Liangfen were formerly also used. The starch is boiled with water and the resulting sheets are then cut into thick strips. "Liangfen" is generally served cold. The "liangfen" strips are tossed with seasonings including soy sauce, vinegar, sesame paste, crushed garlic, julienned carrot, and chili oil. In Lanzhou it is often served stir fried. In Sichuan, a spicy dish called Chuanbei Liangfen is particularly popular (see photo above). Similar foods include the Korean "muk" made with chestnut starch and Japanese konnyaku jelly . "Jidou liangfen", a similar dish from the Yunnan province of southwest China, is made from chick peas rather
Eggplant salads and appetizers "wangyacha bharit"). In the South Indian state of Tamil Nadu, the Tamils prepare "kathrikai thayir kothsu", in which the eggplant is cooked, mashed and sautéed with mustard, red chili peppers, and sesame oil, after which yogurt is added to the mixture and dressed with cilantro coriander leaves. It is often eaten with an Indian flatbread (specifically roti or paratha), and is also served with rice, and/or raita (a yoghurt salad). Kashmiris prepare a spicy and tangy dish of eggplants called "choek wangun" with tamarind constituting an important part of the gravy. Aubergine mud (茄泥) is a Chinese recipe of steamed