Baigana Alu Posto ( Eggplant cooked with Poppy seeds )
So, the meals have been reduced to the very basic dal-chawal or dal-roti with one dry curry. Any cribs from the boys are strictly being ignored. The pickle is accessible to all and hubby dear can just about manage an omelette for himself.
Kid has been busy with figuring out the intricacies of the capital and small alphabets. The gaps in between are taken up by story telling sessions where he just lets his fantasy take flight. To sum it up, my folks are managing rather well by themselves .
But the pace at which I had been working on my blog has slowed down significantly. Last 3-4 weeks, I was editing my old posts, redoing the pics of some of the recipes and rarely finding the time to post new ones. But this week I havn't really managed to get anything done. Except for this very basic recipe which is just an adaptation of our 'Janhi Alu posto'.
This recipe came to exist when I purchased a batch of the green aubergines (long ones) as I could not find any decent veggies at the neighbouring shop. I discovered that they are quite bland and even somewhat bitter in taste. Since I had to somehow use them, I cooked them with potato and poppy seeds paste. It improved their taste by a large extent and I was able to use up the entire batch over 2-3 meals.
Read on for the recipe -
Preparation Time - 15 mins
- 1 cup sliced aubergine ( I cut them into a half moon shape )
- 1 medium sized potato ( chopped into small pieces )
- 1 small onion ( chopped into medium sized bits )
- 2 garlic flakes (crushed)
- 1-2 dry red chili
- 1/5 tsp pancha phutana
- 2-3 pinch turmeric
- salt to taste
- 2 tsp mustard oil
For the paste -
- 1-2 tbsp poppy seeds
- 2 garlic flakes
- 1 green chili ( only if you want it to be spicy. I skipped )