We like to eat fried and roasted during rainy season. Probably the fire of gastric juices that had gone reduced now comes to its normal level. Due to it most of us remain hungry most of the time. Scientists are of the opinion that we remain prone to infectious diseases during rainy season. Hence only hot and fresh food remains beneficial for health during this time. Our ancestors knew it this, why food items used to be fried in oil.
Boiling of oil at a temperature higher than that of water killed most of bacteria. Cooks are of the opinion that some substances of food are soluble in oil only. They make our food delicious. Food is stored in our body as big source of energy. Hence nature has made such provisions that even a little amount of ghee or oil provides us satisfaction.
Fried and roasted food rush into our memory today because lock down has locked us inside. As a result the forgotten dishes are now being served on the table. Stuffed brinjal, stuffed lady’s finger, stuffed Shimla mirch, parval etc. taste double when fried. The maincourse items that were long banned in the kitchen are occupying their places on the dining table.
The fried avatars of vegetables taste double. In Rajasthan and Gujarat the spinach of spicy food is popular. In Gujarat it is called as Sambharia. The stuffed brinjals are very popular in Maharashtra and South India. In Bengal stuffed and fried tomatoes and Poton (Parval) are very famous. This name is also popular in Nawabs’ city of Lucknow.Historians are of the opinion that these food items reached to Bengal through Armenian refugee traders to Bengal. These were tortures in Ajarbaijan.
In Mediterranean countries the tradition of making stuffed brinjals and tomatoes developed through the same inspiration.
In the west the stuffed lady’s fingers that are prepared are not stuffed with vegetable material in turkey, Italy and France. These people use keema, prawns, and eggs as stuffing materials. In India, the stuffing materials have been searched to be paneer, khoya, boiled potatoes and other vegetables. At first these appear to be difficult but the process becomes easy if the stuffing materials are prepared first.
