Some dishes you cook not just because you love the taste but also because of memories. The memories that come floating like clouds along with that particular dish. For me, Food nostalgia is one of the best part of cooking and eating to relax me even on a stressful day. A joy, kind of time travel back into the childhood the memories of the food we ate are almost priceless. Some of the dishes are forgotten and some remain etched in the memories forever. The food we ate during our growing up years was mostly simple homemade fare, most of the dishes Mom cooked had Multani Influence as both sets of my grandparents migrated from that area during partition. Of course with Mom’s own touch which she never forgot to add to any dish. My grandmother would always say she (my Mother) always love to work on the technique and even simplest of the dishes she cooked are absolutely lip-smackingly delicious. My Nani (maternal grandmother) used to make this Bataun /Vataun tamatar tari without wadiyan but Mom added her own twist in form of amritsari wadiyan which made it little spicier and added another dimension in terms of overall texture of the sabzi. For most of punjabi style or Multani curries or Multani style curries we use these long Chinese eggplants. Preference is always given to this long ones over round baingan, but if you can not find the long variety one can use the round ones too. It’s been a long time that I shared any recipe from my Mother’s kitchen Though this time she did not cook this Baingan tamatar ki sabzi this time but I followed her recipe to the T, and the result was this gorgeous eggplant and tomato curry which tastes absolute delightful with a side of chapati or paratha. With this, I also served Sarson ka saag which is another winter special in Punjabi homes.
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