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.
This is a very quick and easy vegan dish that is one of my favourites because of the eggplant and potato combination. It's versatile and goes well with rice or Indian bread of any kind. Great for lunch because it's so light, it's also perfect as a side dish as part of a more elaborate meal.
The crowning touch to these green beans is the freshly ground black pepper cooked along with the green beans and used as a garnish. The green beans need to be blanched (step 1) only if they are mature. The young and tender green beans cook up really easily as they simmer. Adding water is not necessary because the onions and tomatoes release enough moisture to cook the beans.
This dish is to die for! In Rangoon (Burma/Myanmar) this was made with whole Topshe maach (Mango Fish). I used filleted fish pieces which is not the same at all! Mum used to make it with Topshe maach, potatoes and wedges of green mangoes. I've used dried mango pieces here.