Tangy Eggplants (Kashmiri Delicacy)

There come a time in every Bengali's life when the trivial things cease to exist and everything is about celebration. Durga Puja is the highlight of the year for every bengali. These 5 days of celebration is what we eagerly wait for all year long. 

In my childhood, with a cane basket in our hands, me and my sister would walk several blocks early in the morning to collect Parijat flowers fallen on the ground.  Later our mother would sew them in a garland and offer them to gods.  I noticed that these were the only flowers that were picked from the ground to offer to the gods, the rest were onky plucked from the bushes. Later I was told by my mother that gods really didn't mind them being picked up from the ground as these were their favourite flowers.

Now I realize that this is my favourite memory about Durga Puja,  seeing beautiful Parijat flowers, as we Bengali's fondly call it 'Shiuli' bloom and fall from the trees early in the morning.  Shiuli phool signals the arrival of Sharad and thus the Sharadotsav or Durga Puja. A time for every Bengali to shed our worries,  spring clean our lives and our homes, rejoice and celebrate.

This recipe was a special demand from a friend.  She wanted a 'neeramish' (vegetarian) recipe with eggplants for Durga Puja. Well our household favourite eggplant recipe is 'Begun Bhaja' but this one has climbed up the chart as well.

It is a Kashmiri Dish made with only few ingredients but packs a punch of aromas and taste. The actual name of this dish is Tsok Vangun.

Things you will need :

4-5 Small Eggplants
1 Cup oil for frying
1 tsp red chilli powder
1 Cup water
1 Tsp Ginger Powder
1 Tsp Aniseed Powder
Asafoetida a pinch
4 Tsp Tamarind paste
2 green chillies Slit
1 Cup Water
Salt to taste

Method:

Quarter the eggplants lengthwise, keeping the stalk intact. Soak them in water until they are ready to be used,  to prevent from turning brown.

Heat oil in heavy bottomed pan and fry the eggplants to golden brown.  Remove from oil and keep aside. 

Reduse the oil in the pan, keeping around 3 tsps in it. Mix red chilli powder with 4-5 tsps of water, add to the pan and stir.

Put the eggplants back into the pan and add a cup of water.

Immediately add the aniseed and ginger powder and mix. Then add the asafoetida and salt to taste. Cook for 5 minutes on high flame.

Stir in the tamarind paste and green chllies. Cook until the gravy thickens and the oil separates.

Serve hot with steamed rice or parathas.

Hope you guys would like it. Let me know how you find it.