My wedding is an arranged one, we met twice and decided we could get married and remain under the same roof without killing each other (do not ask me how we came to that conclusion so quickly). He then returned to the states and used to call me everyday (aww…so romantic) at bloody 4am and chat for an hour or so. The chats were longer over the weekend err…like 4am to 12 noon! I cannot remember the exact conversations but our topics ranged from Munna Bhai MMBS to why Karnataka should share Kaveri river to child marriages to Nokia cell phones to polka dot chaddi’s! One week before the wedding I broached the food topic,
Me- I love balekai.
Him- Aioo …gas
Me- Ladies finger?
Him- Chee snail trail
Him- gas pods
Him- blood yuck!
Him- Bad smell
Him- I like that vegetable, but after eating that my body reeks of radish.
Me- *yeah right* Ok what about potatoes
Him- aiooo… fart bomb! I keep away from it!!
Me- WHAT??? You don’t like potatoes how can anyone not like potatoes? You are the only one in this world….
This man, whom I was going to marry did not like 99.9% of the vegetables and he absolutely hated potatoes. I on the other hand LOVED them: sautéed, grilled, mashed, in sambhars/palya/gojju/sasve I could eat potatoes through out the week and not be bored. Initially I tried being the good wife and made only what he liked after a month I threw the “good wife” tag in the thrash bin. And made everything he disliked – he had no choice but to eat it (it was this or Quiznos!).
He is not that fussy these days and to honour his patience and non-fussy attitude, I cooked his 'favourite' “fart bomb” ;)
Goanese Potato Curry- Tarla Dalal's Curries & Kadhis
2 cups big chunks of peeled potatoes
1 large tomato (pureed)
2 tbsp oil
For the paste-
1 tsp khus-khus
1 stick cinnamon
1 tsp dhania seeds
1-2 whole dried red chillies
2 cloves garlic
3 tbsp coconut
For the paste:
Rub the onion with oil and broil till the outer skin becomes black. Peel and discard the blackened layer and slice the onions and set aside. Heat 1 tsp oil and fry the khus-khus, daniya, cinnamon, cloves, peppercorn, red chillies and garlic till fragrant and brown. Set aside. Roast the coconut till brown and blend all these to a smooth paste with little water.
Heat the remaining oil in a pan, add the potatoes, salt and 1/2 cup water and cover, cook till done. Add the paste, tomato puree and bring to a boil. If it turns out too spicy add some milk.