I know of friends and folks that call their mom's for recipes, even I do seldomly. However, I am lucky to have been asked for recipes by my mother and cousins. That is with regards to modern recipes or DIY foods like paneer. My mother is a cooks traditional Maharashtrian, with Malvani/Konkani take on dishes. Coconut is the key ingredient in everything, no matter my parents be diagonised with Cholestrol problem or Diabetes. Coconut is the king.
This same principle does not apply to me. I put our health first and than tradition, though for 28 years of my life I devoured my mom's food. Anyways, back to the point of calling for recipes. The other day my mother and I were discussing Vangyache Bharit, or Baingan Bharta as called in the north of India. In Maharashtra, there are several ways of cooking Eggplant Bharit. The eggplant is first charred over open fire and than raw ingredients are added like in a grilled salad, raw onion and crushed peanut being the main ones. This is a personal favourite other than being the quickest version. It tastes heavenly with hot hot any flour Bhakri and chutney.
The second way is to cook with lots of onions and add jaggery and tamarind. Stir fry.
Another style is to cook like any other 'Bhaaji', the key ingredients being garlic, crushed peanuts and stir fry with lots of onions.
And finally, the restaurant style, like any other Punjabi recipe. Onions, tomatoes, ginger, garlic all cooked cooked and cooked with dry spices, till a gravy is formed. Add mashed charrrrrrrred eggplant, stir all togther, cook for sometime till all the masalas and eggplants amalgamate. Garnish with lots of Cilantro.
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