November 17, 2009
So what does it feel like being back at work?
Wonderful. I bought a new pair of four-inchers and the shortest tulip dress I could find.
Hello intellectual emancipation.
Not that I didn’t make the best possible use of maternity leave. I researched the purchase of Mini Basu’s every toy, wardrobe essentials, equipment with the fervour usually reserved for groundbreaking client reports. I shook in my shoe boots as I read the latest baby management techniques. For the third time over. Mostly, I bonded with the little fiend. Wooden spoons, I am proud to report, are her favourite kitchen gadgets.
Six month’s later, I was tripping over myself to get back into the real world. Heartless me! It’s clearly okay to be asked why I don’t want to spend more time at home with mini Basu. It’s clearly not okay to wonder why one would want to embrace soiled nappies instead of a well-deserved promotion. Or am I being unreasonable?
It’s not easy. Racing home to see mini Basu, feeling guilty most of the time, about mostly everything. Still, I think I’m lucky to live in a world where I can make the choice.
I choose rushing around. And moist Keema Aloo, or lean mincement with potatoes, tucked into a pitta bread. Something different to an every day spag bol supper.
Chop the onion into little pieces and peel and cut the potato into little cubes. Bring the oil to heat over high in a large pan. When it’s hot, saute the onion and ginger garlic paste for 5 minutes until soft.
Add the mincemeat, turmeric, chilli, cumin and coriander, and cook, repeatedly bashing with a wooden spoon, until the meat is brown through and through.
Next roughly chop and add the tomatoes, potatoes, yogurt and half a pint of hot water. Lower the heat to medium and cook uncovered for 20 minutes. Stir this every 5 minutes carefully without breaking the potatoes to make sure the meat doesn’t stick to the bottom of the pan.
When the time’s up, stir in the garam masala, black pepper and salt to taste. Sprinkle with fresh coriander if you fancy and eat tucked into a toasted pitta bread with mango pickle.