Mum used to make the most awesome stir-fried noodles! Here is my version that is dedicated to her memory.
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| Begun Alu Bhaja |
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.
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| Lasunwali Masoor Dal |
This was one of Mum's favourite ways of preparing red lentils. It tastes great garnished with diced tomatoes, green chilies and lots of cilantro.
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| Mango Fish |
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.
