This blog is dedicated to Mum, my greatest mentor. It is a compilation of simple recipes - Bengali, Indian, Burmese and Continental, among others. All of these recipes have been tested in my kitchen. Most use everyday ingredients found at your local market, but some use specialty ingredients available at Asian and/or Indian markets. Comments are welcome and members are invited to send in any recipes they would like to share.
I've used Japanese eggplant here, but any variety of eggplant will work as well. The lentils are first cooked until tender, the eggplant cooked separately and the two merged at the end and garnished with ghee, cilantro and green chilies. It's a wholesome side dish which can be accompanied, by chicken, meat, fish or egg curry and served with rice or chapatis.