Masala Baingan | Spicy Brinjal Gravy

There are a number of Indian recipes in every corner of the country that is passed on from generation to generation, these kind of recipes are the ones that we cannot live without in our daily lives. Although these recipes hold special remarks in the Indian cuisine and are also very commonly prepared in most of the cuisines, there is a slight variance in all recipes given by different chefs and home cooks.

Some of them signify a resemblance to the basic traditional recipes carried through many ages, however, some of these recipes have also undergone a complete transformation over the time period. While some remains with their authentic procedure of preparing the dish and also its never losing classic taste in them, whereas some have fallen into the procedure of experimentation.

Therefore, today I shall be sharing one such recipe which has a complete infusion of few desired combination of recipes. The recipe is 'Masala Baingan' or the Spicy Brinjal Gravy, in which I have combined a whole lot of spices and made a fusion out of a few popular Indian Eggplant recipes. This recipe was experimented with by myself a month ago and family members gave a thumbs up to the dish. So I thought of to share this recipe with my friends too. It is very similar to the popular Brinjal recipes, however, the taste is super spicy and tangy.

Check the recipe given below and tell me how you liked it.

Tips: Put the sliced brinjals in warm water to remove creepy particles inside brinjal if any.

[Veg]

Prep Time: 10 minutes

Cooking Time: 35 minutes

Total Time: 45 minutes

Cuisine: Indian/ Fusion

Measuring Items: 1 cup = 150 ml; Teaspoon (tsp)

Ingredients:

1. Brinjal- 1 kilogram
2. Peanuts (Groundnuts)- half a cup
3. Onion- 2
4. Green chili- 6
5. Ginger- 2 inch
6. Garlic- 1 whole
7. Curd- 1 cup (optional)
8. Coriander leaves 

Spices:

1. Mustard seeds (white)- 4 Tsp
2. Black mustard seeds- half tsp
3. Fenugreek seeds- half tsp
4. Cumin seeds- half tsp
5. Dry red chili- 3
6. Mustard oil- half a cup
7. Red Mirchi powder- 2 Tsp
8. Turmeric powder- 1 Tsp
9. Salt- as per taste
10. Sugar- 1 Tsp
11. Coriander powder- 1 Tsp

Method:

How to prepare ‘Masala Baingan’ with step by step pictures and instructions-

1. Start with peeling off the rough or any prickly portions in the brinjal calyx (upper part)
   
2. Cut the brinjal into four parts as shown in the pictures. (Do not cut the calyx part)
   
3. Put the sliced whole brinjals in a warm water bathe for about 10 minutes, add little salt towards the end.
   
4. Soak peanuts prior to one hour of preparation to remove the skin easily.
   
5. Blend all the ingredients shown in the picture.
   
6. Heat oil in a cooking wok, add the spices shown in the picture and let crackle.
   
7. Now add finely chopped onions and fry till golden brown.
   
8. Put turmeric-Mirchi-coriander powder and salt. (Sprinkle little amount of water here if oil gets drying)
   
9. Pour in the blended paste into the cooking wok and cook for 5 minutes.
   
10. Add half a cup of water once oil starts leaving by the sides of the wok.
    
11. Add the sliced whole brinjals in the mixture, cover with a lid and cook until brinjals are cooked properly.
    
12. Finally, pour in the whisked curd and mix well (Optional Step)
    
13. Adjust the taste of salt, if necessary add salt and sugar according to the taste.
    
14. Simmer for about 5 more minutes with the lid and its ready.
    

Masala Baingan is ready to be served hot. Combine it with hot steamed rice and some salads.

Paromita Pramanick ©2018. All Rights Reserved.

Kasundi | Mustard Sauce

The name of 'Kasundi' belongs to a Bengali vocabulary which generally means 'to mash and eat' and it is literally known as 'Bengali Mustard Sauce'. Kasundi is traditionally a signature mustard sauce in the Bengali Cuisine. There are a number of age-old Kasundi recipes, however, with the span of time there is a lot of variation, fusion, twist and turn given in Kasundi. Kasundi normally was a household name for an immediate solution for a zing to a side dish with wholesome meals. However, Kasundi nowaday is served as dipping sauces in restaurants to savour with Fish Fry, Pakoras, Bhajiyas, or even with rice.

A classic Kasundi is something that was prepared by Grannies and housewives in their own little ancient kitchen without the help of any electronic devices. With the advancement of time Kasundi has taken its place in five-star hotels and restaurants. Kasundi is a relishing treat to the tastebuds besides any chutney, sauce or any other condiment as a side dish. The authentic taste of the original Kasundi recipe was supposed to be in the magical hands of our earlier generation who contributed to the traditional recipe passing on their next phase. However, that magic taste has almost lost its sharpness in today's emerging competitive culinary world.

