I woke up craving for something very Wintery, slightly oily today. And so I made this Brinjal Sweet potato curry which is made almost always at our Weddings, especially the winter ones. Called રસોઇયાનું રીંગણ-શક્કરિયાંનું રસાવાળુ શાક which when loosely translated means a Brinjal-Sweet Potato (with their skins on, not peeled) Curry made by Halwais/Cooks for the traditional wedding lunch feast, at our Southern Gujarat based Anavil Brahmin weddings. Served on બાજ/પતરાળા । plates and bowls made by sewing together several leaves ( usually leaves of Shaal trees, a tree of special significance in Hinduism ), this curry has a ruby red oil pooling around fat chunks of Sweet Potatoes & Brinjals mashed to make a smooth gravy. It is very uniquely seasoned too, with a hint of jaggery which gives the curry a unique dimension without making it sweet at all. Usually served with Gujarati Daal and Rice, I chose a lighter Khichdi today to go with it. Like everywhere else, Khichdi is not something consumed at auspicious events like weddings but hey, sometimes the stomach craves what it craves! 😬After the Diwali indulgence I don’t have the heart to extend my menu, but at the wedding feast, the platter will also have કેળા મેથીના ભજીયાં | Fritters made with Banana and Methi leaves mixed into Gram Flour or વાટી દાળના ખમણ | Surti Vaati daal na Khaman and લાપસી | a broken Wheat based Sweet made with ghee and jaggery. Sigh! It would have been bliss! 💕💕 But, I can definitely share the recipe here.
The image is from my own instagram account and can be found here
Diving into My Pensieve 