A heart warming story of generosity, kindness and food.
Today I had three vegetables from three different earthy kitchens around our farm. The workers live on the farmland in huts and they cook in open air kitchens on stoves made with clay/mud.
First kitchen gave me sarson ke saag Ki bhujia (a dry vegetable dish made with mustard greens)- coarsely cut and fried with garlic, ginger and onion. Yummy!
The next open air kitchen had made farm fresh egg plants in a simple recipe of just frying it in oil with ginger, garlic and onion.
Lastly our caretaker made aloo gobhi (potatoes with cauliflower) in a light gravy. The star of the day was a chutney ground on grindstones with dhaniya (coriander) and lehsoon (garlic).
Taking inspiration and tips from these kind and generous people, I made a curry with white long aubergines (baigan).
The curry was made according to hut kitchen recipe with addition of spring onion greens.
I also made Moong chilka daal (green moong lentils which have been split but not skinned) with desi ghee (clarified butter) baghaar (tempering) of jeera (cumin seed), ginger, garlic and onions. I did not use tomato as sometimes it spoils the crispness of baghaar (tempering).
Tasted yummy…..or may be I was hungry or may be it was magic of silvatte Ki pudina chutney (mint chutney made on grindstones).