Another winter special. The heady flavours & the sharp, tangy taste opens up your respiratory system like no other dish. And the warmth that washes down your body and soul, equals second to no other pleasure, on a chilly winter day. Another family favourite from childhood days. Recipe lovingly coerced from Ma 😉… Have you guys noticed how the Moms, Grand-moms, Old Aunts hang onto atleast a few of family favourite recipes…? Not out of any other feeling, but just to make sure that the children keep requesting them to churn up those dishes, and they can shower their love & affection through their cooking …extra desi ghee making it very clear to the grateful eyes of the targeted…!!!!
Vegetarian
Lahsun Tamatar Adrak Sabji
Method
Take a heavy bottomed kadahi. Add ghee. When hot, add 2 tsp jeera. Fry till it crackles.
Add Ginger garlic onion paste to the kadahi, fry till the ghee starts showing. Add salt & chilli powder (to taste). Also add 1 tsp of haldi powder.
Add pureed tomato to the mix, fry till the ghee floats to the top & also starts showing on the side.
Add the whisked yoghurt. Mix thoroughly. When the contents come to the boiling point, let it simmer on the sim, stirring occasionally, till all the moisture has evaporated and the ghee starts showing cleanly (the ‘bhuna’ stage).
Add (boiling) water to the kadahi. We like to have a thin-to-medium curry viscosity, so adjust accordingly. Once boiling, taste for seasoning & adjust.
Add finely chopped green coriander. Cover the kadahi & cook on sim for ‘dum’ for 10 minutes.
Its ready to serve.
Note: There is a little variation to this recipe, and the opinions are divided on both 😊
With all steps, processes and the ingredients remaining the same , it involves the texture of the final dish. Some like the final dish to be absolutely smooth curry-like. Others have also appreciated a granular version.
The difference lies in whether you make an Onion Ginger Garlic paste in the blender (ditto for the tomatoes) as outlined in the recipe text above…Or whether one chooses to finely dice the ingredients in a hand operated chopper…? The difference is not only in the texture, but also in the appearance, taste & flavours. One has to try both the versions and take a call on what they want to go on with.
Another tip, in this context. If somehow you are not too happy with the chopped/diced version when the dish is cooked and ready to be served……just use a hand held power blender, puree the whole thing, put the pot back on the stove for a couple of minutes of boiling…and you are home again……
The trick lies in being imaginative & innovative. And let this guide you through all your culinary explorations. Don’t get weighed down by the set norms. Those norms were set because those people could/would not think beyond the written word. You have the power to free yourself of those shackles. Do it.
Memories from the kitchen
