"Brinjal? Are you kidding me??? I am allergic! Moreover it does not contain any nutrient value!!!! "
That's the most silliest excuse i had given to not eat Brinjal in any form.
Well, as a child I have not been fussy about food. It just had to be edible. With time the factor of the food's appreance started to be another factor i considered before serving it on my plate. But then, i am the younger one. I always wondered why my elder sibling was excused from eating veggies while i was not. Mom's pet dialogue used to be, " you better eat it, even if its gonna take you the whole day baby!". Can you imagine that? Phew! I always hoped to be the favored one as i was younger... }:)
Guess what, with brinjal!!!! I managed to excuse myself with an emotional out burst of ," Mom its the only vegetable i dont like. And I am allergic na?!!! Please pardon me on this one...PLeaseeeeeeeeee"..&.. It worked ;) I guess somewhere she got tired of my non-sense and gave up too.
Its not a dish i enjoyed. It must have been somewhere in Oct 2009 when i ate Baigan ka bartha cooked the smoked out way (sent to me by a friend as i was not well) and to my surprise.. I quiet relished it. Since then the taste just lingers on and i just do not seem to get over it.
Anyways, coming back to the topic of discussion.. Brinjal and the most famous dish or recalled dish .."Baigan ka bartha".
Opened the fridge & found 2 nice big brinjals. Decided to experiment and see if i can get the same taste that i once had. All i knew was that the brinjals have to be smoked and not boiled. So here's my experience...
Ingredients:
Smoke the brinjals out by directly placing it on the flame and wait untill the skin starts to turn black or seem to peel off. Once smoked, peel off the burnt skin and mash the brinjals. It should not contain lumps.
Add ginger garlic paste to the hot oil pan. Later add the onions and fry till golden brown. Add the chopped tomatoes and green chillis. Leave to cook for a while till the tomatoes are cooked. Now add the mashed brinjals.Leave to cook for a while before adding in the spices. Now add the salt, red chilli powder, turmeric, garam masala, and jeera powder. Add leave to cook.
Stir at regular intervals else might get burnt coz of the ginger garlic!
Baigan Ka bartha Taiyaar!!!!.. ;)
The taste i was longing for... somewhere i guess i'l have to work around it a lil more. Probably see what different spices do to it. But, what i liked the most today was my family's praise for the dish. Mom was impressed! and she had the raised eye brow with a smile on her face... the typical mom's " Not bad" expression... :P I am glad they loved what i cooked..although i am still yet to get better..We enjoyed our meal. :)
What amazed me while preparing this dish is the level of patience i had developed.Waiting for the brinjals to get smoked properly, tossing them time and again, making sure they are peeled off well, and also while mashing no lumps should be there. While the sight of seeing the natural brinjal's oil all over the bowl..was a delight!
A sense of happiness to do something unlike my usual self!
Ciao :)
That's the most silliest excuse i had given to not eat Brinjal in any form.
Well, as a child I have not been fussy about food. It just had to be edible. With time the factor of the food's appreance started to be another factor i considered before serving it on my plate. But then, i am the younger one. I always wondered why my elder sibling was excused from eating veggies while i was not. Mom's pet dialogue used to be, " you better eat it, even if its gonna take you the whole day baby!". Can you imagine that? Phew! I always hoped to be the favored one as i was younger... }:)
Guess what, with brinjal!!!! I managed to excuse myself with an emotional out burst of ," Mom its the only vegetable i dont like. And I am allergic na?!!! Please pardon me on this one...PLeaseeeeeeeeee"..&.. It worked ;) I guess somewhere she got tired of my non-sense and gave up too.
Its not a dish i enjoyed. It must have been somewhere in Oct 2009 when i ate Baigan ka bartha cooked the smoked out way (sent to me by a friend as i was not well) and to my surprise.. I quiet relished it. Since then the taste just lingers on and i just do not seem to get over it.
Anyways, coming back to the topic of discussion.. Brinjal and the most famous dish or recalled dish .."Baigan ka bartha".
Opened the fridge & found 2 nice big brinjals. Decided to experiment and see if i can get the same taste that i once had. All i knew was that the brinjals have to be smoked and not boiled. So here's my experience...
Ingredients:
- Brinjals - 2
- Onions - 1 (finely sliced)
- Tomato - 1 (chopped)
- Gree chillis - 2 (cut into halves)
- Ginger garlic paste- 1 tsp
- Jeera powder - 1/2 tsp
- Turmeric powder - 1/4 tsp (just a pinch)
- Red chilli powder - 1/2 tsp
- Garam Masala - 1 tsp
- Salt (to taste)
- Oil - 3 tsp
Smoke the brinjals out by directly placing it on the flame and wait untill the skin starts to turn black or seem to peel off. Once smoked, peel off the burnt skin and mash the brinjals. It should not contain lumps.
Add ginger garlic paste to the hot oil pan. Later add the onions and fry till golden brown. Add the chopped tomatoes and green chillis. Leave to cook for a while till the tomatoes are cooked. Now add the mashed brinjals.Leave to cook for a while before adding in the spices. Now add the salt, red chilli powder, turmeric, garam masala, and jeera powder. Add leave to cook.
Stir at regular intervals else might get burnt coz of the ginger garlic!
Baigan Ka bartha Taiyaar!!!!.. ;)
The taste i was longing for... somewhere i guess i'l have to work around it a lil more. Probably see what different spices do to it. But, what i liked the most today was my family's praise for the dish. Mom was impressed! and she had the raised eye brow with a smile on her face... the typical mom's " Not bad" expression... :P I am glad they loved what i cooked..although i am still yet to get better..We enjoyed our meal. :)
What amazed me while preparing this dish is the level of patience i had developed.Waiting for the brinjals to get smoked properly, tossing them time and again, making sure they are peeled off well, and also while mashing no lumps should be there. While the sight of seeing the natural brinjal's oil all over the bowl..was a delight!
A sense of happiness to do something unlike my usual self!
Ciao :)
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