Balochistan's Home-cooked Culinary Heritage

Step 1: Mix 1½  kg aubergine and 2 tbsp salt with sliced eggplant.
Step 2: Slit green chillies also fried with the eggplant till soft.
Step 3: Slice 2 onions and pound 3 large cloves of garlic.
Step 4: Add 2 inches of ginger and 1 green chilli by hand.

Step 5: Heat the oil and fry onions till brown.
Step 6: ¾ tsp turmeric and ½ tsp red chilli powder are added.
Step 7: Fry and add the pre-fried eggplant.
Step 8: Add liquidised dried cheese (qurut) and cook for a few minutes.

Step 9: Remove from fire and serve, top with cilantro if preferred

Step 1: Slice 1 onion.
Step 2: Pound 2 cloves of garlic,1 inch of ginger, 1 green chilli, and ½ tsp turmeric and chilli powder.
Step 3: Add the onions and pounded ingredients to heated oil in a pan and fry until soft.

Step 4: Prepared liquid qurut is then added to the mixture and cooked for a minute. A little water can be added to thin the mixture.
Step 5: 3-4 chapatis are made and torn up into small pieces and put in a wide dish.
Step 6: The qurut mixture is then thoroughly mixed with the pieces of chapati and served warm.

Step 1: Slice 1 onion.
Step 2: Heat ½ a cup of oil.
Step 3: Pre-cook 250g of green mung beans.
Step 4: Add heaped 2 tsp salt, then add 4 large glasses of water to boil 1/2 kg rice.