Dal Makhni and Baigan

After having a consultation with the Chef as you know him, Mr. Smoke, the plan was to make amritsari chole and fried baigan, however when I was opening the pantry and saw the lentils, I did a quick calculation in my head and decided to switch over to dal makhni.  I took the pics really REALLY fast and didn't realize the quality came out so bad *sigh*

A bad quality picture of Dal Makhni 

As for the baigan, I was in an artistic mood, so I did some research into different eggplant recipes, albeit desi, and found this recipe for what is called Vankaya Gasagasala Kura. I will assure you that I have never heard of this dish before, so this is an excerpt from the recipe I followed:

An exotic Andhra-style rich celebration dish with smooth, warm and rich flavors. No onions or tomatoes go into its making, the main player being poppy seeds which lend the dish its body and a subtle sweet flavor. As you bite into the eggplant, you can savor layers of roasted sweet, tangy and savory flavors. A memorable vegetarian delight that will completely floor you.

Another bad quality picture, this time of the...baigan

Have you ever noticed how pictures of Indian food always seem to have that layer of oil floating away on the surface of every dish? I don't really know why that's supposed to be appealing.

Oh, and I'm making some roti-naan (it's really naan made on the stove top) and jeera rice (with a hint of rosemary) to serve with. :D