Last five days I am all done with a heavy cold and extreme head aches. All of these sickness made me stay out of kitchen for these. I am speding time more on the bed than anywhere else at home. This morning when at last I thought of visiting the near by doctor, he gave me a shock. He prescribed with lots of medicine and talked about me having rhinocitis. The term reminded me of that Khaziranga National Forest rinos with a horn at the place of nose. Now, coming to the graver part, he suggested that if these problems do not get better by the next 5 days and with all these medications then it is presumably a case of sinusitis and in that case I need to a have a CT scan done. CT scan !!!! O dear Lord !!! I am an absolute claustrophobic, I can’t stay inside a lift for more than a few seconds and he was asking me to have a CT scan done, that means staying inside that whole for more than half-an hour. I was feeling worse with this news than with all of these running nose, blocked ears and head aches.
I had cooked up Baigan Bharta as a side dish for last night dinner. My brain going haywire with the news from the doctor this morning, it think it will look like a bharta and nothing less. So thought of writing this post.
The Big Fat Brinjal - ready to roast
Eggplant (Begun) : 1 big size
Onions (Peyaj): 3 large size, julienned
Tomato: 2 medium size, cut into squares
Green chilli (kacha Lanka): 4, cut into ringlets
Turmeric powder (Halud guro): ½ teaspoon
Coriander leaves(Dhaniya pata) chopped for garnishing
Salt to taste
Lemon juice (Pati lebur raus): 1 tablespoon, optional
- Prick the brinjal with a fork or knife.
- Roast the eggplant, so that it gets softened and the skin starts coming out of it.
- Take the skin out of the eggplant, mash and keep it aside
- Heat oil in a wok
- Toss in the onion. Sauté till softens
- Add the mashed eggplant to the onions along with tomatoes, turmeric powder, chili ringlets and salt.
- Cook till the eggplant dries, take care that it doesn’t get stick to the bottom of the wok.
- Take out of flame and garnish with coriander leaves and lemon juice.
Baigan bharta is best tasted with roti or parantha. Though I had to roast the eggplant on a gas oven, it tastes and smells best when roasted over a charcoal oven.
Catch me with more updates on this blog, till then
Happy Cooking and Happy Eating
As I have not used any electrical or electronic gadgets to cook this, my post is heading for the ‘Power’ less cooking event
hosted by Simple Indian Food
This is of great joy for me to send in my post to Devon Ave: Indian-Jewish Adventure! hosted by Joelen.
Baigan Bharta goes to fight the other Eat Healthy-Fight Diabetes entries hosted by Sangeeth.
Check for more updates on this blog, till then Happy Cooking and Happy Eating.