Smoked Aubergine with Sesame Raita & Papdi Gathya

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 1:1 by weight. Handles high-heat frying identically and introduces a very subtle, pleasant nuttiness.

Use 1:1 by weight. Yields a much richer, authentic aroma and a glossy, heavier mouthfeel.

Use 1:1 by weight. Heat until smoking, then cool slightly before cooking to temper its intensely pungent, sharp mustard kick.

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 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.

Fry 1 bay leaf for every 5 curry leaves in hot oil; imparts a warm, woodsy background note, but misses the citrus-sulphury punch entirely.

Add a small squeeze (about 5 ml per sprig of curry leaves) right before serving; provides sharp citrus top notes without the toasty, herbal aroma.

Use 10 to 15% of the weight (about 1/4 teaspoon per chilli); imparts dry pungent heat and reddens the dish without the grassy crunch.

Use 1 dried pod per fresh green chilli; snap in half and temper in hot oil for a deeper, toastier heat.

Use the same weight; the difference is only the order of the names.

Mix with an equal weight of ginger paste and use the same total weight.

For 20 g paste use about 10 g crushed garlic and 10 g grated ginger root with a splash of water. Add a little extra water if the dish looks dry.

Use 50% of the weight. Mimics turmeric's warm, earthy, rhizome background, but provides none of the golden-yellow colour.

Steep a tiny pinch (0.1 g per 2 g turmeric) in 2 tbsp warm water; use to match the rich golden hue. Contributes an aristocratic, honeyed floral flavour rather than earthy bitterness.

Grind deseeded dried pods to an equal weight of powder; gives identical vivid red colour and gentle warmth.

Use 25% of the weight mixed with sweet paprika for colour; straight red chilli powder is substantially hotter and will make the dish fiery.

Use one-third of the weight; the sauce will be less intensely red and notably sharper in heat.

Use the same weight, choosing the coriander element if available. If only basil is available, expect a sweeter, more aniseed flavour.

Use the same weight. Basil is sweeter and more aromatic in a different way; add near the end so it keeps its perfume.

Use 1.5 times the weight and reduce other liquid slightly; it is less fresh and more concentrated, so taste before adding more.

Use 50% of the weight mixed with equal parts ground coriander and a pinch of ground cinnamon, ground cloves, and ground green cardamom. Sprinkle near the end for a warming finish.

Use 75% of the weight. Simmer briefly in the gravy; imparts roasted warmth and complexity, though it adds a slight tang and earthy lentil undertone.

Use equal weight (1:1). Whisk with a tablespoon of cold water 10 minutes prior to adding to develop full pungent heat, or stir directly into curries for gentle warmth.

Grind to a fine powder in a spice grinder; use equal weight (1:1). Gives mild, tangy heat without overpowering the sauce.

Grind finely; use 75% of the weight. Noticeably more pungent, peppery, and bitter than yellow ground mustard.

Grind whole seeds finely in a spice grinder; use equal weight (1:1). Ensure it cooks through gently, as undercooked or burnt ground seeds become intensely bitter.

Crush dried leaves between your palms and add towards the end; use 50% of the weight. Gives the unmistakable maple-herb aroma without the sharp bitterness of the seeds.

Grind finely; use 50% of the weight. Adds an earthy, sharp bite, though it lacks the distinctive sweet-curry smell.

Use equal volume or weight; delivers almost identical sharp acidity with a faintly more aromatic, bitter-edged profile.

Use 25% of the weight (about 1 g amchoor for 4 g juice); provides clean fruity tartness without thinning the sauce.

Use 75% of the volume; gives direct sourness without any citrus floral fragrance.

Use the same weight; cook a little longer. Milder and less sweet when raw.

Use the same weight; sweeter and softer, so reduce cooking time slightly.

Use only the white parts, weight for weight, for raw or quick-cooked dishes; green parts are too grassy for long cooking.

Use equal weight; grate or shave finely so it dissolves rapidly, giving a warm, caramel-like sweetness and slightly darker sauce.

Dry-roast raw peanuts until spotted and fragrant; use the same weight.

Roast and rub off skins; use the same weight.

Use the same weight for a milder crunch; less earthy, so adjust salt.

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.

Use the same weight; taste first as it can be smokier and saltier. Add lime or amchoor if the dish needs more tang.

Use about half the weight, mixed with black salt and a pinch of ground cumin. It gives tang and saltiness but lacks the minty, asafoetida notes.

Use about half the weight and add lime juice to taste. It gives the salty, sulphurous edge but not the full tangy blend.

Use the same weight; use raw as a garnish, with no cooking.

Use the same weight; identical raw garnish use.

Use the same weight, chopped fine; it is stronger, so use 75% if used raw as a garnish.

Use the same weight; stir in 1 teaspoon toasted sesame seed per 100 g and a pinch of salt.

Use the same weight; stir in toasted sesame seed and salt as above.

Use about 5 g tahini per 100 g plain yoghurt; stir well, as it adds sesame flavour without seeds.

Use the same weight; thinner and saltier, crush lightly over the dish.

Use the same weight; crush lightly, softer and spongier.

Use the same weight, crushed; crisper but less rich.

Use the same weight of seeds only; no preparation needed. This is identical for garnish or fresh eating.

Use 20–25% of the weight, crush or soak; they give sourness but not fresh juicy garnish.

Use the same weight, halved; they add juiciness but less crunch and less sourness.