'Tis all good!

TO LIVE A CREATIVE LIFE, ONE MUST LOSE THE FEAR OF BEING WRONG

Now how good is that! And that is why they say that we must think like a child and be a child. Because their view of the world is so beautiful. The sky is pink and the leaves are red. Clouds are orange and flowers are blue. The creative energy that flows when there is no fear of being judged is tremendously satisfying.

I subscribe to this philosophy totally when it comes to my kitchen. And take the courage to let you into one of my creative adventures.

It was clear sky and a chilly morning, as I rugged myself up quite comfortably on the sofa with a very big mug of hot and steaming tea in my hands. The bright sunshine tickled my enthuness. I decided on doing something exciting and elaborate in my kitchen that day. Let me tell you, that I normally do not enjoy cooking as much as I enjoy washing dishes.

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I remembered the baby eggplants I had purchased the previous day at the market. They looked so fresh and cute that, I could not ignore their baby voices crying ‘buy me please!’

So, what could I make with them? Yessss, Gutti Vankaya - a traditional Andhra Pradesh recipe for stuffed eggplant (or brinjal as it is called or even aubergine) fry. This was also to surprise my hubby. He has never enjoyed any of the eggplant dishes that I prepare because they always turn out to be gooey . This new dish was going to change his opinion about eggplants and me!

Oh! but did I know how to prepare the dish? I had tasted this many years ago and always wanted to try cooking it myself, but the opportunity never came by .

Well, one can never thank technology enough these days. I jumped online and googled the recipe for Gutti Vankaya. I noticed a video link on how to prepare Gutti Vankaya.

The procedure for making Gutti Vankaya was quite simple. The only time-consuming activity was to dry roast some ingredients and grind them into a powder, for the filling.

At this point, I should also tell you about the interesting tendency that I have with following recipes - I never follow them to the T and always try short-cuts.

Incidentally, the spiced-powder used in the filling, could also be mixed with cooked rice (and a couple of teaspoons of ghee), or eaten with idli and dosa. Now that was when my brain worked in a flash!

I grabbed the MTR chutney powder packet and looked at the ingredients. They were the same as instructed in the video link for this recipe. So, why would I go through the trouble of dry roasting them and grinding them, when I have a powdered packet of ingredients already? Smart, don’t you think?

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Excitement took over as I began my experiment. I washed the eggplants and slit them as instructed. The powder was then mixed with water to form a paste. I stuffed the eggplants with the mix and kept them ready.

Heated oil in a non-stick pan and laid these eggplants neatly. They sizzled and cooked on the pan. I had to turn each one of them every 3-4 minutes so that they cooked evenly on all sides.

As I turned them over with a pair of tongs, I noticed that the spice paste slipped out of the pockets as one lump. Oh no! What happened? I managed to slide them into the pockets again safely and closed the pan with a lid, with the hope that the steam from the cooking might soften the paste and mix with the eggplant as they cooked. I dare not turn them over again.

The eggplant looked soft and done after a while. The stalks were still intact. And so were the lumps of spice. I squeezed some lime and sprinkled coriander leaves generously to garnish. It was crunch time. Remember, it is all in the presentation!

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‘Something smells good!’ – hubby said.

My hopes of impressing him evaporated with the steam, as he opened the lid of the pan to taste one of them.

‘Certainly better of the lot you have made so far!’

I was shocked! Did I hear that right? My first certificate of tick after these many years of married life!

So, will I recommend this experiment to all of you?

NO!

Never take short-cuts; at least for this one. The dish tasted so bad. I had to bite on the lump of spice first and then bite on the eggplant, to mix them both in my mouth!!! This surely gives you an idea on the kind of cooking my hubby has to put up with.

Well, at least it did not turn out gooey :-(.

 

Hey Ambika!

How are you? I believe you and just read your post and what a coincidence isn't it! Gal, I have to meet you in Chennai. There must be something unsaid connecting the two of us! Take care and so good to see you again.