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

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

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 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.

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

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! – 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.”