As we ring in the ‘Poila Boishakh’, or the ‘Bengali New year’, the most I miss about the day is the morning ritual of touching my parents feet. It used to be customary every year as we were growing up. Touching of feet of the elders is asking for their blessings, and they place their hands on our heads, blessing us with happiness and love, or whatever that is that comes to their mind.
During my last visit to India, I had taught Junior the feet touching ritual that we had whenever we met our elders. Once, during a ceremonial gathering at one of our relative’s house, he was surrounded by half a dozen men who were dressed in their traditional attire for the occasion. They were meeting him for the first time. Junior stood in their midst, his hoodie green jacket bouncing off light from a nearby florescent lamp, not appearing to hear any of the questions the gentlemen were asking him.
At first I was perplexed at his lack of response. Was he taken aback by the new kind of dresses that he saw on them? Then I saw him counting. He was slowly turning in a circle, looking down. I realized in a flash. He was counting the number of feet around him. No sooner had I realized that, he pivoted back to his original position, bent down, and went on to a feet touching spree. A chorus of protest went up – because in modern times, no one really expects ten year olds to touch feet as greeting any more, especially of strangers. But there he was, following the ritual to the T, completeing the circle of feet, bent, face focussed with concentration, making sure he missed none.
Children make you proud when you least expect them to.
The recipe that I have today is an authentic Bengali preparation, and I learnt it from my supremely talented Father in law. This dish has never ceased to amaze me in its simplicity. It does require a bit of an acquired taste, especially for tamarind, but the glorious combination of tartness (tamarind), bitter (fenugreek) and sweetness (eggplant) turns this dish into a royalty.
- 1 medium sized eggplant
- 1 tsp methi seeds
- 5-6 Thai green chillies
- 2 tsp thick tamarind paste (I used Laxmi brand bottled paste)
- ¾ cup water
- ½ tsp turmeric
- 1 tsp red chili powder
- salt
- 4 tbsp mustard oil plus 1 tsp extra
- Slice the eggplant lengthwise, and then halve the pieces
- Sprinkle salt over the pieces.
- Heat oil in a frying pan and fry the pieces lightly and keep aside
- In the same oil, splutter methi seeds
- Add two green chiilies slit
- Put in tamarind paste
- Stir for 10 seconds, then add water.
- Stir in turmeric, red chilli powder and salt.
- Once the water comes to a boil, add the eggplant pieces.
- Add rest of the green chillies.
- Lower the flame and cook for 10 minutes, till the eggplant is soft and the gravy is think, coats the back of a spoon (it's ok if it's not as thick.)
- Serve hot on a bed of steamed rice.
Wishing everyone a fabulous ‘Baishakhi’ new year! May it bring peace and prosperity all around the world.
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