I admit it. I am a sucker for eggplant. My mother never had to force me into eating this shiny purple veggie because I would gobble it up the minute it landed on my plate… in any form! In fact, I remember eating most of my sister’s portion too. So when I landed with my own kitchen, it was only fair to myself and the world that I maximize the consumption of brinjal. The husband, being a fan himself, encouraged me by stocking the refrigerator with eggplants (actually, I did since I was the primary grocery shopper).
So Kathirikka Kuzhambu, spicy curry, Vangi Bath, Ennai Kathirikkai, Roast Eggplant Dip, eggplant Thuvayal, went the routine. At times, I had to consult my cooking Gurus, Mallika Badhrinath, And
u Paati and Ina Garten but most of the time, I quiz my husband into suggesting some good recipe and he does that wonderfully.
And that’s why it came as a surprise the other day when he looked into the fridge and exclaimed that I seemed to be making quite a lot of dishes with eggplant. I was shocked into silence. So? I asked him. He just shrugged and walked away. Though it did feel like my days with Kathirikkai was coming to an end, I pushed it a day more with the dip. So after we gobbled the whole thing up at a marathon pace of ten minutes (with corn chips, of course), I decided the improbable… to bid the purpleness a temporary good-bye.
My grocery list this week says “No Eggplant” in huge letters, underlined. So what? I will relapse into brinjal heaven soon!