06 June 2020

Kshemakutuhalam chapter 8, part 3 – good food,healthy life..

Well, brinjal has been a star vegetable in the book kshemakutuhalam…. It has infinite number of recipes which are both light for digestion and also possessing good amount of natural healthy fat… These recipes serve as a wholesome diet with rice/roti, as per an individual’s preference. So, let’s proceed further with many more such recipes.

1. Brinjal has to be washed well and cut into pieces. These must be smeared with the paste of dry ginger, coriander and cumin seeds. This must be fried in ghee which is added with black pepper and asafoetida. Sprinkle salt as needed. Thus, making brinjal flavourful and tasty.

2. Brinjal can also be cooked along with ghee, then added with salt and a paste of coconut, rice grains, black pepper and cardomom. Author says that this is a very digestive recipe and very tasty one too.

3. Brinjal which is boiled in water and fried in oil must be added with lemon juice and given fragrance with fresh ginger gratings, asafoetida, and rock salt. It is made like gravy with sufficient water…. This again can be eaten along with either roti/rice. Author further says, that a person who has tasted this recipe will find faults even with Nector…

4. One brinjal is cut into four pieces with its stalk intact, is cooked with juice of veshavara,black pepper, asafoetida and buttermilk.

5. Brinjal is burnt on coal. Completely dry, without adding anything. When it gets soft, it is smashed and fried along with ghee, asafoetida and salt. Can also add spices of your choice too… I’m sure many would be familiar with this recipe even today … Commonly used as a side dish in India… Author calls this “bhatitrikam”… This dish is famous for its typical smoky Smell…

6. Brinjal can also be cooked underground, with a method called putapaaka. Just like we learnt about cooking meat and fish in this way.

7. Brinjal can be held directly on fire which is devoid of smoke, and cooked (by holding the stalk), when completely cooked, it can be smashed and can be added with fragrance of salt and mustard. Before serving this dish can be mixed with curds. Looks like it makes a great dish with roti.

8. Brinjal which is very unripe, devoid of seeds can also be cooked with fire directly and added with spice mix of fresh ginger, lemon,salt and oil.. This greatly improves the appetite when tested before main course.

At last, author describes the qualities of brinjal…. It’s taste is sweet and bitter. It is pungent after digestion (katu vipaka). It stimulates pitta. It improves appetite. It is good for heart health. It is light for digestion.

Author says, that there is a variety of brinjal which is white in colour, but it is inferior in quality when compared to other types.

With this, an elaborate account of brinjal dishes come to an end….. Let’s see what all vegetables are described next.

Stay tuned !!!! Happy time !!!!

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