INTRO

1. Slice the egg plant as shown .
2.Roast the spices one by one in low flame and grind to a not-so-fine powder .
3. In a pan , heat a tablespoon of oil , add the sliced egg plant , salt and cook on medium low flame until 70 % done.
4.Add the spice powder at this stage and give it a good mix.
5. Let the egg plant cook for a few more minutes until it absorbs all the flavours of the spice powder.
6.Serve with roti or rice !

1. Chop the cauliflower florets into big chunks
2. Steam the florets until just done .
3. Once cooled , Use a food processor and blend the steamed florets to rice.
4. In a pan , heat a teaspoon of coconut oil. Once hot , add the ingredients mentioned ‘for seasoning’.
5. Roast until urid dhal is golden brown .
6. Mix the cauliflower rice , tadka and curd with salt.

Low carb curd rice is ready ! Serve with your favourite pickle /kimchi.

Chop the nuts

Dry roast them in a pan one by one.
Blitz the dates separately.

In a pan add a teaspoon of ghee , add the dates and powdered nuts once the ghee is warm.
Stir for 4 mins and switch off the flame.

Set the mixture in a tray and cut out bite sized bars once cooled.