I theoretically love you

The vegetable dish for the week: potato and pea curry. This sounds like everything I would love (well, I really love potatoes). It is actually very good, but:

1. As with every single thing I’ve ever made, ever, the flavors are muted. Probably the fault of old chili powder and old turmeric and old (well, new, but made with old spices) garam masala. Oh, whoops, I never actually added the garam masala. (Also I just spelled that mamasala, which I like better.)

2. There are way too many potatoes. It tastes more like a carb course than a vegetable course. So it’s sort of weird to eat with rice on the side. It isn’t vegetabley enough.

3. There’s SOMETHING about it. I don’t know. Not enough flavor? DEPTH OF FLAVOR? (That’s a concept I don’t really understand.)

But I do like it, and if you want to, you may make it. Just add more spices. Or fresher spices. I think I’ll probably make it again, and/or experiment with it; it is a good combination of things.

I diced my potatoes and tomatoes into approximately half-inch dice (this is pretty small; I wanted them to be close in size to the peas. They’re bigger, but pea-sized potato pieces would be a little insane).

I have a very hard time taking photos of white food.

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This is harder than I thought it would be

Wow, so dramatic. The title of this post refers to making more Hare Krishna food: lobia, or black-eyed peas in tamarind-ginger sauce. (Sorry, I don’t know how to link to a particular part of the page. Help?) I’m in a food rut and nothing sounded good except more interesting bean-based dishes, so that’s what I did (and a vegetable recipe that I hope will be better than last week’s—last week’s turned into such a debacle that I couldn’t even post about it).

I had this weird idea that I had seen tamarind paste in my grocery store before, but of course I was wrong and it was guava paste. I ended up buying a box of whole tamarinds, and then discovered I probably shouldn’t have bought sweet ones, but I didn’t know there were different types of tamarinds. So this dish probably didn’t come out the way it was supposed to.

I own a lot of black-eyed peas now. I’m not sure if I like them.

That was step one in the unexpected difficulties. I soaked my black-eyed peas overnight and, the next day, boiled the water they were in and then added some ginger, turmeric, and chili powder. I then left it to cook for a while.

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