Life style

My home is the taste of eggplant

Published

1 year ago

2023/11/12

Thilina Walpola

Growing up in Sri Lanka, my childhood was rich with home cooked eggplant dishes — despite my dad’s warnings

Zinara Rathnayake

I cannot remember when I first tasted eggplant, but I was at home. Where I grew up. Our house sat in one corner of a two-acre paddy field in the teardrop island, Sri Lanka. I was in kindergarten, or maybe even younger. My mother made sure I grew up with the flavours of wambatu. This is the name for eggplant, aubergine or brinjal in native Sinhalese – wambatu.

In ayurveda, purple eggplant is considered a “heaty food” — my father, always reading, would advise us against eating it too often. “You’ll get a headache,” he will say one day. “Your legs and hands will ache,” he will tell us another day. Now at 24, I realize my father may have been right all along. Nightshades such as eggplants do seem to trigger my frequent migraines.

But it was too late. I will always love wambatu now.

Growing up in our little home, my mother would cook me her tempered eggplant dish two or three times a week. We had two kitchens at home. One was the usual indoor kitchen. The other was an open kitchen space with an earthen fire. This was the norm in Sri Lankan homes. The modern indoor kitchen is for light cooking. The earthen fire is for “serious” cooking.

Inside, there was a kerosene stove. “It cooks food faster,” my mother would say. She juggled two jobs — teacher and housewife. Once she washed and removed the stems, she would cut each eggplant into thin slices. She would carefully check for any rotten part, or sometimes for worms. If your eggplant has tiny holes inside, it’s a telltale sign of pests. In the early 2000s, most vegetables we bought home were organically grown. There was always a chance to find a tiny worm or a black, rotten part in our eggplants.

“These are the best eggplants,” my mother would say as the younger me watched her with disgust as she removed the inedible parts. “You know you aren’t eating poison. They don’t have chemical pesticides.”

In mornings before school, she would use an aluminum cooking pot. She would pour a little coconut oil. How many spoons? Two or three? There was no measuring scale. “The right amount, so it tastes right,” she would tell me. The same words her mother, my grandmother told her. Homemade coconut oil slowly would heat on the kerosene fire, and the rich aroma would fill the space within the four walls of our kitchen.

Curry leaves, sliced onions, chopped garlic and finely cut red chili would cook for three to five minutes. When the onions turned translucent, she would add the sliced eggplant into it, followed by a few tablespoons of red chili powder, roasted curry powder, turmeric powder, and sea salt. It’s cooked until the eggplants turn slightly mushy.

The creamy lentils curry and spicy sambal paired perfectly with my mother’s slightly-mushy, tempered eggplant. It was a divided labor of love. It tastes like home.

Served warm, I would devour this eggplant with white or red rice, a creamy parippu (lentils) curry, and pol sambal. Lentils are cooked in thick, creamy, homemade coconut milk with Lankan spices. Pol sambal is a spicy condiment prepared with freshly, scraped coconut. Every morning, my father would scrape half a coconut. He would then add the grated coconut flesh, dried red chili, and sliced onions into a chalice-shaped mortar. He would use a pestle to finely crush all the ingredients, and season it with lime before it went into our plates.

Tempered eggplants are muddy-green in colour. Before cooking, nature marks the raw eggplants with white and purple stripes. These are graffiti eggplants. They grow in abundance in the dry parts of Sri Lanka. Every Sunday, I would go to the weekly fair with my mother. It was a produce market where men and women came to sell and buy local produce. We’d buy two kilos of graffiti eggplants every week, just for me and my mother.

On the day of my ‘akuru kiyaweema’ — a customary event of reading the first letters to a child at an auspicious time in Sri Lanka.

Some days in the evenings, I would sit on the green grass by the small bamboo gate at home. Every evening, a middle-aged man rode his bread truck along the dusty narrow lane in front of our house. He went through the paddy fields into the village beyond visible sight. We called him Choon Paan Uncle. Choon is a Sinhalese term which indicates fun and happiness — something like good vibes. Paan is the Sinhalese name for bread.

