Food for Life !

Spicy & Tangy “Bagara Baingan” from the Rice Bowl of India-Andhra Pradesh

Feeling

Blue!

Pep up yourself with brinjal Treat......

Everything that exists in this universe has a purpose to fulfill. As they say “Beauty lies in the eye of the beholder”

In simple terms what has been perceived beautiful need not be perceived as such from the other person point of view. Unfortunately in India, we are often taught or rather instilled with some prescribed set of good things as opposed to bad things and you are expected to follow the same common league. However, I always tend to get attracted towards the less fortunate league or rather to things which have not been in use by the common crowd. You must be wondering why am I giving all this gyan?

For some unknown reasons you would come across very few households in India who would like the idea of proliferating the use of “Brinjal” for daily dietary requirements. I have never heard of anybody talking about the nutritional benefits of incorporating brinjal in your daily food habits.

Most of our elderly people believes that Brinjal doesn’t have any nutritional value and like it’s Indian name (baingan)..It is a vegetable without any benefits ( बे+गुण )….However I tend to detest. This vegetable is quite diverse and more versatile, both in the garden and in the kitchen, than you might think. It has been around for many centuries, used in cuisine of many countries. Harvesting at the correct time, and preparing properly, ensures the best flavor.

Eggplant is thought to have originally come from India, with records of it cultivated in China in 500 B.C. It was eaten in Asia and the Middle East for centuries, with the Arabs and Persians taking it to Africa in the Middle Ages. Eggplant reached Italy in the 14th century, but it was not eaten much in Europe until at least the 1700’s. Grown in Europe for its purple, star-shaped flowers and colorful fruits, Europeans didn’t eat it for several reasons. In addition to the bitter fruit being unappealing, they considered them dangerous.

Today you’ll find eggplant used in cuisines of the world including Greek moussaka, Middle Eastern baba ganoush, Italian eggplant parmigiana, French ratatouille, and Asian stir-fries and curries. In addition to vegetable gardens, they make colorful additions to ornamental borders with their diversity of fruits. They come in a range of sizes from small to large; a range of shapes from pea-like to egg-shaped to long and slender; and a range of colors from the traditional royal purple to shades of rose, green, yellow, and white.

Health Benefits of Brinjal

1. Eating brinjals roasted on fire after putting some salt into it cures excessive phlegm and wind humor of the body.

2. Soup made up of brinjal and tomato increases the appetite and helps in digestion.

3. Eating soft brinjal after baking it on fire and with raw sugar on empty stomach in the morning, cures the enlarged spleem due to malaria.

4. Taking soft and baked brinjal with honey in the evening helps in having a sound sleep. Using it for some days cures insomnia.

5. The use of brinjal destroys the stones in its initial stage.

6. If brinjal is taken in its mashed form or as soup with asafoetida and garlic, it cures flatulation.

Some Important Facts about Brinjal

Brinjal is not beneficial for person having excessive bile humor and one who has acidity problem. Pregnant woman should avoid its use. In Traditional Chinese Medicine, all parts of the plant can be used to stop intestinal bleeding. The fruit of the plant is used as an antidote in cases of mushroom poisoning.

Now when we know that it is an excellent vegetable with lots of important vital nutrients, it is indispensable for me to share an interesting recipe of “Bagara Baingan”

It is a delectable dish made with small brinjals in a medley of peanuts, sesame seeds, tamarind and Indian spices.

At the outset, I do not claim that this is an authentic “Bagara Baingan” recipe. But sometimes, one must deviate from the norm and suit one’s own palate and that of one’s weirdest mood. This recipe has an interesting anecdote attached. I happened to cook it without even trying it once before. This dish was the result of some small colorful brinjals occupying my fridge without any other competitor. It was the only available vegetable for me to cook for the day :) I heard about this recipe before but never tried until I succumb again to my usual basic instinct of cooking unknown variety of dishes. But I wouldn’t be me and you wouldn’t be hearing this story if I followed time tested wisdom (there is a thought)

Ingredients

For the curry

· 500 gms small aubergines

· 1 tsp cumin seeds

· tsp turmeric powder

· 4 tbsp oil

· salt

Masala paste

· 2 medium sized onions, chopped

· 2 cloves garlic (optional), chopped

· 1 inch ginger, chopped

· 2 tbsp raw peanuts

· 2 tbsp white sesame seeds (til)

· 1 tsp poppy seeds (khus khus)

· 1 tsp coriander seeds

· 1 tsp cumin seeds

· 2 inch stick of cinnamon

· 2-3 cloves

· 1 bay leaf

· tsp peppercorns

· 1-2 black cardamom

· 1 lemon sized tamarind ball

· 3-4 green chillies, chopped

· 2 tbsp chopped coriander leaves, chopped

· 1-2 cups water

Method

1. Heat a tava and roast the dry spices– everything mentioned in the masala paste except for ginger, garlic, green chillies, coriander leaves and tamarind. Remember all the dry stuff has to be roasted….. no wet stuff :)

Dry Roasted powder

2. When the spices become a light brown-a lovely aroma of the roasted spices will fill your kitchen.

3. Once the spice mixture cools down then add this mixture with the rest of the ingredients ginger, garlic, green chillies, 1 tbsp coriander leaves and tamarind in a grinder.

4. Grind to a smooth paste with some water.

slit brinjals

5. Put slits across the aubergines and soak them in salted water for 15-20 minutes.

6. Drain after 15-20 minutes. In a pan heat 2 tbsp oil and add the aubergines and 1 tsp salt. saute over low fire for 8-10 minutes.

7. In another pan or in the same pan heat the remaining oil. Add cumin seeds and let them splutter.

8. Now add the masala paste and start to fry it.

9. Continue frying the masala paste

Masala Paste

10. This is how the masala paste looks after frying for 15 minutes.

11. Add the turmeric powder to the paste.

12. Mix the turmeric powder with the masala paste.

13. Fry the paste for about 20-25 minutes till the oil starts to float on the surface. And now add the cooked aubergines along with 1¼ cups water.