Shukto

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 equal weight. It handles high-heat cooking well, but lacks the signature pungent, nasal heat of mustard oil.

Use equal weight. Neutral in flavour, so your curry will lack the characteristic Bengali or North Indian pungent punch.

Use the same weight; same idea, but size and dryness vary. Fry or soak as the recipe says and check salt.

Use the same weight; denser and chewier, so soak 10 minutes longer and fry gently.

Use 80% of the weight; more spiced and salty, so reduce salt in the dish.

Use the same weight, cut to the same size. It is less sweet and holds shape better; add a pinch of sugar if the recipe relies on sweetness.

Use the same weight, peeled and cut to size; it is drier and starchier, so cook a little longer and add extra liquid if needed.

Use the same weight, cut into chunks; it is softer and sweeter, so add it later and cook briefly to avoid collapsing.

Use equal weight. Cut into large chunks; cooks down much faster (10-12 minutes) and softens into the sauce rather than staying starchy and firm.

Use 80% of the weight. Cube and add in the last 5-10 minutes of cooking; adds rich dairy protein instead of starchy bulk.

Use 45% dry weight. Soak overnight and boil until fully soft before stirring into the sauce to simmer for 10 minutes.

Use equal weight, cut into quarters lengthways. Simmer until tender; readily absorbs sambar broth, though it turns soft rather than fibrous.

Use 80% of the weight, cut into thick batons. Cook until just fork-tender; holds its shape well in curries and dals, though it tastes starchier.

Use the same weight; it is the same vegetable, usually a little milder. Scrape out the seeds and salt if needed.

Use the same weight; it gives no bitterness and more water, so salt and drain it briefly before cooking.

Use the same weight; it is soft and mild, so the dish loses the bitter note entirely.

Same vegetable under another name; use the same weight, peel and grate or slice. Salt a little less if very pungent.

Use the same weight; red radishes are smaller and sharper, so grate and squeeze out excess water.

Use the same weight; milder and less peppery, so cook 3-5 minutes longer until tender.

Use the same weight, choosing a firm underripe banana; reduce sugar and cooking time because it softens faster.

Use the same weight for savoury dishes; peel and boil or fry until tender. It is starchier and less sweet.

Use the same weight; peel and cook as for raw banana. Texture is similar but slightly softer.

Use the same weight; it is less starchy, so cook 2–3 minutes less and adjust salt.

Use the same weight; it is leaner and quicker-cooking, so add it later in the recipe.

Use the same weight; they are sweeter and softer, so reduce cooking time and adjust sugar.

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 equal weight; peel and grate very finely on a microplane or pound to a fine paste in a mortar.

Use equal weight; mince finely and crush with the flat of a knife before frying.

Use 20% of the weight; add directly with the dry spice powders, though it yields an earthier, less pungent profile.

Use half the weight, grind with a little water to a paste. Same flavour and aroma.

Use half the weight, grind with water to a paste. Same seed under another common name.

Use half the weight mixed with water to a paste. Milder and nuttier than raw ajwain.

Use a 2 cm piece (about 1 g) for every 1 to 2 bay leaves. Fry in whole-spice temperings; provides the cassia-like warmth typical of Indian tejpatta.

Use 0.5 g per leaf. Stir into the sauce during simmering; gives the same warm woodiness but darkens the colour slightly.

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.

Use equal weight; provides the standard rich dairy fat and body expected in creamy Indian bases.

Dilute 3 parts cream with 1 part water to match the weight; yields a richer, glossier gravy that resists curdling.

Whisk thoroughly and use equal weight; adds extra body and a mild pleasant acidity, best added off the heat.

Use 70% of the weight, added with the ground spices rather than tempered whole. You lose the whole-seed crackle but keep the five-spice aroma.

Use about 40% of the weight, with equal amounts of fennel seed and nigella seeds if you have them. It is not a true blend; the result is cumin-forward and less complex.

Use about 30% of the weight with cumin and mustard seed to approximate the blend. It adds sweetness but misses fenugreek's bitterness and nigella's onion note.