Abhanga :: the supper is ready

spiced Indian eggplant
crisp chickpeas, delicious
mangoes are nutritious
chai, just perfect

This evening I cooked garlic Indian eggplant for supper. It was delish, I didn’t have time to take a photo. The recipe is super easy: Slice a few Indian or Chinese eggplants into rings, roast in the oven with a little bit of oil until golden. In a pot, saute garlic in olive oil, add the roasted eggplants, and spice up with salt, black pepper and turmeric, you can add a little bit of lemon juice too. It’s ready to eat with rice or bread. it’s so simple, nutritious and delicious. And very affordable too, this supper cost was less than 10 dollars for 2, me and hubby.

Tanka Tuesday this week is to write a poem using the Abhanga form that originated in India, Colleen describes it: We write Abhanga in any number of 4-line stanzas with 6-6-6-4 syllables each. L2 and L3 rhyme. The end rhyme scheme is abbc. It is customary to title your poetry.

I love Indian food, but I can’t eat most of their dishes because of the spice, so I created a few variations of it at home, like the spiced eggplant where I added garlic instead of spices.

Hope you enjoy the poem and the recipe 🙂

28 responses to “Abhanga :: the supper is ready”

    • Hi Gwen, I’m happy you loved it! I was worried the photo would be necessary to complete the poem, I can see from the comments that the words were enough to make you and others wanting to taste this dish.

      Like

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