GOODBYE BRASIL...... YEAH FOR BELGIUM ⚽️⚽️ ⚽️ Though I am not really a football fan, we are more the F1 and Moto GP supporters, I love watching the World Cup. And Belgium actually has a great team.

Though I am super tired today, only had 3 hours of sleep before I had to get out of bed and open our bakery, it was such a fun evening. We are with a few Belgians here in Kampot Cambodia and out of the blue 26 Belgian tourists showed up in the bar we watched the game.

Pure madness, chaos and lots of fun. It was strange to hear my own language throughout the whole bar. After being an expat for four years these moments are very rare. For a split second, I thought we were sitting in a bar in Belgium.

WELL DONE RED DEVILS 😈 😈 😈

MANGO EGGPLANT CURRY WITH BLACK BEANS

INGREDIENTS (SERVES 2-3)

4 cups eggplant, chopped
2 cloves of garlic, minced
1 cup green beans, finely chopped
1 cup cooked black beans
Sea salt and pepper to taste
Fresh chives, chopped (garnish)

For the mango sauce

1 cup mango chunks
1 cup dairy free-yogurt (I used homemade cultured coconut yogurt)
1/2 tsp turmeric powder
1/2 tsp chili powder
1.5 cups water
1/4 cup chickpea flour (gram flour or besan)

Herb mix

1 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp fenugreek seeds
1/2 tsp crushed coriander seeds
1/4 -1/2 tsp asafoetida
1-2 freshly chopped green chilis, or to taste
Ginger garlic paste (blended ginger and garlic in a 1:1 ratio), to taste

DIRECTIONS

Heat cooking oil over medium heat, cook garlic for 1-2 minutes or until fragrant. Stir in the eggplant and green beans and cook covered for 10 minutes. Stir regularly. When ready transfer to a bowl.
Combine all mango sauce ingredients, except for the chickpea flour in a blender. Process until smooth. Then add the chickpea flour and mix by hand until there are no lumps left.
Add the herb mix, except fresh chili, asafoetida, and ginger garlic paste, to the cooking pot. Fry until fragrant. the mustard seeds should start to pop. The stir in fresh chillis, asafoetida, and garlic ginger paste. Cook for 1 to 2 minutes.
Add the mango sauce, black beans, and eggplant-green bean mixture. Season with salt and pepper to taste. Cooked uncovered for 15 minutes. Add a little water if needed.
Divide over bowl and top with fresh chives.