It is not always the length or the kind of ingredients that makes a recipe perfect. It is also the state of mind. Or even how our life gets shaped. Myriads of experiences, even the ones that are forgotten, seemingly erased from memory make indelible prints somewhere unseen. Then they whisper in unison, orchestrating that “feeling”, that satisfaction of what we expect from a perfect recipe. However this is very personal. The culture and the environment can be a thread that connects certain people to like similar things. But even after that it is a personal decision.
The two most important things that inspire me to cook are the memories of my childhood, especially with my ma and dida and also that sudden intuitive attraction I feel towards a particular recipe. Each of these triggers work differently. The memories are calm, stable and continues. I know it is there deep inside, offering me companionship and guidance of those who are not with me in this physical world anymore.
One of my maa’s recipes has been the inspiration for this recipe today. I have a distinct memory of this afternoon when I see my maa emerging out of the kitchen holding a stainless steel container and setting it on the table. It was a mutton curry she had tried out for the very first time. It was pale with fresh green curry leaves in it: quite different from our usual bright looking Bengali mutton curries. Those few moments are so lucid that it feels I can stretch out and trace her face with my fingertips.
Pickle. The word resonates with outbursts of flavors. Indian pickles tell long stories and are loaded with a blend of spices that will tease your taste buds.
I have a really simple recipe today. Chunks of eggplants are cooked with in a spicy garlic sauce with the fresh zesty aroma of ginger and green chili peppers. I will not call this this a “traditional” recipe, even though there might be one with this name in some parts of India. I have followed no authentic recipe.
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