As dressings, to be drizzled or dotted on, eg. Beef entrees or mains. To impart a distinctive flavour to stews, ragouts, braised dishes, eg. for lamb shanks and braised beef dishes. As shortcuts in cooking dishes that require spicing up, such as yellow split peas, stir-fries. To give soups a distinctive flavour and serve as a garnish as well (used per portion to service during plating up): On buttermilk sambar, brown lentil, mulligatawny, oxtail or black-eyed bean soup – one tablespoon of EGGPLANT KASAUNDI and a sprig of fresh coriander. As accompaniment to entrees or mains.