I can't think beyond eggplant!
Kala namak, aka black salt, is every bit as stinky as cooked eggs, and weirdly tastey
I have to soak some mung beans, then blend them, then cook them with some black salt and see how it goes.That's the recipe for Just Egg copies--and I have a bag of mung beans that didn't want to sprout and I don't like them cooked
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