Badanekayi Sukka

It is pickling season back home. I can actually smell the salty air, as the mangoes, limes and a variety of other vegetables are brined and left to settle down a bit before they get doused in all the spices. When I close my eyes, I see my grandmother sitting the way she does while working on time consuming processes like pickling, folding one of her legs while the other remains out stretched as she cuts the carefully selected vegetable with her 'Eelege Mane', a sharp rather large cleaver life knife fitted on to a wooden plank. She would get very upset when we as kids would run into her right after our hours on the dusty streets playing and yelling. She was so very finicky about keeping her kitchen clean, more so while pickling. Probably that is why, her pickles last so long, at least two years. She would not touch the huge pickling jar on Tuesdays, Fridays and assorted other occasions. I do not remember then any more! All I remember was the being shoed away during the pickling process and being enticed for the watching over the Happalas.

The 'Happala' or Papad process on the contary was something she could not do with out us! She would lure us with tasty treats for watching over her Happalas set to sun dry on the terrace. We would arm ourselves  with long sticks and drive away birds, monkeys, squirrel  and  other unwanted intruders. I might not have appreciated her efforts as a kid, but now I look back and see how much of an effort it was for the poor soul. Was it enthusiasm for life or love for family I do not know. All I know is when I do have grand kids of my own, I want to be just like her.

 Serves 3-4

Eggplants 1 lb (The slender green Eerinagere variety would be perfect in this dish)
Peanut oil 3 tbsp
Mustard seeds 1/4 tsp
Jeera 1/2 tsp + 1 tsp
Fennel 1/4 tsp
Green Chillies 5-6 (adjust according to taste)
Garlic cloves 2
Kopra  1/4 cup
Dhania seeds 1 tbsp
Cloves 4
Cinnamon 1/2"
Jaggery 1 tbsp (crushed)
Tamarind concentrate 1/2 tsp
Salt to taste

Method:

• Chop the eggplant into lengthwise and then into 2" strips. Soak it in water and set it aside.
• Heat oil in a wok. Throw in the mustard seeds, 1/2 tsp of Jeera and fennel seeds. 
• Once they stop spluttering, drain the eggplants well and throw it into the wok. Stir gently and saute till they are slightly tender about 5 minutes.
• Throw in the chillies and minced garlic. Saute for a few more minutes till the garlic is fragrant.
• In a spice grinder, combine the remaining Jeera, dhania seeds, Kopra, cloves and cinnamon. Pulse till the mixture reduces to a meal.
• Throw the spice mixture into the eggplants along with the turmeric. Stir well. Saute till the spices are fragrant another 5 minutes or so.
• Throw in the tamarind concentrate about 1/2 cup of water and Jaggery. Simmer till the eggplants and tender.
• Adjust salt and serve warm with Akki Rotti
Sending it to Healthy diet event created by dear Priya