Bala Ganapathi on Vinayaka Chaviti
Purnam Kudumulu and Undrallu ~
A Virtual Vinayaka Chavithi Pandaga Bhojanam to All Our Family and Friends
Vinayaka Chavithi Subhakankshalu!
I made bala Ganapati with clay today for Vinayaka Chaviti festival tomorrow. The decorations are with kumkum, turmeric and rice powder. Eyes are whole urad dal (minapa pappu) and the laddu is dotted with skinless, split mustard seeds. It’s a simple vigraham, still looks divine to my eyes.
Vinayaka Chavithi shubhakamnaye! May Bhagavan Ganesha bless us all with peace, happiness and health!
Thank you Sachin, Vaijayanthi, Rashmi, Narayan Swamy, Sireesha and Chaitanya for sharing your Ganesha with us.
Bigger isn’t better always. You always know that for making delicious dishes, what is needed is not a big house, even bigger multiple kitchens. Sometimes, bigger things bring bitter results. All you’d need is a tender heart that responds to love and affection to make food that touches the other hearts. I have come to know that this applies to brinjal harvest as well. When you grow your own brinjals, pick as soon as they are just big enough to eat, when their skin still has high gloss finish and inside is tender. When you slice open and find brown flesh and dark seeds, you have waited too long. Bitterness claimed the brinjal soul, and it isn’t a culinary friend any more. The younger ones with angelic pulp and barely developed seeds taste better than bigger and bulky brinjals.
Here is traditional brinjal recipe with sesame I made last weekend for Janmastami with my brinjal harvest. Brinjal and sesame are a good combination and it is just not Bharath, many other world’s cuisines favor this endearing combination. The soul is the same, the dress-up and names are different from country to country. If you have never tried brinjal sesame combination before, try it once. It’s good and tasty, worthy of festival feast.
Brinjal Sesame Kura
(for 2 or 4, for 2 to 1 meals)
Brinjals: Pick 8 to 10 small, fresh looking brinjals. Wash and remove the end. Take water in a bowl. Add a teaspoon of salt. Cut brinjal into bite sized pieces and drop the pieces into salted water.
Slice one red onion or shallot thinly lengthwise.
Sesame: Place a stainless steel pot on stovetop and heat. When the pot is hot, add 6 dried red chilli, a tablespoon of coriander seeds, half teaspoon black peppercorn, quarter teaspoon cumin, 6 cloves, one-inch piece of cinnamon stick in listed order and at the end 3 tablespoons of sesame seeds. Constantly stirring, roast the spices to fragrance. Remove them to a plate and cool. Take them in a blender. Add a garlic clove, a tablespoon each – , chopped fresh ginger, tamarind pulp and jaggery pieces, and half cup of water. Blend the ingredients to superfine paste.
Brinjal Sesame Kura: Heat the stainless steel pot again. This time, add a tablespoon of sesame or peanut oil and when oil is hot, do the curry leaf tadka. Add and saute onions to soft. Remove the brinjal pieces from water and add them in the pot. Sprinkle half teaspoon of salt and pinch of turmeric. Cover and cook on medium heat until the brinjal pieces are tender, for about five to eight minutes. Stir in the sesame-spice paste and half cup of water. Adjust salt, sour(tamarind) and sweet(jaggery) levels according to your taste. Mix well and simmer for about 15 minutes on low heat.
Serve immediately and politely accept the applause from your guests. Sesame brinjal kura tastes great with Pongal rice and sorghum roti with some ghee and pickle on the side.
Brinjal Sesame Kura with Pongal and Red Chilli Pickle ~ Good Meal for a Hungry Soul