Singer Sadhna Sargam shares her recipe for Stuffed Brinjal
Known for her melodious numbers, singer Sadhana Sargam savours an interesting mix of traditional Maharashtrian fare, sweetmeats and Mexican food
Sadhana Sargam’s voice might be sweet, but the singer prefers hot and spicy food. As she cooks her special Stuffed Brinjals, the crooner gets candid about cooking, et al.
With POTS AND PANS: Singer Sadhana Sargam in her kitchen at her Goregaon residence. Pics/Sameer Markande
I am a foodie. Gaana aur khaana ek saath hi hota hai (laughs). I enjoy sour and spicy stuff, so Hot and Sour soup is an all-time favourite. I dislike diet food as it’s bland and tasteless.
On my plate
My regular meals consist of vegetables and chapatis. Though I love dal and rice, I have cut down on my rice intake. Of late, I have become very conscious of what I eat. I grew up eating my mom’s poha and upma, but I have stopped that now. I eat fruits, khakra or cornflakes though I am not fond of them. Lunch and dinner are quite simple. When I travel to Pune, I stop on the Mumbai-Pune Expressway to eat batata vadas.
I enjoy the mishti doi, puranpoli and shrikhand. However, I consume buttermilk and lemonade without sugar. I gorge on ice creams and cheesecakes as well. I love the stuff you get at Natural’s.
During Gudi Padwa, we make shrikhand at home. During Diwali, we prepare karanji and besan laddoos. When my mom was alive, she used to prepare chivda and chakli. I put on a lot of weight post Diwali, but I don’t restrict myself during that period.
When my parents were alive, I was more enthusiastic about trying out new recipes to feed them. I live alone now and don’t cook as much as I used to earlier. Sometimes, I make dal fry, it’s one of my favourites.
My brother Sachin, who lives in Pune, says that no matter how much others try, my dal fry always turns out the best! I cook Indian vegetarian food. If I have guests over, I prepare two vegetable dishes and dal. We cook mixed vegetables, stuffed potato, brinjal, mutter and palak paneer.
I enjoy the jacket potatoes served in London. The pizzas in the US are heavenly with their cheese toppings. I relish Mexican cuisine, as they have nice options for vegetarians. Back home, I like the Chinese served at Mainland China, especially the noodles.
Food on the road
I like chaat and pav bhaji. If I am travelling in the South for shows, I like to have the idlis made at Saravanas. The Paranthewali Gali of Delhi is another favourite haunt. In Kolkata, I enjoy the variety of sweets and the vegetarian delicacy, such as aloo poshto.
It is Sadhana Sargam’s favourite dish as her mom used to make it wonderfully and taught her how to prepare it, too:
>> 6-8 small brinjals
>> 4-5 tsp oil
>> 1 tsp red chilli powder 1/2 tsp coriander powder
>> 3-4 cloves minced garlic
>> 1 small onion
>> 1 medium-sized tomato
>> Salt, to taste
>> 1 tsp turmeric powder
>> 1/2 garam masala powder
>> Coriander leaves, to garnish
>> 2 tbsp of grounded roasted peanuts
>> Wash the brinjals and slit them, but retain the stem
>> Mix the tomatoes, red chilli powder, turmeric powder, garam masala, salt, roasted peanut powder and minced garlic together with a little bit of water
>> Stuff it in the brinjal and
>> Heat oil in a pressure cooker and place the brinjal on it. Cook it on a high flame for some time and put a lid on it. Turn off the flame after one whistle
>> For garnishing, use coriander, tomato, cucumber and radish. You can serve it with chapatis