: ‘We call it anda bhurji’: How the Indian subcontinent discovered Persian khagina and made it its own #IndiaNEWS On a bitter cold evening, we sat in the courtyard of my great uncle’s home in Raniganj,

@IndiaNEWS

Posted in: #IndiaNEWS

‘We call it anda bhurji’: How the Indian subcontinent discovered Persian khagina and made it its own #IndiaNEWS
On a bitter cold evening, we sat in the courtyard of my great uncle’s home in Raniganj, listening to stories about life around the collieries, while plump brinjals and luscious tomatoes sat on the glowing embers of a clay oven in the corner. As the skin on the vegetables crinkled and charred, and the fire crackled sporadically, a nutty, smoky aroma melded into the winter air.I assumed the roasted vegetables would be scraped, mashed and mixed with onions, green chillies, fresh coriander and mustard oil to make begun pora or beguner bhorta. Instead, my aunt sautéed onions in mustard oil, along with ginger, green chillies and garlic, before tipping in the smoky mash of roasted brinjal and tomatoes along with turmeric and chilli powder. The warm notes of the spices wafted from the pan, making everyone hungry. Then came the surprise.She broke a few raw eggs into the pan, in which she had created a well by pushing the mash to the sides, and quickly whisked them with deft moves. The whisked eggs were folded into the smoky spicy brinjal mash, and lots of stirring later, she finished the dish with a few drops of mustard oil to add a soft sting...Read more

Intraday stocks under 50 NSE India Twitter of India

Vote Up Vote Down

Login to post a comment!