|Mung Dal with Zucchini|
Friday, February 21, 2014
Mung dal is most often roasted before cooking, but it cooks and tastes very good without roasting. I try to add vegetables to any lentils I cook to increase my family's intake of vegetables.
|Phool Kopi Alu Posto|
|Khayun Thee Nga Chauk Chet in Burmese|
Begun Shutki in Bengali
Burmese stir-fried dishes begin with a base of onions, garlic and dried chili paste. I used oriental eggplant in this dish and to reduce the amount of oil that is absorbed in the frying process, I decided to toss the pieces of eggplant with oil & salt and bake it in the oven. This also freed me up to prepare the base while the eggplant was baking.
These fried anchovies are available in the Asian stores, preserved in soya bean oil. They're tossed into the pan when the eggplant is fully cooked and simmered for a few minutes more. They add a ton of flavor.