Bawal putih/white pomfret meehoon soup.
1 tomato (sliced), ginger, garlic and lemongrass (sliced), lime leaves, stock (any type) and bawal putih. Simmer. Season with salt and pepper. Assemble meehoon and Chinese cabbage in a bowl. Pour the soup over. #CookWithNavaK

Green brinjal parathal/stir fried. To make: simmer about 13 small green brinjals to soften. Remove, cool down and sliced/cubed. Add in a bowl with 1 tsp plain chilli powder, 1 tsp turmeric powder, 1 tsp cumin seeds, 5 sliced shallots, 3 sprigs curry leaves and salt to taste. Gently mix together. Heat 2 tbsp of oil, add brinjal mixture, stir over high heat for a couple of minutes and off the heat. Combine in a little lime juice.
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Nava’s Zen, Plant Based Potato Sambal.
To make
For the sambal paste
6 red chillies
1 tomato
1/2 handful spring onion (only the white part)
**blend/pulse these ingredients with some water

Other ingredients
4 potatoes - boil till tender, cool down and slice
Palm sugar - per taste
6 shallots - slice
Some sliced spring onion
Oil and salt

Method
Heat enough oil.
Fry potatoes, remove and keep aside
Leave about 5 tbsp of oil in the same wok.
Add sambal paste and shallots.
Fry till aromatic and oil splits
Season with palm sugar and salt.
Note - pour some water for more gravy (optional).
Add potatoes, stir, off the heat and combine in some spring onion.
#CookWithNavaK #PlantBasedCuisine