My first attempt at this veg curry went south right from the supermarket when I had an apparent brainfart and mistook a cauliflower for a cabbage. I thought I knew better. Here we are.
This recipe is from Rukmini Iyer's India Express, full of mostly veggie Bengali dishes. I decided it would be good to bring the ingredients to my mum’s house and cook it there with her, to see if my prep and cook times might match what was suggested in the recipe. Sometimes cooking alone with memory difficulties means taking a break to let my brain calm down, and not allow myself to get overwhelmed, which then leaves me wondering where I was up to in the process. With someone else chipping in as well, it took the load off.
I seemed to only have ground cumin and not the seeds, but thankfully my mum had the supply. How these things evade me when there is a literal plan to write out the ingredients in my phone every Thursday, I don’t know. To make things simpler, we used garam masala that was premixed, so we didn’t have to fiddle about with cloves, cumin seeds and cardamom pods. It was supposed to serve 6 people, but our version only seemed to amount to 3 platefuls. We’re not particularly big eaters, so I don’t know how that happened.
Took an hour total. It ended up quite a dry dish, so we added in some yoghurt and mango chutney. But it tasted okay considering there was no meat.
I felt it was necessary to try again with an actual cabbage, this time without assistance. I swapped out peas for mixed veg and regular cardamom pods for black, but after an hour and 20 of cooking, it was ready. So, slower alone.
It tasted… okay.
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