3. Coarsely mash the eggplant and keep aside. Stir well and cook for 3-5 minutes or till it reduces a little, stirring often to prevent the spice mix from sticking to the bottom of the pan. 10. Add ...

5. Using a spoon, separate the meat of the eggplant from the skin and mash it in a bowl. Using half of the skin, thinly dice it and mix it into the mashed eggplant for added flavour. 6.

8. Pour in the tamarind pulp and mix it well. Allow the mixture to simmer for a few minutes. 9. Add the mashed eggplant to the pan and mix it with the tamarind-spice mixture. Stir well to combine all ...

Pohela Boishakh is the Bengali New Year, which is marked with traditional dishes. An important part of the Bengali calendar, ...