Three simple ‘Golden Mile’ recipes

Published on February 14, 2013

Recipes: Jack Thorpe
Photos: Laura Harvey

The three recipes below are inspired by our visit to Leicester’s Belgrave Road, also known as The Golden Mile. Read our feature on Belgrave Road here.


Tindura & potato curry (pictured left)

Tindura is an incredible ingredient for a curry – and one you’ll want to use time and time again. It’s like a mini cucumber, but firmer and crunchier.

Serves 2

* 200g tindura
* 400g potatoes (small, firm ones like Anya work best)
* 1 large onion, chopped
* 2 tbsp ginger and garlic, blended into a paste
* 2 tsp turmeric
* 1 tsp mustard seeds
* 1 tsp black cumin seeds
* 1 green chilli
* A squirt of tomato purée
* Handful of coriander leaves

1Trim the ends off the tindura and cut lengthways. Quarter potatoes lengthways.

2 In a pan with a lid, heat enough vegetable oil to almost cover in the base over a medium to high heat. Add the mustard and black cumin seeds for a minute or so, until they are sizzling, spitting and starting to give off an aromatic smell.

3 Add your onion, finely chopped, and cook until soft and translucent. Add the potatoes and turmeric and cover for five minutes, stirring to prevent any sticking, but try not to let the potato break up.

4 Add the garlic and ginger paste and chilli (chopped and deseeded), and stir through. Add the tindura and stir gently to coat. Turn the heat down and cook, covered, until the potato is no longer raw. If the potato is taking longer to cook, add a splash of water – this will not detract from the flavour at all.

5 Add a small dollop of tomato purée, and salt to taste. Give it all another stir and cook, lid off, for five more minutes before serving, garnished with chopped coriander.


Aubergine curry

Forget the massive aubergines you use in moussaka and try the smaller variety. There are small thin ones and small round ones. Take your  pick, both are good – and don’t require any of the soaking or salting many people claim is necessary.

Serves 2

* A big handful of small aubergines
* 1 large onion, halved and sliced
* 3 medium tomatoes
* 2 tbsp garlic and ginger paste
* 1 tsp desiccated coconut
* 2 tsp cumin seeds
* 2 tsp coriander seeds
* 1 tsp turmeric
* 1 dried red chilli
* 1 black cardamom pod
* 2 cloves
* Handful of coriander leaves

1 Trim the ends off the aubergines and cut lengthways into quarters (halves if using thin ones). Cut tomatoes into quarters, remove and discard seeds; roughly chop. Put coconut, cumin, coriander seeds, chilli, cardamom and cloves into spice grinder (or use pestle and mortar) and grind to fine powder.

2 In a frying pan over a medium-high heat, add a couple of tablespoons of vegetable oil and, when hot, add a pinch of cumin seeds. Fry for one minute, then add onion. Fry gently until soft and translucent, then add garlic and ginger paste, stirring for one minute.

3 Add tomatoes and two teaspoons of the spice mixture (the rest will keep in an airtight container for a couple of weeks) and turmeric and stir through.

4 After five minutes, or when tomatoes have broken down a little, add aubergines, stirring to coat, and cook on a medium heat, stirring every now and then, for 15-20 minutes. Stir in coriander and serve.


Fried bhindi

Bhindi, or okra, or lady’s fingers, if you will, has an ill-deserved reputation for being slimy and sticky. This super-simple recipe dismisses that reputation as sheer nonsense.

Serves 2 (good as a side dish)

* 250g bhindi
* 1 small onion
* 1 tomato
* 1 tsp cumin seeds
* 2 dried red chillies
* 1/2 tsp turmeric
* Small handful of coriander leaves

1 Remove stalk end of bhindi and chop into 1cm pieces. Thinly slice onion. Heat a tablespoon of oil over medium-high heat, add onion and fry until soft.

2 Add all the other ingredients (leave chillies whole – you can remove them before serving) with a pinch of salt, stir briefly, then cover, on a low heat, gently stirring a few times, but don’t overdo it – you don’t want the bhindi to break up. You’ll notice the bhindi producing a sticky, stringy liquid – once this has gone, the bhindi is cooked. It should take 10-15 minutes.

3 Once the stickiness has gone, add a few coriander leaves and serve.


With all three recipes here, don’t be afraid to mix up any of the ingredients to suit your taste. Serve with plain boiled rice or chapattis.

The author:

Matt lives in Melton Mowbray, Leicestershire. He is passionate about the independent food & drink sector and founded Great Food Club in 2010 after being inspired by local producers near his home town.