A homemade Kasundi is generally thick textured, sour and salty flavoured delectable delight. It is very tasty, the tanginess of raw mangoes goes well with the strong pungent aroma of the mustard powder. This Kasundi is healthy enriched with the pungent sensation to the tongue and nostrils which is very much curative for gastric problems, nausea, cough, and cold. This traditional Kasundi is beneficial for the diabetic patients and proves as the best cholesterol free condiment. This recipe does not contain any spices or oil and is known as Kasundi without Oil.

I remember my Grandmother used to make a wholesome amount of Kasundi during the Summer months when green mangoes are grown in plenty in their own farms. She used to fill Kasundi in sealed jars and hand over to her sons and daughters living in different cities. We used to relish on that jar full of Kasundi which was sufficient enough for us to survive the entire year. Kasundi is best combined with fried leafy vegetables, boiled potatoes, Badi, steamed rice, and vegetables. Mom too prepares kasundi at home and it was this year of the summer season in April month when raw mangoes were available in the market, she was processing the Kasundi in her kitchen when I clicked a few pictures of her recipe. The key ingredient and the recipe seemed to look an effortless job, however the technique to mix and giving a rightful amount of sunbathe is very important, and believe me it is really a tough job in the humid summers. But mom showed me a cool way to manage the process of Kasundi making and the procedure is brilliantly comprehended to me.

Head on to the 'Kasundi' making process mentioned below, try it by yourself to relish upon it for the entire year when green mangoes wouldn't be available.

Tips:

1. Place the mustard seeds as much as under the sun throughout for couple days or even more.
2. If Kasundi turns bitter, add salt and mix gently with palms for atleast twice in a month.

[Veg]

Prep Time: 15 minutes

Making Time: 25 minutes (as per the first day prep)

Total Time: 40 minutes

Cuisine: Indian/ Bengali

Measuring Items: 1 cup = 150 ml; Tablespoon (tbsp)

Ingredients:

1. Raw Mango- 1 kilogram (approx 5 or 6 large ones)
2. Mustard seeds- 500 grams
3. Turmeric powder- 3 tbsp
4. Salt- 1 cup

Method:

How to prepare ‘Kasundi’ with step by step pictures and instructions-

1. Peel and finely chop the raw mangoes into cubes. Apply 1 tbsp turmeric powder and salt.
   
2. Place the cubed mangoes and mustard seeds under the bright hot sun for at least 4 hours before the preparation.
   
3. Begin grinding the mustard seeds in batches by adding it with salt in little amount.
   
4. Blend the mustard seeds entirely into the very fine powdered product.
   
5. Now mash coarsely the half portion of the cubed mangoes.
   
6. Take a huge mixing vessel, put the powdered mustard seeds, remaining salt and turmeric powder.
   
7. Add the mashed and marinated raw mangoes in the mixing vessel.
   
8. Now keep mixing all the ingredients thoroughly with palms, slowly in parts by parts until the wholesome is mixed properly.
   
9. Shift the mixture in an airtight glass jar and lid the jar tightly.
   
10. Open the lid of the jar and place the jar under hot sun regularly for about an hour. (at least for a week approx.)
    
11. After a week, remove the mixture in a large vessel to give a handful massage with a tbsp of salt. Adjust the amount of salt to the taste of the Kasundi.
    

Real pure treasure of the most fascinating traditional recipe of Kasundi is here with the very appropriate and detailed explanation with stepwise instructions and pictures. Kasundi is ready to be served at any time of the day along with fried fish and rice or cutlets or any other snacks. Prepare this easy to make 'Kasundi' by yourself and tell me the yield you received after making it. Remember to carry this 'Kasundi' process during the hardcore summer season when the sun is at its brightest peak, rightfully placing under the sun at intervals. Store the 'Kasundi' in a sealed glass jar keeping it in the kitchen shelves at room temperature. Just follow the procedures and the number of ingredients used in this recipe to get the best results. Enjoy the goodness of a pure homemade 'Kasundi' in all the seasons. If you have any query, drop in your questions to me.

Note: Store Kasundi in a thick jar, which either can be a clay or glass jar. Keep the sealed jar in a room temperature which will last for up to one year or even more.

However Kasundi can also be stored in the refrigerator, but once kept in the fridge, do not leave it in the room temperature again, as the jar will attribute fungal growth inside and spoil Kasundi. Resume storing in the fridge if you do so.