The truck was Choon because he played music. It was a distinctive sound unique to Choon Paan trucks around the island. When I would hear the first sound of Choon Paan Uncle, I’d call my mum and we’d buy a loaf of bread from the truck, fresh off the oven. During dinner, I’d eat two slices of bread with my mother’s tempered eggplant dish.

The American eggplant is meatier inside. They grow in farmlands in Sri Lanka’s hill country, particularly in the tea town Nuwara Eliya. The sight of small makeshift stalls piled with stacks of glorious, dark-purple eggplant fills my heart with joy. It was only during school holidays that we’d road-trip in a small minibus to the up country. We’d come back home with several kilos of eggplants and a potted, mountain-grown gerbera plant. A week later, the gerbera plant was usually dead, but our stomachs (full with delicious eggplants) are happy. Our hearts were even happier.

My mother also made a creamy curry with eggplants. She would first deep fry sliced eggplants. Once the excess oil is removed, she would make it into a curry. The crunchy pieces were cooked in thick coconut milk and seasoned with Indian Ocean spices.

There’s another eggplant dish I remember well. Wambatu moju is a celebration. It’s a delightful pickle that’s only prepared during special occasions. It has often been a centerpiece of the lunch table at home weddings, birthdays, and Sri Lankan New Year celebrations. It’s mostly served with yellow ghee rice.

To make it: eggplants are sliced. The meaty slices are fried until they turn golden brown in colour. You then fry your green chillies and shallots. These coconut-oil fried ingredients are marinated with mustard paste, ginger-garlic paste, chili flakes, salt, sugar, and vinegar. At home, we prepare the pastes ourselves on a grinding stone by hand. The preparation lasts for hours.

With layers and layers of taste, the eggplant pickle is quintessentially Sri Lankan. It tickles your taste buds. Chilli adds a punchy note. The tangy vinegar pairs well with sugar and salt, and balances the bitterness of the crushed mustards. It’s every wonderful flavour in one single bite.

Me and my mother in the late ’90s.

Back then, in our tiny house by the paddy fields, my father worked his spare time in the garden. Our lawn was where bananas, pineapples, coconuts, and some vegetables were grown seasonally. There was also Thai eggplant and pea eggplant. Green in colour, they both look and taste different from their purple-coloured sisters. My father excelled at his elabatu (Thai eggplant) curry. He added dried tamarind from our next-door neighbor to our tiny Thai eggplants, cut in half and de-seeded.

Pea eggplants or thibbatu are even smaller. They are tiny, perfectly round balls. They are also named Turkey berries. When tempered, the clusters of berries taste wonderful. Since they are incredibly small, my father didn’t bother to remove the bitter seeds. But it was the kind of bitter you’d slowly fall in love with. I hated it at first, but with time, I slowly begin to like it. Before I knew it, I would ask my father for bitter-tasting, stir-fried pea eggplants every dinner.

As I grew up, I began loving my father’s Ayurvedic cooking. He frequented the outdoor kitchen, where he prepared tempered pea eggplants on an earthen fire inside a clay pot and turned seedless Thai eggplant into the sour, creamy curries I devoured. “There’s nothing heaty about them,” he would tell me with a smile.

In Colombo, I eat chemically-treated veggies and fruits from the supermarket, and I lunch in small eateries where curries taste nothing like love.

When I turned 10, we left for my school in Kandy. We stayed in a mountain house in the chaotic city. Our Kandy house only had one kitchen. It was where we were first exposed to chemically-treated veggies. My mother didn’t have to double-check for worms or rotten parts in her bulb-shaped, dark purple eggplants anymore.

My parents relocated to their tiny house by the paddy fields. Often, I head back home for my mother’s tempered eggplant. It sometimes triggers a migraine, but I cannot resist the taste. My father is retired now. He works in the garden and cooks on the earthen fire, making me his curries with glorious green eggplants. (BBC)

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Life style

Blending additional warmth to festive v season

Published

7 days ago

2024/12/22

Thilina Walpola

Pegasus Reef Hotel brought a refreshing twist to the festive season with its much awaited ‘Tropical Christmas’ themed holiday activities by lighting the Christmas Tree and welcoming Santa to the tropics a press release said. The celebrations provided a unique and joyful experience for the whole family, blending the traditional warmth of the festive season with the vibrancy of a tropical setting. The beautifully lit tropical Christmas tree set the tone for both an unforgettable evening and a magical holiday season for all. Guests enjoyed a host of activities including interactive elements for children, including surprise Christmas gifts and photo opportunities with Santa said the release.

