Written by Meena Agarwal on July 19th, 2006 |
A Culinary Journey to West Bengal, India
During my college years, when I was in Bangalore, I spent sometime living with a very close friend of mine. She, being a Bengali, and being how Bengalis are about their culture, food and language, taught me a lot of what I know today about the state of West Bengal. Needless to say, one of the first few words I learnt from her in Bengali, could easily see me through any uninvited mishaps. Yes, like most of us, when asked to learn a language, I too wanted to know the big “bad” words.
Besides its language, West Bengal is widely known for its league of extra-ordinary artists. From admirable writers like Rabindranath Tagore, to talented movie-makers like Satyajit Ray, Bengalis have dominated every field from music, dance, cinema, and not to mention, sports.
With an abundance of culture in its offering, Bengal is not one to be left behind in its food. From their humbly delicious vegetables, to their mouth watering fish dishes, and their sweet tasting desserts, Bengal hosts a treat for any adventurous palate.
As I continue on my Culinary Journey to the whole of the Indian sub-continent, let me take a break in this wonderfully diverse state, to bring to you one of my personal favourites. A melt-in-your-mouth dish of eggplant slices smeared with spicy tangy spices, to tantalize the taste buds.
Prep time: 10 min, Cooking time: 30 min | Serves: 4
2-3 medium-sized eggplants 2-3 tbsp light cooking oil 1/2 tsp red chilli powder 1 tsp garam masala 1/4 tsp amchoor powder salt, to taste
CUT eggplant into slices and let soak in cold water for 15-20 minutes. Pat dry and set aside.
MIX all dry spices, including salt, to form a spice mix.
HEAT oil in a pan and place eggplant slices without overlapping with each other.
LET eggplant fry on one side for 3-4 minutes on medium-high heat. Flip once, sprinkle each slice with spice mix, and let it cook on the other side.
FLIP slices once more, sprinkle spice mix and remove onto a plate.