Raw
green vegetables, red pumpkin, all sliced and cut to fine pieces, preferably of
the same size. Starchy vegetables like potatoes, sweet or otherwise, may be cut
and cooked separately.
Method: Place a thick pan on the fire.
Add a spoonful of butter or oil. Allow to heat. Add half a teaspoon of cumin
seeds into the butter and allow it to fry till it lets out a flavour. Gently
pour in the vegetables and turn down the fire to extreme low. Turn the
vegetables in the pan upside down for a bit. Add, salt to taste, a little
turmeric powder, a spoonful of garam
masala and place a lid over the pan and allow the vegetables to cook in
their own juices on a slow fire. Do not add water at this stage. Keep an eye on
the pan by occasionally turning the vegetables, this way and that. Once, it is
partially cooked, put off the gas and allow the vegetables to cook in the
steam, inside the pan. The flavours will marry gently and leave a lasting,
effect on your palate, long after the meal is over.
When you
are ready to eat, add a little coconut milk to the mixture or cream, in your
bowl. Or just plain, warm or boiling water, so you have the liquid effect, just
in case you like it that way. Or just eat it, without the additions.
This is
a no garlic, no onion vegetable curry, delicate on the taste buds and smooth
for your stomach. But if you are one of those, who like it a little strong,
then, avoid the cumin seeds seasoning in the pan and replace with crushed
garlic and finely chopped onions, fried until brown, before you let the
vegetables in, into the pan.
NOT all
marriages are as delicate and smooth like the vegetable curry the recipe of
which is given above. Clearly, if one starts with a lot of raw and rough smelly
flavours, the marriage may be indigestible.
“Indian
marriages last forever. They are stable and strong. You certainly do not have
that many divorces.”
“This is
news to me,” I said, a trifle doubtful about the BIG FAT Indian marriages, ‘at
least in Kolkata, I know, divorces have become an epidemic!’
The
stability of the old, traditional marriages has given way to adventure.
Besides, when both partners are economically independent, there is no need to
carry on with a long dead marriage, and be adventurous and embrace the new,
which promises a volatile, hot and simmering love, flavoured with passion and
non-lasting promises.
When I looked
at a generation, in England, which is 65 and above, I saw stability and
happiness for having stood their ground and stayed in a marriage, no matter
what. But when I looked at the generation which is 25 – 30 years younger, I saw
people have been more adventurous with their lives and have been able to
weather many changes and have taken risks in their lives for which they have no
regrets.
I am not
sure whether it is the security of living in a country, where, to love and
procreate, without having to marry, gives a person, a freedom, dear to the
soul, or is it just that marriage is still an important institution, but one
does not have to marry to have children.
I am not sure that our society in India will ever change to accommodate the freedom of the soul, to love, without questioning, gender, caste, creed, education, profession and mother’s family line details before we hope to tie the knot.
I am not sure that our society in India will ever change to accommodate the freedom of the soul, to love, without questioning, gender, caste, creed, education, profession and mother’s family line details before we hope to tie the knot.
Looking
back, I am reluctant to make a judgement, as to whether, we are moving fast
forward, or rewinding backward.
I have a
taste for a delicately flavoured Indian curry, which lingers in my taste buds
and does not bring up a strong smelling garlic onion burp that can shatter a
good night’s sleep.
I think
Jill will agree with me totally. We always finished a night’s meal with the
Indian curry and packaged ready to eat, steamed fish or chicken, topped with a
cuppa and dark chocolate.
Splendid! I say, splendid!
Watch video: What is the Big Fat Indian Wedding, today.