Sachin Tendulkar, the legendary Indian cricketer, turns 53 today. Known as the 'God of Indian Cricket,' he has brought many accolades to the nation with his on-field brilliance. However, few know that he is also a passionate chef who loves cooking for family and friends. In an interview with Curly Tales, he opened up about his culinary adventures, including how he impressed his wife Anjali with his rice and fish curry and once cooked a famous Bihari dish for a New Year party. Here are the details.
Sachin's Love for Cooking
In the video interview, Tendulkar shared his enthusiasm for cooking, saying, "I love cooking for family and friends because I find it very comforting and relaxing." He emphasized that preparing meals allows him to unwind and connect with loved ones.
Cooking for Wife After Marriage
After getting married, Tendulkar wanted to surprise his wife Anjali with a special meal. He called his mother to get the quickest recipe for rice and fish curry. He then prepared the masalas, marinated the fish, and served the dish to Anjali, who was impressed by his efforts.
When Sachin Cooked for 50 People
In the same interview, Tendulkar recalled one of his most challenging cooking experiences: preparing Baigan Bharta for 50 people at a New Year party. He explained, "That was the most challenging cooking experience, as when you cook for 5-7 people at home, you have better control over ingredients and the process." For this massive feast, he used almost 25 eggplants, 40 onions, and 1 cup of salt, cooking everything in a large vessel. He added, "I can never forget that experience."
How to Make Baigan Bharta at Home
If you want to recreate Sachin's favorite dish, here is a simple recipe for Baigan Bharta.
Ingredients
- 1 large eggplant
- 2 tbsp mustard oil
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 3-4 garlic cloves, minced
- 1 inch ginger, grated
- 2 green chilies, chopped
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- Salt to taste
- Fresh coriander leaves for garnish
Method
- Wash the eggplant and coat it with mustard oil. Roast it directly over an open flame or in an oven until the skin is charred and the inside is soft.
- Let it cool, then remove the peel and mash the pulp in a mixing bowl.
- Heat oil in a pan. Add onion, garlic, ginger, and green chilies. Saute until golden.
- Add chopped tomatoes and cook until soft. Add turmeric, red chili powder, coriander powder, and salt. Mix well.
- Add the mashed eggplant to the pan. Stir and cook for 2-3 minutes.
- Adjust seasoning to taste. Garnish with fresh coriander leaves.
- Serve hot with rice and dal or any main course dish of your choice.
Images Courtesy: Instagram and iStock.
