry leaves

Small bunch fresh coriander

2-3 Green chilli or 1 – 2 teaspoons paste of ginger and green chilli

1 Teaspoon turmeric powder

1 Tablespoon coriander powder

1 Tablespoon cumin powder

1 Teaspoon whole cumin

1 Tablespoon oil

Salt to taste


  1. Wash and dry the kantola. You can either leave them in a colander for the water to drain or dry them on a kitchen towel.
  2. Top and tail the vegetable and slice it along its length.
  3. Peel, wash and slice the onion.
  4. Wash and slice the tomato.
  5. Wash and finely chop the green chilli, if using.
  6. Chop, wash and dry the coriander. Use its stalk if tender.
  7. Heat the oil in a frying pan.
  8. When hot, lower the heat and add the cumin seeds followed by the curry leaves.
  9. Next, add the onion and salt to taste.
  10. Stir, cover and cook for 5 minutes.
  11. Uncover and add the tomato.
  12. Again, cover and cook for 3 to 4 minutes.
  13. Uncover and add the kantola, turmeric powder, coriander powder, cumin powder and either chopped chilli or paste of chilli and ginger.
  14. Add more salt if necessary.
  15. Mix thoroughly, cover and cook for 20 minutes.
  16. Once the time is up, take the lid off and check for doneness.
  17. If you feel that the kantola is cooked, add the chopped coriander and mix well.
  18. Now, break the eggs over the vegetables, cover and cook for 5 minutes.
  19. Take the pan off the heat and let it sit for 5 more minutes so that the eggs cook some more in the steam.
  20. Enjoy hot.

Warm Garlicky Pasta Salad of Sprouted Lima Beans & Vegetables

Warm Garlicky Pasta Salad of Sprouted Lima Beans & Vegetables

  • Servings: 1
  • Difficulty: easy
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Warm Garlicky Pasta Salad of Sprouted Pulse & Vegetables






This one’s for all garlic lovers out there.

a pasta salad which can be enjoyed warm or at room temperature

I had some sprouted lima beans waiting patiently in the kitchen windowsill and each time I peeked into them, I felt as if they were telling me to get creative with them.

So I made up this dish in which I have combined the sprouted beans with wholewheat penne, vegetables and plenty of garlic. I wanted a very garlicky pasta and so experimented by adding loads of grated garlic towards the end to get the maximum flavour.

If you intend to try it, you can use the following recipe as a template and substitute the sprouted lima beans with sprouted (or even plain cooked) legume of your choice and ditto for vegetables.


1/4 Cup sprouted lima beans

80 Grams uncooked pasta

1 Large head of garlic

100 Grams brocolli

1 Pepper (colour of your choice)

10-12 Cherry tomato

2 Medium sized onion

2-3 Bird’s eye chilli

Juice of 2 limes or lemon

2 Tablespoons Worcestershire sauce

1-2 Tablespoons olive oil

1 Tablespoon crumbled feta cheese

4-5 Whole walnut

Salt to taste


  1. Steam the lima beans for 8 minutes. They should be tender yet retain a bite.
  2. Boil the pasta according to instructions on the packet. Drain and set aside.
  3. Peel and finely grate the garlic.
  4. Throw in the beans, pasta and garlic in an airtight container, toss well and keep aside. You can do this ahead of time.
  5. Wash and cut the broccoli in medium size pieces.
  6. Wash, de-core, de-seed and chop the pepper in medium size pieces.
  7. Wash the cherry tomato.
  8. Peel, wash and quarter the onion.
  9. Wash the chilli.
  10. In a large bowl, add the chopped vegetables, chilli, Worcestershire sauce, lemon/lime juice, olive oil and salt to taste.
  11. Mix well, cover and keep aside.
  12. Crack the walnuts and lightly toast them.
  13. Crumble the feta.
  14. When you are ready to prepare the salad, heat a frying pan and when hot, add the vegetables along with the marinade.
  15. Cover and cook for 8 to 10 minutes.
  16. Uncover and add the toasted walnuts, boiled pasta, steamed lima beans and garlic.
  17. Cover and cook for a couple of minutes till heated through.
  18. Take off the heat and let it sit for about 10 minutes. This will allow the pasta to absorb any excess juices.
  19. Transfer to a serving bowl or plate and add the crumbled feta.

