Gregory's Server@LifeTimeCooking fried is staple in Bengali cuisine. Thick slices, plain or thin slices in (besan) batter
I've never tried with tamarind soak or accent. (Though eggplant pieces in tamarind soured sambar are pretty great)
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@LifeTimeCooking eggplant is a favorite (vegetable) - but for sambar, I'd have to say vengaya (onion - these are the small shallot like pearl reddish onions) sambar for me. But then again it may have been the specific sambar podi and maker (aunt-in-law in Chennai) |
@SRDas I meant to add how eggplant sambar is my favourite sambar!