The centre piece of the festivities was Santa who made a grand entrance to the event having escaped the cold of the North Pole, to spread the joys of Christmas to young and old in a warm tropical setting. This added to the ambience and brought out that true festive spirit. Tropical-inspired cocktails were available along with delicious food to offer additional flavour to the celebrations.

Commenting on the celebrations, Renuke Coswatte, General Manager of Pegasus Reef Hotel said, “Our Christmas celebrations have always been highly anticipated and has set the tone for the season. This year, by giving festive traditions a tropical twist, we were able to provide our guests, their friends and families a truly unforgettable start to the holiday season. From ‘Santa’s Welcome Party’ coupled with the ‘Tropical Christmas Tree Lighting Ceremony’ and with what we have in store in December, the celebrations will truly be unforgettable.”

Pegasus Reef Hotel has garnered a reputation for hosting exciting festive events over the years, making it a top choice for year-end parties for all. So much so, that the hotels Christmas festivities are eagerly anticipated throughout the year. This year’s ‘Tropical Christmas’ celebration was an ideal opportunity for families, couples and friends to celebrate the season in a warm and inviting setting, that features activities for all.

Lighting of the Christmas Tree and Santa’s welcome party brought the magic of ‘Tropical Christmas’ to life blending traditional holiday festivities added with tropical charm. Pegasus Reef Hotel warmly invites everyone to join in the upcoming seasonal celebrations and create cherished family memories that will last a lifetime.

For more information on future events, contact Pegasus Reef Hotel on 0112049600, follow them on social media at facebook.com/Pegasusreefwattala or www.instagram.com/pegasusreef_wattala and visit their website at www.pegasusreefhotel.com.

Life style

Tis the season to sparkle and shine

Published

7 days ago

2024/12/22

Thilina Walpola

This festive season, step into a world of allure at Taj Samudra Colombo, where the spirit of Christmas is brought to life with joy, celebration, and heartwarming experiences said a press release.In the words of Kris Kringle from A Miracle on 34th Street, “Christmas isn’t just a day; it’s a frame of mind.” At Taj Samudra, we embrace this philosophy with a delightful array of offerings designed to spread joy and festive cheer to our guests throughout the season said the release.

From gourmet hampers to festive family dinners, the Christmas carvery market, and the iconic Christmas goodies hut, our kitchen team has created a magical atmosphere for guests to enjoy, share, and celebrate this season of giving.

Luxury Seasonal Hampers and Wine

This Christmas, Taj Samudra offers the ultimate luxury gift experience with customized seasonal hampers. Choose from a selection of premium wines, Champagne, sparkling wines, and exclusive beverages, along with Christmas cakes, puddings, festival chocolates, cheese, seasonal cookies, and more. Curated to perfection, these hampers are the ideal way to indulge your loved ones with festive joy.

Christmas Carvery Counter

Indulge in the flavors of the season at our Christmas Carvery Counter, featuring a homemade charcuterie station brimming with delicious offerings. Enjoy lamb salami, beef salami, smoked lamb, honey ham, chicken cold cut, smoked seer, chicken liver pate and a variety of other delectable treats, perfect for gathering and sharing with friends and family.

Christmas goodies hut at the lobby

Visit the delightful Christmas goodies hut in our lobby, a stunning display of handpicked seasonal treats created by our award-winning chefs. The Goodies Hut, open daily from 10:00 am to 9.00 pm, offers an array of beautifully decorated seasonal goodies and carefully selected gift items—ideal for gifting or enjoying yourself.

Christmas eve celebrations

On the eve of Christmas, join us for a traditional Christmas eve dinner buffet at Ports of Call, where festive delicacies, live action stations, and mouthwatering desserts await. Santa will make a special appearance to delight the young and the young-at-heart. Additionally, enjoy a festive à la carte lunch and dinner at Golden Dragon, Navratna, and YUMI, our stylish Japanese resto-bar.

