Hello, dear readers! It's been more than a year, and I'm finally back on the blog after an unintended break. Life has a way of throwing unexpected challenges, and for me, this past year has been a rollercoaster of emotions, loss, and rediscovery. Balancing my full-time job and family responsibilities kept me incredibly busy, with blogging taking a back seat. In the midst of this whirlwind, I felt really sad when my dad, who was always strong and wise, passed away. It left a big emptiness in my life, and the normal things I used to do every day felt really hard. It was like facing a huge mountain I didn't think I could climb. Grief can change how we see things and what matters most to us. The joy I've always found in food blogging has been a source of comfort in the past, and I'm hopeful that it will continue to provide solace during this challenging time.
As the saying goes, time heals wounds, and with each passing day, I will find strength in the memories of my father and the lessons he imparted—especially those about the importance of savoring life's simple pleasures. So, here I am, dusting off my apron and rekindling the flames on my stove, ready to embrace the therapeutic art of cooking and blogging once again.
Join me on this journey back to relaxation, where I will try to share simple, comforting recipes. Let's find peace in the midst of life's chaos, one delicious dish at a time. 
Ingredients:Brinjal - 6 (approximately 500 grams)
Onion - 1
Tomato - 1 large or 2 Small
Green Chilli - 2
Crushed Ginger & Garlic - 1 tsp
Sambhar Powder - 2 tsp
Turmeric Powder - 1/2 tsp
Tamarind - gooseberry sized ball
Peanuts - 1/3 to 1/2 cup
Salt - as required
Coriander Leaves - a handful
To Temper:
Sesame Oil - 2 tblsp
Mustard Seeds - 1/2 tsp
Fenugreek - 1/4 tsp
Cumin Seeds - 1/2 tsp
Curry leaves - 1 sprig
1. Wash the brinjal thoroughly under running water to ensure it is clean. Proceed to chop the brinjal into small, bite-sized pieces. To maintain their freshness and prevent discoloration, soak the chopped brinjal in water until you're ready to use it. Chop the onions, tomatoes, and green chillies. Also, crush ginger and garlic for added flavor. Simultaneously, soak tamarind in 1/2 cup of water. This will be used later to extract tamarind juice.
2. In a pressure cooker, heat oil and add mustard seeds, fenugreek seeds, cumin seeds, and curry leaves. Add the crushed ginger and garlic to the tempering. Allow them to release their flavors, infusing the oil with a rich aroma. After a few mins, add the chopped onions, tomatoes, and green chillies. Saute until the mixture becomes soft and mushy.
3. Add the previously prepared chopped brinjal to the cooker. Allow the brinjal to cook along with the sauteed onion and tomato, absorbing their flavors. Now, add the tamarind extract, sambar powder, and turmeric powder.
4. Add the necessary amount of salt. Close the pressure cooker and cook for 3 to 4 whistles.
5. While the pressure is releasing, coarsely grind the peanuts. Once the pressure is released, open the cooker and add the ground peanuts. Bring the mixture to a boil. Garnish the dish with fresh coriander leaves, adding a burst of freshness. Adjust the salt according to taste.
Once you achieve the desired consistency, turn off the flame. Serve the flavorful brinjal dish with rice or chapathi, enjoying the culmination of rich spices and textures.
Points to remember:
- You can replace the peanuts with sesame seeds. Roast 1/3 cup of the sesame seeds for a few minutes and grind them.
- I sometimes skip the green chilies and add red chili powder along with the sambar powder.
Happy's Cook - Divya
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