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.
The people of Bengal in India cook a vegetable curry using a mixture of 3, 5 or 7 different vegetables. The vegetables are of different colours, texture and taste. In this dish I have used white potatoes & radish which have a firm texture and bland taste, orange sweet potatoes and green peas that are sweet and melt in your mouth, and purple Japanese eggplant with the skin on that are soft. A squeeze of lime at the end of cooking gives it a tangy flavour that goes well with the rich creaminess of the coconut milk. All the vegetables are cut in cubes of similar size.