Paromita Pramanick ©2018. All Rights Reserved.

Hindi Story - Foolish Crow and Cunning Fox

('Foolish Crow and Cunning Fox' is one of the famous story collection from the Panchtantra series. This story gives a message about how we should avoid any false admiration. Many times we meet strangers who take our advantage for their work and draw our attention. After their work is done, they do not even ask for any courtesy. It is always sweet to listen when someone praises, but they usually turn out to be cheaters. Therefore, it is always better not to believe any acclaim and avoid being flattered)

मूर्ख कौआ और चालाक लोमड़ी | Foolish Crow and Cunning Fox

एक जंगल में एक लोमड़ी रहती थी। वह लोमड़ी दो दिन से भूखी थी। वह अपनी भूख मिटाने के लिए भोजन की खोज में इधर– उधर घूमने लगी। उसने सारा जंगल छान मारा, पर उसे खाने को कहीं भी कुछ न मिला था। जब उसे सारे जंगल में भटकने के बाद भी कुछ न मिला, तब वह एक बस्ती की ओर आई। वह गर्मी और भूख से परेशान होकर एक पेड़ के नीचे बैठ गई। अचानक उसकी नजर ऊपर पेड़ पर गई। उसने देखा कि पेड़ पर एक कौआ बैठा है, जिसके चोंच में रोटी का एक टुकड़ा है।

लोमड़ी

रोटी देखकर लोमड़ी के मुँह में पानी भर आया। वह सोचने लगी कि यह रोटी मिल जाती तो मज़ा आ जाता। उसने एक उपाय सोचा।

लोमड़ी कौए से बोली, "भाई कौए! तुम कितने सुंदर हो। तुम्हारे पंख कितने चमकदार हैं। गले में तुमने सफेद रुमाल बाँध रखा है। लोग बेकार ही तुम्हें काला कहते हैं। तुम्हारा रंग तो सदा एक जैसा रहता है। तुम तो पक्षियों के राजा लगते हो। मैंने तुम्हारी बहुत प्रशंसा सुनी है, सुना है तुम गीत बहुत अच्छे गाते हो। तुम्हारी सुरीली मधुर आवाज़ के सभी दीवाने हैं। क्या मुझे गीत नहीं सुनाओगे ? तुम्हारा गाना कितना मीठा है, कोयल से भी मीठा। आज मेरा मन तुम्हारा गाना सुनने को तरस रहा है। ज़रा कुछ गाकर तो सुनाओ।

कौआ

कौए ने अपनी तारीफ सुनी तो वह बहुत खुश हो गया। परंतु तब भी कौआ चुप रहा और लोमड़ी के झाँसे में न आया|

लोमड़ी ने फिर कहा, "आज तो मैं तुम्हारा मीठा गाना सुनकर ही जाऊँगी। अब सुना भी दो।"

वह लोमड़ी की मीठी मीठी बातों में आ गया और बिना सोचे-समझे कौए ने प्रसन्न होकर गाने के लिए चोंच खोली। चोंच खुलते ही रोटी का टुकड़ा नीचे ज़मीन पर गिर पड़ी। भूखी लोमड़ी ने झट से वह टुकड़ा उठाली और बड़े चाव से उसे खाने लगी। लेकिन जब तक कौए को समझ में आता कि क्या हुआ, लोमड़ी वहाँ से निकल चली थी। कौआ उदास हो गया|

कौआ देखता रह गया और अपनी मूर्खता पर पछताने लगा। वह समझ गया कि झूठी तारीफ करने वालों पर विश्वास नहीं करना चाहिए। परंतु अब पछताने से क्या होना था, चतुर लोमड़ी ने तो मूर्ख कौए की मूर्खता का लाभ उठाया और उसने अपना फायदा किया।

सीख: झूठी प्रशंसा से हमेशा बचकर रहना चाहिए।

Moral: Always be safe by false appreciation.

Reference: Various.

Find more Hindi Short Stories with Morals:

चालाक खरगोश | Chalak Khargosh

छेद वाला मटका | Chhed wala Matka

छोटी तितली | Chhoti Titli

दो कंजूस |Two Miser

खेल के मैदान | Playground

बातूनी कछुआ  | The Talkative

प्यासा कौआ |Thirsty Crow

बताशा और चींटी | Ants and the Sugar Candy

मूर्ख कौआ और चालाक लोमड़ी| Foolish Crow and Cunning Fox

लालची कुत्ता | The Greedy Dog

नन्हा खरगोश | Little Rabbit

समझदार तोता | Clever Parrot

Paromita Pramanick ©2018. All Rights Reserved.