Kantola/Spiny Gourd/Teasle Gourd

Kantola/Spiny Gourd/Teasle Gourd

  • Servings: 1-2
  • Difficulty: easy
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Kantola Nu Shaak






Kantola is a small, oval-shaped vegetable very similar to karela (bitter gourd).  Spiky on the outside and seedy on the inside,  it is considered a delicacy in certain parts of India where it is available only during the monsoon season.

In the UK and other parts of the world where Indian grocery shops abound, this vegetable can be found in the frozen aisle.

a real (albeit, rare) treat

Kantola is very low in calories (17 calories per 100 grams) and has numerous health benefits including dietary fibre, antioxidants, minerals and vitamins.

KantolaThe way my mum makes kantola is super yummy; the following is recreated from my memory and it is very close to how she makes it.

Enjoy with some roti and salad for a simple and delicious meal.


500 Grams kantola

1-2 Tablespoons coriander powder

1-2 Teaspoons cumin powder

1-2 Teaspoons chilli powder

1-2 Teaspoons Turmeric powder

1 Teaspoon asafoetida

1-2 Tablespoons oil

Salt to taste


  1. Wash the kantola and either leave them in a colander for about half hour or dry them on a kitchen towel.
  2. Top, tail and halve them and finely slice them along their length.
  3. In a small bowl, mix the salt, coriander, cumin, chilli and turmeric powders.
  4. Heat the oil in a pan with tight fitting lid.
  5. Once the oil is hot, reduce heat and add the asafoetida followed by the spice powders.
  6. Stir for about 10 to 15 seconds and add the sliced kantola.
  7. Mix well so that the kantola is thoroughly coated with the spice mix.
  8. Cover and cook for about 25 minutes.
  9. Uncover and check for doneness. Also check for taste and add more of the coriander and/or cumin powder if you feel the need.
  10. Cover and cook for further 5-7 minutes.
  11. Take the pan off the stove and let the cooked vegetable be for a few minutes before serving.

Sweet Potato Wedges, The Stove Top Way

Sweet Potato Wedges, The Stove Top Way

  • Servings: 1
  • Difficulty: easy
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Sweet Potato Wedges, The Stove Top Way






Say hello to one of my most successful, dead simple and guilt-free indulgences which never fails to impress, can be enjoyed as a one pot meal if you are looking for comfort food or can be served to a crowd along with drinks and other snacks.

Sweet potato is a nutrition dense vegetable rich in complex carbohydrates with high fibre content and a whole host of other health benefits.

This recipe is nothing more than sweet potato, a bit of olive oil and seasoning of your choice, all cooked on a stove for a yummy potato wedge experience.

crispy on the outside and meltingly soft inside

A note on the seasoning. In the photograph above, I have used Schwartz Garlic Pepper. Variations I have tried in the past include freshly grounded black peppercorns and paprika. Both work equally well. You can even skip the seasoning if you fancy plain salted.


250 Grams sweet potato

1 Tablespoon olive oil

1-2 Teaspoons seasoning of your choice

Salt to taste


  1. Wash and cut the sweet potato into wedges. Make sure that they are all the same size so that they cook evenly. I prefer mine with the skin on but you can peel them if you wish.
  2. Combine the wedges with olive oil, seasoning and salt to taste. You can do this ahead of time if you prefer.
  3. Heat a frying pan on the highest temperature.
  4. Once the pan is hot, add the wedges along with all of the marinade (oil, salt and seasoning).
  5. Stir around for about 2 to 3 minutes.
  6. Next, lower the heat to minimum, cover and cook the sweet potato for about 10 to 15 minutes.
  7. Uncover and check for doneness.
  8. Cook the wedges for 10 more minutes without the lid.
  9. Enjoy hot or at room temperature with some ketchup or hot sauce.