Hirvya Kelyatil Jawla

Use the same weight; cut large ones into 2 cm pieces. Sweeter and firmer; cook 1–2 minutes longer.

Use the same weight, cut into chunks. Add 3–4 minutes later; milder and less sweet, and it flakes easily.

Use the same weight; they cook faster, so add 2 minutes later. More numerous and slightly sweeter.

Use equal volume or weight; slightly sweeter and less pungent, but otherwise an imperceptible swap.

Use 25% of the weight; imparts dry, fruity sourness, best stirred in right at the end of cooking.

Use 50% of the weight; delivers pleasant fruity tang but turns pale sauces considerably darker.

Use 120% of the weight; melt gently over low heat to avoid burning the milk solids, which will yield a softer, creamier richness rather than a nutty aroma.

Use 85% of the weight; holds high cooking temperatures without smoking, but the final dish will lack traditional dairy depth.

Use equal weight; heat to smoking point and cool slightly before cooking, bearing in mind it introduces an assertive, pungent edge.

Crush whole peppercorns roughly in a mortar or under a heavy skillet; use equal weight. Yields the exact same fiery heat and crunchy bite.

Use 70% of the weight. It disperses heat much more aggressively through sauces and can darken the dish, lacking the crunchy specks of coarse pepper.

Use equal weight directly; it is the identical ingredient under a different label.

Grate finely and use 130% to 140% of the weight to compensate for higher moisture; toast gently in a dry pan over low heat if a dry texture is needed.

Grate finely using a microplane and use equal weight. Offers a slightly oilier, toastier coconut profile.

Use the same weight; peel and cook until tender. Practically the same in curries.

Use the same weight; peel and boil first. Firmer texture, so allow extra cooking time.

Use the same weight; peel and parboil. Slightly sweeter and softer than raw banana.