Aubergine Pickle

Use the same weight; neutral, so the dish will lack mustard heat unless you add mustard seeds.

Use the same weight; neutral and light, but no pungency.

Use the same weight; plain and neutral, best when mustard oil is omitted for a milder dish.

Use 70% of the weight; add with ground spices or sauce bases rather than hot oil tempering, where it scorches quickly and turns bitter.

Use equal weight for oil tempering. Delivers an earthy profile with an additional musky, smoky, and slightly bitter edge.

Use 60% of the weight for tempering; offers comparable warm aroma, but leans sweet and liquorice-like rather than savoury and earthy.

Use equal weight. Pop in hot fat until they crackle and turn greyish; yields an almost identical nutty, pungent finish.

Use equal weight. Fry over medium heat; delivers a milder, sweeter pop and turns bitter quickly if the oil is excessively hot.

Use 50% of the weight, crush or grind. Sharper heat and less maple-bitter; fry briefly in oil before adding.

Use the same weight, crush lightly. Similar bitter-seed note but more aniseed; reduce other sweet spices slightly.

Use 25–30% of the weight, crush. Much stronger thyme-like flavour; do not overdo.

Use the same weight for colour and low heat; add a small pinch of hot chilli powder if needed.

Use the same weight; similar colour, slightly more heat. Taste before adding more.

Use half the weight and make up with mild paprika; red chilli powder is usually hotter.

Use the same weight; halve or quarter and cook 2–3 minutes longer. They hold their shape better in the sauce.

Use the same weight; slice or cube to the recipe's size. Similar flesh, slightly firmer.

Use the same weight; cube and salt for 10 minutes if the recipe does. It absorbs oil a little more.

Use the same weight; sharper and clearer; reduce salt slightly.

Use 90% of the weight, diluted with 10% water; harsher, so taste.

Use the same weight; fresher sourness but no malt flavour; reduce salt.

Use the same weight. It is slightly coarser, so stir a little longer to dissolve; in baking, grind briefly if a fine texture matters.

Use the same weight, but dissolve it earlier as it is coarser. It adds a light caramel note and a little colour.

Use the same weight; crush or grate jaggery first. It darkens the dish and adds molasses flavour, so reduce other liquid slightly.

Use equal weight. Fry gently in oil or ghee with the ginger; incorporates smoothly into curries without visible minced bits.

Use 15% to 20% of the weight (about 1 g for every 5 to 6 g fresh cloves). Whisk into sauces; gives a savoury, toasted garlic flavour without raw pungency.

Use 1.5 times the weight, very finely minced. Sauté until golden; provides savoury allium sweetness, though it lacks garlic's pungent sulphur bite.

Use equal weight. Sauté in hot fat until the raw allium smell disappears; slightly wetter, but provides identical warmth and pungency.

Use 20% to 25% of the weight (1 g for every 4 to 5 g fresh). Stir into the gravy; adds peppery heat and warmth, though it misses the crisp, zesty kick of raw root.

Use the same weight; heat and flavour are very close.

Use 1.5 to 2 times the weight; deseed for less heat. Larger chillies are more watery.

Use 1.5 to 2 times the weight; chop finely and adjust heat by tasting.

Use 75% of the weight; stir in along with wet masala or tomato purée rather than frying in hot oil, as the fine powder burns instantly.

Use 50% of the weight for tempering in hot oil. Lacks the floral, sweet citrus flavour of coriander, introducing warm, pungent earthiness instead.

Use 50% of the weight in tempering; provides pleasant aromatic sweetness, though noticeably aniseedy rather than citrusy.

Use the same weight. Toast lightly before use; white seeds are milder and give a cleaner look.

Use the same weight. They are stronger and more bitter; toast briefly and use slightly less if the dish is delicate.

Use the same weight, crushed or chopped. It gives crunch but not the same nutty sesame aroma.