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18 December 2012,01:31 by
J.Sujatha

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NAAN BREAD WITH CURRIED VEGETABLE KEBABS

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • To make the spiced yogurt baste, mix together the yogurt, mint, cumin, coriander, chili powder, turmeric and ginger.
  • Season with salt and pepper. Cover and chill.
  • Boil the potatoes until just tender. Meanwhile, chop the aubergine (eggplant) into chunks and sprinkle them liberally with salt.
  • Leave for 10-1 5 minutes to extract the bitter juices. Rinse and drain them well. Drain the potatoes.
  • Thread the vegetables on to the skewers, alternating the different types.
  • Place them in a shallow dish and brush with the yogurt baste, coating them evenly. Cover and chill until ready to cook.
  • Wrap the naan bread in foil and place towards one side of the barbecue to warm through.
  • Cook the kebabs over the barbecue. Basting with any remaining spiced yogurt, until they just begin to char slightly.
  • Serve with the warmed Indian bread, garnished with sprigs of fresh mint.

INGREDIENTS

  • 4 metal or wooden skewers 

Yogurt Baste

  • 150 ml natural yogurt
  • 1 tablespoon chopped fresh mint (or 1 teaspoon dried)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon chili powder
  • Pinch of turmeric
  • Pinch of ground ginger
  • Salt and pepper

Kebabs

  • 8 small new potatoes
  • 1 small aubergine (eggplant) 
  • 1 courgette (zucchini), cut into chunks 
  • 8 chestnut (crimini) or closed-cup mushrooms 
  • 8 small tomatoes 
  • Naan bread to serve
  • Sprigs of fresh mint to garnish

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