Two Kinds of Curry: Okra & Charred Eggplant
I was killing time in Whole Foods in the DC downtown before visiting my friend. By being surrounded by beautiful vegetables, although I didn't want to carry things to visit my friend's house, I couldn't help but buy something that I usually can't get at a local grocery store where often disappoints me. So I picked several vine-ripen tomatoes, about a pound of tender okra and two shining eggplants. After all I made myself to carry a heavy bag on the way to my friend's house and traveling back home, but I didn't regret it because I knew the vegetables would turn into delicious curries! With fresh okra, I made usual okra masala; with eggplants, I tried Baingan Bhurtha - charred eggplant cooked with onion, tomato and spices - again.
