And Another Brilliant #WFPB Supper at Packsun

It was a quiet affair, just Fr. David (St. Helena's) and myself with the owner of the restaurant (Khokon), plus one other Bangladeshi visitor who wanted to sample what we were having.

Muhammed (Khokon) Rahman

Cucumber Salad

Super simple, but effective:

• Cucumber, diced
• Cilantro
• Peppers
• Salt & Pepper
• Chilis
• Lemon juice

Okra in Lentil Sauce and Eggplant over GABA Brown Basmati Rice

Two dishes, first a lentil sauce:

Lentil Sauce with Okra

• Onions
• Garlic 
• Turmeric
• Chilis
• Lentils
• Okra(added last, so as not to overcook it)

 Along with this a Eggplant sauté (yes, oil-free - sautéed in water)

Eggplant Sautée with Peppers and Onions

• Eggplant
• Peppers
• Onion
• Garlic
• Cilantro

It all really ends up being incredibly simple once you have a sense for the condiments. 
You set up every vegetable dish with onions (some thinly sliced chilis if you want), and then add garlic when the onions get soft. As needed, you can add some water or vegetable broth, but some veggies will produce enough water by themselves when you cook them.
Besides knowing the right level of spiciness (the chilis), what matters is to know where the condiments add the most flavor and where they don't fit at all. Cilantro, turmeric etc. are strong flavors, so you need to know what you are doing.

To Khokon it all comes natural. He is the philosopher in the kitchen.