Christmas Day Festivities

Celebrate Christmas Day with a traditional festive lunch at Ports of Call, featuring all-time favorites such as succulent turkey and a wide selection of Christmas specialties. Our Executive Chef Sajesh Nair and his kitchen brigade will craft the perfect Christmas spread to satisfy every craving.

The said experience an unforgettable musical evening with The Traveleer Sound Duo from Budapest

The release said The lattice lobby lounge for an unforgettable musical experience with The Traveler Sound Duo from Budapest, Hungary. Known for their captivating performances, this talented duo brings a diverse repertoire that spans pop, rock, jazz, and more, offering something for every music lover. Catch them live every Tuesday to Sunday from 7:00 pm to 10:30 pm and enjoy their soulful melodies and dynamic sound in the heart of our vibrant atmosphere. They will also be performing during our renowned Sunday Brunch at Ports of Call, adding the perfect soundtrack to your delightful dining experience.

Unwind and Celebrate at YUMI Japanese Resto Bar and Poolside – Daily Happy Hour from 3:00 pm to 7:00 pm

This holiday season, experience the magic of Christmas at Taj Samudra Colombo, where every corner of the hotel radiates the joy and warmth of the festive season.

Fashion

Hot Red looks for Christmas

Published

7 days ago

2024/12/22

Thilina Walpola

Christmas is here and we are eager to begin the celebrations. Everything about December is breathtaking and spectacular, with the rapid shift in the weather and the increasing camaraderie. The cherry on top is the excitement of the New Year itself! The joyous month of the New Year and Christmas is filled with delicious delicacies, elegant decorations, lovely attire, and joyful vibes everywhere. Dressing up for Christmas in warm and fashionable red outfits is something we all love. However, if you are still confused about your Christmas attire, don’t worry, we are here to rescue you. When it comes to fashion and style, no one can do it better than our Bollywood queens. Here are some red-hot looks from our fav Bollywood divas to inspire your Christmas outfits.

Kiara Advani is a true fashionista who can pull off any look. While co-ord sets are among the season’s hottest fashions. In a red-coordinated ensemble, Kiara is offering fashion advice to everyone. Her ensemble is the ultimate Christmas attire since it perfectly combines sexiness and elegance. She is wearing a bustier crop top and a high-rise skirt that accentuate her physique. Bronze bangles and earrings completed Kiara Advani’s outfit as accessories. With this attire, you’ll definitely steal the show.

Huma’s red formal outfit serves as the ideal Christmas dress inspiration for you if you are not a fan of fancy attire and prefer a sleek and refined look. Whether it’s a casual gathering or a formal function, pantsuits look great on any occasion. In addition to being fashionable, it will also keep you warm. She looks great with a full-sleeved crimson jacket with a wide horizontal white stripe at the bust and straight-fit ankle leggings. For the best appearance, pair it with stud earrings and minimal makeup. Sara is a diva and she is slaying fashion goals in her little red dress with white frills.

If you wish to grab all the attention at the Christmas party then take cues from Sara and choose a red hot bodycon thigh-high slit little dress. Pair it up with a matching red jacket for the glam look and you will be ready to rock the Christmas party.

Among all the divas, Rakul Preet Singh is one of the most fashionable. The actress always dresses well, whether it’s in a gorgeous gown, party attire, or just something that’s too ethnic. Her red corset-style dress is stunning and a must-have for your Christmas wardrobe. It has an off-the-shoulder design, full sleeves, and a fitting nature. To get the glam look, wear it with pointed shoes and diamond drop earrings.

Talking about fashion and style and not mentioning Deepika Padukone is not fair. The queen of Bollywood looks amazing no matter what she wears. If you are tired of wearing dresses and gowns and want to try something different, her vibrant red power suit that exudes boss-woman energy is the ideal outfit inspiration. Her quirky bralette, which had a crisscross neckline, was polished off with a layer of preppy flair thanks to the oversized blazer’s design.