FUNGUZZ

Jassi Fidhu feat. Aman Hayer – Ki Kehne (i do try to pick relevant tunage lol)

Christ, I love food.

I never realized  how much I love food the past 4 years in college because I was smoking a pack a day of these babies and eating the same friggin sandwich every day twice a day (if you’re still at davidson, get chicken salad, muenster, lettuce/tomato/pickles, plus honey mustard on pumpernickle at the union.. it’ll get you through the day). However now that I’m all healthy and whatnot, holy shit I can actually TASTE THINGS. Every raw vegetable has a delicious subtle flavor, not even talking about mad indian spices.

So, in the spirit of the resurrection of my taste buds, I’ve been making all kinds of fun foods. Last night for instance I really wanted some indian, so guess what I dun made some. And prep time only took about 30 minutes (though not counting all the dishwashing after.. but I know yall americans just pile everything in yalls fancy dishwashers and still manage to complain abt it. note: we do have a dishwasher at our house, but we’re principally opposed to it)

In any case, the curry I made can be called the Cauliflower, Potato, and Eggplant Spicy Curry in Tomato Gravy.

That sounds really awkward and long, but wtf I don’t know what else to call it. Suggestions?

HOW TO MAKE (or how I made it, rather..obv you can improvise to suit your own prefs)

Ingredients:

- 4 large tomatoes (abt 600 g total)

- 2 medium eggplants (abt 7″ long and on the skinnyish side.. mine were locally grown and delicious albeit slightly deformed lookin)

- 3 medium potatoes (each one abt the size of a large egg)

- decent amount of cauliflower (like 4 medium flowerets)

- some sort of tomato sauce

- olive oil (bad for hot cooking actually but i didnt have other kind last night)

You’ll need to make sure that you have enough spices to create a semblance of indian cooking flavor, sorta thing. Here’s a list of the spicing I used, which is kind of a mish-mash but also the quickest/laziest way I found to create the flavor I wanted:

- black pepper

- curry powder

- coriander powder

- ground cumin

- ground tumeric

- garam masala

- brown cinnamon sugar (gonna try to locate proper castor sugar for next time)

You can also add things like ginger/garlic paste, cardamom, cayenne, nutmeg, mustard seeds, sesame seeds, nuts of various kind, some shit called asafetida.. basically whatever darned spice you can get your grubby hands on.

Man I’m getting all confused trying to write down this recipe. Wtf recipes are hard. Okay, I’m just gonna write out everything I did.

1. Start heating some water on stove for your potatoes. While you wait for it to boil, chop up your tomatoes (v finely). As soon as water boils, throw in the potatoes. Let em boil while you make the other stuff.

2. Put pot on stove, add 3 tbsp oil and 1 tsp cumin, let it heat til it kinda starts to sizzle. Then throw in all your chopped tomatoes, add 4 tbsp tomato sauce, 1/2 cup water, and go crazy on the spices. I put 3 tsp curry powder, 1 tsp coriander powder, 1 tsp black pepper, 1 tsp tumeric, 1 tsp garam masala, and 3 tsp cinnamon sugar. Hellz yes. Mix it up and let simmer.

3. Now cut up your eggplant and your cauliflower into chunky-chunks. Get a nonstick pan big enough, put 2 tbsp of oil, add more cumin, and let heat. Now throw in the eggplant and cauli, mix up, and once again go crazy on the spices (but not so crazy as with the tomato gravy.. but as crazy as your heart desires of course). Add some lemon juice. Cover with a top and let fry.

4. Get back to your tomatoes in the pot. Should be a nice hot mushy mix at this point. You can at this point use a mixer or food processor to puree the gravy. Personally I didn’t, and I liked mine with the occasional tomato chunk in there. I just stirred and mashed up some of the tomatoes with a spoon.

5. If it’s been about 20 minutes since you put the potatoes to boil, you can turn em off and drain them now. Cut them up and throw em in the tomato gravy.

6. Transfer the cauliflower and eggplant from their pan into the gravy as well.

7. Stir gravy to coat all the newly added ingredients, let simmer for a few minutes.

Hooray. Should be done and delicious by now! Keep it simmering on low while you set up dinner for yourself. I had it with some brown rice and fresh veggies. SOO GOOOD.

Also this morning I made some TAASTY fruit salad. Banana, half an apple, half a peach, some blueberries, raisins, almonds, 1/2 cup of yogurt, bit of honey and bit of lemon juice. I would usually use vegan coconut milk yogurt (tastes a lot better anyway and is thicker), but I was out so I used mom’s plain organic. Was quite good, though a bit sour (hence the honey).

Almond Breeze is amazing almond milk. It’s so full, light, and sweet. Ahhh. Get some!

This entry was posted on Thursday, June 25th, 2009 at 9:10 am and is filed under food, recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.