Well…Friends today I am going to explain how a marvelous vegetarian dish was recently made at my state of the art Italian err German kitchen…The Brinjal dish which was made with exquisite care and fineness will surely make any vegetarian go green with happiness for a change…It might look similar to
Baingan ka Barthavu and yet taste different.. For my English speaking readers from Europe, Asia-Pacific and Americas…
Baingan ka Barthavu is a famous Indian dish roughly translated as ‘The Husband of the Baingan’…Legend as is the name comes during a swayamvar ceremony in 1632 BC a lady from Lucknow called Baingan Sawant told the audience who had to come to attend the show that she would marry a Brinjal rather than the idiots who had come to attend the contest…The news spread like wildfire was a popular tweet those days and it became a part of folklore to make fun of men who were voted out of swayamvar contest those days…
In streets of Lucknow, ladies used to pass snide comments…
“Look there goes a wannabe Baingan ka Barthavu” …hihihi…
The dish I am going to explain has been christened as “Exotica Hamburg la Eggplant dé Soufflé mit Potato gratin” or in other words Brinjal curry.
Brinjal is one veggie like Capsicum which has different names in different parts of the world…Some call it eggplant though scientist have proved that the brinjal is pure vegetarian and has no egg yolk in it…and other like my dad might call it
Solanum melongena after all the biologist in him never gives away… Infact given a chance he would go to the
palayam market and teach all the vegetable vendors out there that its not
pavakka or
padavalanga, but rather
Momordica charantia and
Trichosanthes cucumerina ……. Its only due to the blessings of
Velankanni mathaavu that he has not attempted to do the same so far…And it is no solace that the merchants in palayam market are fine exponents of malayalam literature which when spoken with a good tenor and passion can be lethal…Infact the Martyrs column nearby was built in honour of people who tried bargaining with fish sellers inside the market several decades ago.
The Brinjal or rather the eggplants which I get here are much bigger than the ones we get in India...
What appeals me most about brinjal is its super-utility ….It can be fried…it can be baked...it can be smashed…it can be made as a curry…it can be used for juggling….
Btw an interesting info for readers which I got in wiki….
“On consuming 9 kilos of brinjal you take as much nicotine in your body as in one cigarette…”
Quite interesting info isn’t… I have been trying very hard to spread this news to unsuspecting people…;-P
I like making Brinjal curry mainly coz it’s easy to cut into small pieces and don’t require any peeling…Secondly Brinjal curry goes well with rice and curd and is a dish to prepare when I am too lazy to prepare something non-vegetarian…I have decided to make a movie sometime in the future considering the deep respect I have for it….tentatively titled.. “There’s something about Brinjal”
Readers would be informed shortly about the release date of the movie as negotiations are on going with the actors…The lead actors are apparently having a busy calendar and I have myself pitched into the negotiation table…Let us hope for the best!!
Anyways…;-D
I followed the
recipe as told by the most famous chef in youtube…Though I did my own additions like adding potatoes and adding garam masala to make it a tad spicier…The curry turned out really good and it’s rare that for a veg dish we are left wanting for more…this was an exception…
Aaah...before ending the post I couldn’t resist sharing the pic of a fish curry made recently…it turned out nice and I missed some kappa and kallu to go with it! :-(
