Everyday as we two get ready and get down the stairs and start towards her school….lil’M will clasp my little finger with her tiny little hand….as we reach near to school she starts to grip my finger and then my hand with all the pressure she has….so that she will not let me go….this is quite a difficult and challenging time of my mommyhood till date….The poor lil’M is facing separation anxiety which is very common in children of her age…I know that…I have read it many times and told by friends too…but experiencing it is quite a different thing….
Holding my hand tightly, lil’M sits in her class, small pearls running over her pink cheeks….making her eyes red and nose pink….this makes my heart sink….for one moment the week side of mom in me says….take your baby and run away….but the stronger side of the mom in me says….leave her…she will soon adjust….she will love the school soon and make new friends there…I wipe tears from the corner of my eyes…and wave good bye by slowing pulling out my hand from those warm sweat drenched tiny little fingers…..It is not a easy ride….but I know…this is also a phase and it will soon pass…..as I have enjoyed everything being mom…enjoying this too…and hoping this phase will pass on…..and soon the day will come when my lil’M will plant a kiss on my cheek and wave bye with smile before running into her class….
Baingan ka Khatta Salan
- ½ kg. green baby Brinjals
- 1 Onion, finely sliced
- 1 tbsp. Red Chili powder
- ¼ tbsp. Turmeric powder
- ½ tbsp. Coriander powder
- ¼ tbsp. Cumin powder
- 3 Garlic Cloves
- 4 tbsp. dry Coconut powder
- 4 tbsp. thick Tamarind paste
- 2 tbsp. Coriander leaves, chopped
- Make a fine paste of onions, red chili powder, turmeric powder, salt, coriander powder, cumin powder, garlic cloves and dry coconut powder.
- Wash and pat dry brinjals (keep the stems intact). Make a cross on the brinjals (by slitting the birnjals from bottom until the base, the stem part).
- Now take each of the brinjal and stuff along the slit with the above ground paste. Using your fingers gently push the masala inside. Repeat the process until you complete stuffing all the brinjals.
- Now in a heavy bottom cooking vessel add oil and add stuffed brinjals one by one. Cook covered for 2 minutes. Take off the lid and gently turn on the brinjals. Cook for another 2 minutes.
- Pinch with your finger or poke knife to check whether the brinjals turned soft. When they turned soft add in the remaining ground masala, which we used in stuffing and fry for another 2-3 minutes. Now add ½ cup of water and cook covered for another 1-2 minutes on low flame.
- Now add tamarind paste along with 1½ cups of water. Adjust salt and cook on low flame by giving the gravy a gentle stir. Cook till raw smell of tamarind disappears and gravy starts to thicken.
- Add chopped coriander and turn off the flame. Serve with hot rice or it even tastes good with phulkas.
- Add ‘love’ to make the recipe ‘Yummy’.
- You can even use small purple brinjals in making this. Just remember green brinjals take more time to cook.
- Sometimes my MIL adds boiled eggs to this gravy and it tastes yum.