Adjwain seeds are native to the Middle East & India and marry well with carbohydrates and vegetables. The seeds are usually dry roasted, or cooked in oil or ghee before being eaten.
The taste is similar to THYME (due to the presence of thymol), with hints of peppery CARAWAY. They pack a flavourful punch and should be added with discretion!
Here is a recipe fro eggplant chutney:
1 large aubergine
1 tbsp chopped onion
2 garlic cloves- made into paste with ginger
1/2 piece of ginger- made into paste with garlic
1/4 tsp adjwain
1/4 tsp cayenne
1 tbsp oil
salt to taste
- Turn oven in to broil, position wrack to upper middle of oven.
- Wash and dry aubergine
- Cut aubergine in half lengthwise, place skin side up on a baking sheet lined with foil or parchment
- Roast aubergine for about 30 minutes, until the skin blisters and the inside is soft. Prick the skin with a knife, there should be no resistance
- Remove from oven, cool.
- Peel off the skin, and finely chop the flesh
- Heat the oil on medium-high heat; add adjwain seeds, fry for about 10 seconds
- Add the onion, garlic-ginger paste and sauce until onions are translucent
- Add cayenne and stir
- Saute on low heat for 5 minutes
- Serve warm