As I said in one of my older posts (Anger Facts # 1), as a child, I rarely lost my temper. In those days, I remember that when once every few months or so, I got really angry and blew my lid, everyone around me sat up in attention – the anger was noticed and the reason why it surfaced was investigated closely. Most of the time, my expression of anger solved the problem that caused it to come up. Later during my teens and early 20s, when it became “fasionable” to be angry all the time, no one took my anger seriously at all. My closest friends in law school just termed me “moody” and despite my yelling at a situation over and over again, the situation didn’t change at all! It was only after a few months of regular meditation and yoga that I realized as an experience that anger when expressed constantly, loses its oomph and its power to reform (people or situations).
But anger is also an amazing thing in many ways. Guruji makes a beautiful distinction between “getting angry” and “showing” anger. In the former, our entire being is shaken by the anger – it is often also coupled with hatred or irritation at the level of the heart. Anger of the latter kind, i.e. anger that is just shown, is a more superficial anger – it is expressed in order to achieve a purpose but is not felt at the heart level. The heart is pure and untouched by the anger and instead, such anger is expressed out of love and concern for the person to whom it is shown. A classical example would be the anger expressed by a mother towards a child who is taking her hand towards fire. First the mom will say “don’t do that… you’ll get burnt.” Eventually, if the child persists in trying to touch fire, the mother will give the child a scolding (or even a slightly sharp rap on the hand as an evil lesser than a burnt hand) showing great anger, but at the level of the heart feeling only love and concern for the child. Such a showing of anger doesn’t affect the whole human system in a negative way, but is short lived and dies immediately. Showing anger, in short, is OK and even necessary in many situations. But getting angry… well… in my experience it helps no one.
My baby girl is an expert at recognizing the different types of anger :D When I am just showing anger (which I do sometimes in order to prevent her from eating all types of stuff off the floor for example), she realizes immediately that she is doing something that’s forbidden for her own good. So she stops what she’s doing, looks and me and immediately raises her arms up, asking me to pick her up – its like her way of saying sorry, I accept my mistake, lets be friends again now :D When I am really angry and annoyed at anyone or anything, on the other hand, she just gets confused and starts crying loudly. She wants me nowhere near her, she runs instead to papa :)
Blessed are those who can distinguish between the two types of anger! Accepting the love and concern shown as anger for our own good and ignoring the other type, especially if expressed too often!
Today's recipe: Baingan ka Bharta
Note: This recipe is not recommended for you if you have high pitta (example, if you are a person prone to getting angry rather often :D). Also, Aubergine (Baingan) is a highly tamasic vegetable/fruit (i.e. might make you dull and sleepy). If you are having trouble sleeping, it will therefore of course likely help you a great deal! Finally, I rarely use onions in my cooking (because it is highly rajasic). The original Baingan Ka Bharta made Punjabi style uses a whole lot of onions... Apples, as used in this recipe, are a great satvik substitute for onions and will (hopefully) help reduce the tamasic quality of this dish!
Ingredients (for 3-4 people)
4 large aubergines (Eggplants)
1 large apple
2 large tomatoes
1.5 cups green peas
1/2 tsp lemon juice
Salt to taste
1 1/4 tsp Coriander powder
1/2 tsp Turmeric (Haldi) powder
1.5 tsp Garam Masala (you can buy it in any Indian store, or can just take some from me :D)
1 green chilli (optional) - chopped (Avoid if you have high pitta)
1.5 inch piece of Ginger - grated
3 tablespoons cooking oil
8-10 Fresh Coriander leaves - chopped
Method
Pre-heat the oven to 180° C
Put the aubergines in the oven and bake till the inside is soft and the outside is charred or easy to remove (will take about 30-40 mins). Those of you who have the good old stoves with real fire, just place the aubergines one at a time directly on the flame, rotating it periodically till the outside skin is totally charred and the inside is soft.
Remove the aubergines from the oven and let them cool down. Once cool, peel off the skin and throw it away.
Chop up or mash the flesh of the aubergines well. Add salt, Garam masala and grated ginger to the mashed aubergine and mix well. Keep aside in a closed dish.
Chop the apple and the tomatoes into small pieces. Heat oil in a large pan and add the chopped apples. When the apples are half cooked, add all the spices (Haldi, Coriander, green chilies) and the tomatoes and cook on medium heat for 2 minutes stirring with a light hand so that all the spices are properly mixed with the apples and the tomatoes. Add the peas and stir again. Place the lid on the pan and let cook for another 8-10 minutes (or till the peas are cooked) on low heat. Once the peas are cooked, add the mashed aubergine and mix well. Add more salt if needed as per your taste. Once again place the lid on the pan and let cook for 5-6 minutes. Remove from the heat, and put into a serving dish. Mix in the lemon juice and sprinkle the chopped Koriander leaves on top just before serving.
Goes best with fresh home made chapatis! :)
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