Curried Beef & Eggplant Dosa with Coriander Yoghurt, Cucumber & Purple Carrot

Prepare Pancake (Dosa) Batter & Ingredients:

Wash the fresh produce. Whisk together chickpea flour mix with 310mL water until smooth. Set aside to rest. Deseed and slice cucumber. Julienne (or grate) carrot. Pick coriander leaves (reserving some for garnish), discarding stems and finely chop. Peel and mince garlic. Peel and small dice ¾ of the onion (you will have left over). Dice eggplant and tomato into 1 cm pieces.

Cook Onion, Garlic & Eggplant:

Heat a pot over medium-high heat with olive oil (enough to cover base). Add garlic, onion and eggplant and cook till tender, around 5 minutes.

Add Beef & Curry Powder:

Add beef mince, tomatoes and curry paste to pot. Cook for 6-8 minutes, breaking up any lumps with a wooden spoon. Season with salt and pepper.

Cook Dosa (Pancakes):

While the mince cooks; Whisk batter to loosen. Heat a non-stick frypan over medium-high heat with 1 TBS oil. Add ½ cup batter to pan, tilting to cover the base. Cook for 2 minutes or until edges curl. Flip and cook for 1 minute until crisp. Transfer to a plate. Repeat with remaining batter, ½ cup at a time (it will make about 2 dosa per person).

Make Coriander Yoghurt:

In a small bowl, combine yoghurt and chopped coriander (if using, not everyone enjoys coriander). Season with salt and pepper to taste and mix well.

You Plate It:

Top each dosa (pancake) with curried beef mixture. Roll up to enclose. Serve with carrot, cucumber and coriander yoghurt. Garnish with reserved coriander and enjoy!