Anna koot

18 Aug

Today being the day after the birth of Lord Krishna, gujju guys celebrate it as anna koot; meaning the day of making infinite dishes to rejoice both bodily (physical) and soulful (spiritual) abundance. the 1st abundance is satiated with food ofcourse and music and dance, and the 2nd kind, through knowledge. gujju’s basically just need an excuse to eat yummy food:) works for me cos they have such lip-smacking veg recipes, that spiritual abundance feels massively over-rated 😛

One such ‘bharela ringna bateta nu shaak’ recipe i shall share with u. IT IS LORD KRISHNA ON A PLATE. and if bhagvad gita were a dish, this would be it! i had tasted this shaak thing in bangalore ashram, when these extremely pretty darling gujju sisters shweta & krishna made it for bawa. and there would be enough left only for me to sniff it into my system. so this is their mother’s recipe, who i am told will give masterchef a run for its money! shweta and krishna can be both petite or notorious as the place demands. they can box a man’s face for misbehaving and also sit for hours in meditation with their bright-as-a-sun face. they are into hand-made jewelry and are touted the devis’ of rajkot when it comes to teaching art of living programs.

here’s the recipe. a good idea would be to make buttered phulkas and keep aside, cos u would want to immediately stall everything about ur life to drown in this shaak as soon as it is made.

IMG_20140818_115104 IMG_20140818_114753

THE bharela ringna bateta nu shaak  (ringna = brinjal)

ingredients:

– 5 small sized potatoes. smaller the better
– 8 brinjals. smaller the better again. these have to be those all-violet colored ones
(fun, irrelevant fact: the above 2 are my fav. most veg. if it were up to me i would eat them raw)
– 5 medium sized tomatoes chopped
– white til/sesame seeds (2 table spoons)
– basin (1 heap of a table spoon)
– groud nut powdered (2 table spoons)
– 2-3 garlic pods
– jaggery, haldi, red chilli powder, dhaniya jeera powder (1 teaspoon each) *the powders* for future ref.
– and the general (oil, hing, salt to taste, freshly chopped coriander)

method:

in a mixer, shove til, groud nut powder, garlic pods, basin and the powders and grind it. empty this stuffing masala in a large plate and add a tablespoon of oil for the masala to gather into an easily fillable texture. add salt to taste. i was instructed to add fresh grated coconut in the masala if i so desired. but because i am a tamilian, there is fresh grated coconut in every food item i eat, so much so that i am predisposed to be born as a coconut tree in my next birth. hence every chance to avoid that nut is welcome. u decide depending on ur ancestry and palate!

the potatoes and brinjal, u have to make 2 slits at 90 deg. such that if fully cut, they form 4 equal pieces. but ofcourse u don’t fully cut them. they are cooked as a whole. stuff the masala without kanjusee into the slits. potatoes require some artistry. i cut out tiny wedges to facilitate the process, if u know what i mean.

u need a cooker now. put 3 tablespoons of oil. throw in some hing. i am a hing fanatic. soon i will put hing in kheer also. i am one for those. i am the wron one to advice u on the hing amount. u decide. in go the tomatoes. they shud cook till the oil separates. carefully put the stuffed baingan and potatoes in. toss them without killing them mercilessly. they should basically remain whole until the very moment they enter ur mooh. add a glass of water. and let the cooker whistle 3-5 times.

open up. inhale infinity. garnish with little more salt if necessary and some lovely fresh coriander. done-danaa-done!!

happy gokulashtami 🙂
may the krishna in you…the eternal friend, philosopher and guide, shine through!

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4 Responses to “Anna koot”

  1. Ved Varun August 18, 2014 at 1:45 pm #

    Good one! you covered many subjects and made it delicious at end, btw anna koot is celebrated after diwali.

  2. priyax August 18, 2014 at 2:59 pm #

    thanks. there is anna koot also after diwali. i was also happily surprised to find out that there r more than just one anna koot per yr:)

  3. aseemtaneja August 18, 2014 at 5:52 pm #

    First time I am see food like above. Shaaking !

  4. Krishna Upadhyay August 20, 2014 at 8:58 pm #

    thanks for all the very very generous praises, Miss Mani! 😀 I’m glad the veggie turned out as expected.

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