Happy Sankranti and a Happy Pongal!

The 14th of January is celebrated as Sankranti in Maharashtra where a traditional sweet made of jaggery and sesame seeds is made. It is shared among family and friends and when this sweet is offered one says, "Til gul ghya ani goad bola" which rougly translated would mean 'Eat this sweet and speak as sweetly'.

I am searching for a mortar and pestle to make it the traditional way with my Grandma's recipe. As soon as I find one, I'll make the same and post the recipe for all of you to try out.

The next day Pongal is celebrated in TamilNadu. A special Pongal is cooked in an earthern pot on an open fire - this is a mixture of rice, jaggery and grated coconut and tastes absolutely delicious!

Anyway I remember when my Dadima was still around she would cook a great meal on the day before Sankranti and the menu was bajra (millets) roti, baigan bharta, buttermilk seasoned with coriander and ground green chillies, dry garlic chutney, dry sesame seeds chutney and sesame seeds laddoo for dessert.
The bajra rotis were served hot with a dollop of fresh home-made butter. All mouth watering.

Now that I have titillated your tastebuds, have a look at the traditional baigan bharta recipe:

Take a large bharta baingan and baste it with oil. Poke a metallic skewer through it and roast it on the gas stove till done. Remove from the fire. Let it cool and then with with wet hands remove the burnt outer cover of the baingan and mash the pulp with a wooden spoon. Keep aside.

Take,
2 med onions chopped fine
2 tomatoes chopped fine
3 cloves of garlic, crushed
1 med carrot grated
1 med radish grated
1/2 cup peas
2-3 slit green chillies or red chilli powder
salt

1 tbsp oil
1 tsp mustard seeds

Finely chopped parsley for garnishing

Pour the oil in a wok and heat it. Add the mustard seeds and wait till they crackle. Now add the onions and fry till pink. Then add the tomatoes and stir-fry for a few minutes. Now add the garlic, carrot and radish and finally the peas and cover the wok with a lid till the peas stop bouncing.
Remove the lid and add the mashed brinjal pulp and salt. Mix well and leave on the fire for a few minutes.
Remove from the fire, garnish with coriander and serve hot with Indian bread.
Bon appetit!

P.S. I searched around for fresh peas but couldn't find them.So my bharta is without peas.

Ripples will post the photographs for the same later in the day.