A Kingly Indo-Burmese Spread, Huzzah!

A kingly Indo-Burmese spread!

A kingly spread! Huzzah!

Well, this happened last night:

A small dinner party gathering of five friends, including an eggplant sceptic – “It’s not easy to make a great tasting eggplant dish, let’s see how you do it.”

I had made the paneer from the previous night with whole milk and a little half and half and after a visit to the farmer’s market, I had serious plans for it.

Pictured here, from top to bottom, we have:

  • Basmati rice
  • Sweet potato and coconut daal
  • Palak Paneer (spinach and cheese)
  • Burmese Chicken Curry
  • Green Mango Raita
  • Dahi Baigana (eggplant with spiced yoghurt)


And here they are in their individual glory:

The Tempering...

The Tempering… cumin, fennel, fenugreek, white mustard seeds, curria leaves and a wonderfully deadly green chili (the vendor at the farmer’s market assured me it was killer).

I love eggplant.

I love eggplant. These are my friends, and I will roast them alive in olive oil and sea salt.

Chet-Tha-Hsi-Byan: Burmese Chicken Curry

Chet-Tha-Hsi-Byan: Burmese Chicken Curry – yum!! (Recipe from The Art of Asian Cooking – recipe coming up soon!)

The Green Goodness

The Green Goodness: palak (or saag) paneer made with puréed spinach, coconut milk instead of milk/cream and homemade paneer (made with whole milk and a bit of half-and-half I had in the fridge)

A lovely daal

A lovely daal made with split urad lentils, sweet potato, a dash of coconut milk and a baby’s fistful of shredded coconut for that “je ne sais quoi but I think it’s coconut” touch.

Good ol' Basmati rice

Nothing like good ol’ Basmati rice, cooked in a bit of salt, whole cloves and a whimsical spray of kalunji (nigella) seeds.

Dahi Baigana

Dahi Baigana – this is a childhood favourite of mine. Oven-roasted eggplant flash-cooked in paanch phutanaa*, curria leaves and yoghurt. Awesome.

Green Mango Raita

Green mango raita! – a cooling yoghurt dish with baby julienned green mango. The guy at the shop said: “but this mango is not ripe, why don’t you take those ripe ones?” “But I *want* it to be green,” I answered. He shrugged and gave me a look that said “Fine. Suit yourself.”

And at the night’s end, everyone, including the eggplant sceptic was in a happy food coma. 🙂

* paanch phutanaa

One thought on “A Kingly Indo-Burmese Spread, Huzzah!

  1. Pingback: My Chicken, My Myanmar | Little Ninja Chef

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