FullSizeRenderHaving vegetarian meals on certain day or days of a week is a part of Indian tradition. That’s how this particular recipe was born. Lots of successful and not so successful experimenting with my culinary skills or what have you got, happened in my last visit to Assam.

I wanted to make a fish or meat dish with til or sesame seeds that particular day for lunch, but then my in-laws  said its a Monday and a no non- veg day. Opps! I forgot about it. Now what!!!!

Making some meat or fish with sesame seeds paste was there in my mind, but now i had to substitute meat or fish with something veggie. Looked out for a while and decided to try the same thing with the baby eggplant lying in the fridge.


And there, this recipe became such a hit not only among my family members and friend there in Assam but also here in Bahrain. Though I was in a village with no gadgets, no fancy stuff, being an  over enthusiastic cook, tried out something new each time with fresh home-grown fruits and vegetables, was able to win everyone’s heart with good food and tales as always. I so love being with people sitting with them with cups and cups of tea, getting to know new things and tales, telling mine…. has always been so much fun.

My 4-year-old Ayona enjoyed to her heart’s content playing in the courtyard with cows, goats and what not. What to tell about her, even I was enthralled to see the super excitement in my daughters playing and interacting with animals, plucking garden fresh vegetables, flowers, enjoying rains, muds etc.

The moments of being closest with the nature is what i miss here in Bahrain. The little things like the home-grown baby brinjals, the grinding stone excited them. My 10 years old elder daughter Inakshi is grown enough to understand the beauty lying behind each and every moment spent there and cherish the memories , the traditional foods. Glad that my girls are still attached to their roots.


  • 500 gm Long baby eggplant
  • 3 Tbsp oil 
  • 1/2 Tsp turmeric powder(optional)
  • Salt as per taste

For the sesame paste:

  • 2 Tbsp Black sesame seeds dry roasted
  • 1 inch ginger plus more for garnish
  • 2 large pods of garlic
  • 2 fresh green chilies
  • Handful of chopped fresh coriander leaves


  1. Cut the eggplant lengthwise into two and soak in water for few minutes. This is to avoid the eggplant from turning black. In the meanwhile grind all the ingredients required for sesame paste into a fine paste. Now drain the water of the eggplant and keep it aside.
  2. Heat oil in a pan and fry the eggplant with some turmeric and salt. Cover and cook for 2-3 minutes. Now take out the partially cooked eggplant into a dish and keep it aside.
  3. In the same oil add the sesame paste and 1/2 a cup water. As it start simmering add the fried eggplant, season it with the salt required and mix well. Now cover and let it cook until well done.
  4. Finally garnish with fresh grated ginger, a sliced green chili and some fresh chopped coriander. 



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