Baingan, Tamatar, Palak

I’ll cook with whatever’s in the kitchen and that’s usually when some of my best work happens – in the presence of restrictions.

The components:

• Baingan / Aubergine: Seasoned and fried on low heat.
• Potatoes: Cut into fine strips, boiled, topped with chili oil
• Tomatoes: Sliced, raw
• Onions: Fried, mildly
• Raw baby spinach and tomatoes: No seasoning
• Spinach: Blanched, squeezed, chopped, tossed with raw garlic, sesame oil and salt.
• Topping: Freshly crushed black peppercorns, salt, basil leaves, mint leaves and garlic, fried in olive oil.

Here’s a video of the plating.