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| Collegian’s alu bhaaji |
Our kitchen in Bandra in Mumbai this morning was enshrouded by aromas of my childhood in Bansdroni in Kolkata.
Youth actually, given that I was reprising memories of a breakfast dish I’d make for my mum, brother and me on weekends when I was in college.
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| Bansdroni to Bandra |
But then when you are in your mid 40s you tell yourself that youth is a state of mind, that we are forever youthful, that age is a number.
There were parboiled potatoes in the fridge, so I decided to give the egg tray a break.
I took out a small kadhai (wok), heated a tablespoon of oil with a few crystals of sugar (to help caramelise the onions faster).
Once the oil was hot, added a tablespoon of finely chopped onions.
Stirred onions, once they were translucent added a tablespoon of finely chopped tomatoes and a green chilli.
Stirred and then 3 cubed and parboiled potatoes.
Sprinkled pink salt, black pepper, red chilli powder.
Too basic? It’s a collegian’s recipe!
Stirred it all together and at the finish added some fresh coriander and lime juice. Unlike in Mumbai, we did not really add curry leaves to food back in Kolkata.
Put in wholewheat sourdough pav in the same kadhai to heat after pushing the potatoes to a side.
In Kolkata mom would buy us soft buns from the local store for this.
The newspaper in the pic below is not some fancy styling element. It was there to prevent the table from getting scarred by the heat of the fresh off the hob kadhai!
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| Food styling 2.0 |
It’s all very real in the world of Finely Chopped!
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| This arrangement was for the photo I admit. K slept late and had her breakfast later after a crazy busy week |
I asked Alexa to play Deff Leppard for me as I cooked… Hysteria, Pour some sugar on me…
From the #HouseOfCats
From the #FinelyKitchenSoundtrack
Pour some sugar on me
Hysteria:
