I feel sad to see good friends, colleagues suffering from what I call expectational paranoia. It is the name I have given to the depressing feeling we go through when we expect a certain kind of behavior /response/action from others and do not get it. Suppose you have done a favor towards X, and you are expecting a return favor or at least a Thank You note at your desk. But X instead surprises you by not only not returning your favor, but also by not even thanking you. This do happen – I admit, and we cannot help wondering why, but then we can control only our own actions. And at the same time it’s only fair that the other person also should have a choice over his actions, really. If he doesn’t feel the urge to thank me or to express his gratitude, he has all the right NOT to do so!
There is so much of good all around us, in the people who touch our lives in one way or the other, within ourselves, then why do we pain ourselves by dwelling on the things that hurt? Why not accept it as it is and move on?
Today I made Bharwan Baingan after a really long time. A dear old friend Sucharita had told me about this dish long back, and I used to make it regularly at that point of time. With time work pressure increased and also little S growing up speedily to take more and more of my time - eating had become an activity to be pulled off anyhow and move on to the next task in hand.
Now, little S is no longer as little – will be nine soon. I have also amended my work schedule so as to allow me a little more time at home, and once again Bharwan Baingan has re-surfaced on my dining table.
I usually prepare the filling on one day and make the dish the next day, so that it doesn’t seem too much effort. You can decide how it will suit you.
Bharwan Baingan – Brinjal stuffed with coconut and peanut filling
For the filling:
Peanuts: ½ cup
Oil: 1 tsp
Garlic: ½ tsp paste
Greenchillies: 2 pasted
Salt : ½ tsp
For the dish:
Baby Brinjals: 8-10
Oil: 1 tbsp
Step 1: Roast the peanuts and keep aside
Step 3: Saute it in the 1 tsp oil. Do not add more oil, as both peanuts and coconut release oil.
Step 4: Make 2 slits on the brinjals at right angle to each other keeping the crown intact. Rub a little salt in all the surfaces.Step 6: Take 1 tbsp of oil and fry the brinjals in low flame covering the vessel. After a while turn the brinjals over and let the other side cook. Brinjals cook very fast and it hould not take more than 5-7 mins, so take care that your brinjals do not burn. A little bit of filling may come out – that’s okay, it enhances the taste of the dish.
Enjoy it with rice-dal or Roti – it tastes great with either !!