March 31, 2008
Flicking through her edition of “The Good Housewife’s Encyclopedia”, I stumbled upon a curry of chicken recipe. Cooked with curry powder (natch), Worcester sauce (odd) and condensed milk (plain weird).
Still, we’ve come a long way since 1963.
Back in the living room, his uncle offered us dinner. I make a great curry, he said. It comes out of a bottle, and then I add grapes and olives to it.
Sounds like a great recipe for my blog, I croaked. So much for progress.
After gran’s, the brothers came back to our place for the real thing. Except I had little other than a few carrots and potatoes, some goat meat and a sack of urad dal to work with.
I decided to make a sabzi. This is the catch all word used to describe both vegetables and vegetable dishes. Making “sabzi” gives you the perfect excuse to cobble together leftover vegetables in an impromptu dish. Also, you can tweak the basic curry with the addition of whole spices or green chillies.
The good housewife’s curry of vegetable. Without the dodgy ingredients.
Slice the onions finely, and dice the carrots and potatoes into equal bite-sized pieces. Chop the tomatoes roughly.
In a pan, bring the oil to heat. When it’s hot, add the cumin. As the cumin sizzles add the onion, garlic and ginger and fry for five minutes until pale golden brown.
Next, add the tomatoes and all the spices apart from the garam masala. Fry for another five minutes until the tomatoes have lost their shape.
Add in the diced potatoes and carrots , half a cup of water, cover and cook on a medium flame unti the whole lot is cooked. This takes about 15 -20 minutes. All you need to do from time to time, is check on the pan and give the veggies a stir to prevent them from sticking to the bottom of the pan.
Finally, mix in the garam masala and salt, sprinkle the fresh coriander and serve piping hot in a bowl.