Lots of things going on these days. Life sure has a way of reminding you that not all will stay hunky dory. Not always. So even before we have had enough of our whatever little good time we get, there comes a jolt that brings us back to reality.
And I find myself taking solace in Mirakkel ( an absolutely wonderful Bengali stand up comedy show on Zee Bangla ) more and more ... just so that I know I am still humane enough ... that I can still forget reality and laugh for an hour.
I'll not write anything about the blast in a favourite hangout ... the German Bakery ... in the quiet lanes of Koregaon Park of my city.
The reason being too many things are being written and said.
I for a change will just say quiet ... and keep trying to figure out why the release of a movie is so important than the lives of innocent citizens. And why was the police, patrolling KP for so long, sent to guard multiplexes so that a movie can be released ... so that some already filthy rich could make some more money. Citizens life be damned.
No ... I'd rather stay mum.
Cook. Serve. Eat. Live.
And to add to my woes, my TP crashed. Finally got it back whole. And fell in love with the "Mark all as read" button.
Much as I would have loved to visit all the beautiful blogs and leave lines, the number on my reader overwhelmed me and I scurried to get rid of it. But I do promise to start visiting all of you again.
On a slightly happier note, I did get to make a small trip to the beach in the past long weekend ( post coming up in my travelogue soon ). After almost a whole rough year, I got to breath awhile.
Coming to today's dish, it is a family favourite that is ridiculously simple to make yet wonderfully flavourful. A huge help when you have family or close friends visiting. Makes a cosy quick dinner or a very filling breakfast too. This dish is made very regularly at my in-laws place. I have added fresh green peas as they are in season. Can be skipped too.
Need : Boiled potatoes, green peas [optional],
a pinch of haldi / turmeric powder, a pinch of hing / asafoetida, a little jeera / cumin seeds,
a little red chilli powder, cooking oil, a pinch amchur powder / dried mango powder,
salt to taste, water to cook.
How to : Skin the potatoes and lightly crush them by hand. Do not mash them completely ... do keep a few medium sized pieces.
Heat oil in a wok or kadahi. Add the jeera. When it starts to splutter add a little hing ( if you like the flavour of hing, you can add enough to make the dish pungent ... else keep it to just a little).
Add the potatoes, the peas and toss around a little on high heat.
Add the haldi, chilli, amchur powder and salt. Add enough water to cover the potato pieces.
Lower heat, cover and cook.
Let it stay on heat and simmer for a longish time. Do remove the cover and check in between if it needs more water. If the gravy is turning thickish, then add more water and cook for some more time.
The more you boil this, the better the flavours are absorbed by the potatoes.
Pair it off with hot rotis or parathas or puri/luchi.
This tastes best when it has been kept over for a day or overnight. Try it out this weekend for brunch or dinner. :-)
TC all !!