Today will be like a “will it or will it not?” kind of a day. Since the Islamic calendar is a lunar based calendar – based on the sighting of the moon – the days are not fixed like the Gregorian calendar. Also, the days in a month can be 29 or 30, but not more than that. Another interesting fact is that the calendar moves up 9 to 10 days early every coming year! Last year, Ramadan started on July 19, therefore this year it is tomorrow or day after. That is why every Muslim will observe Ramadan throughout all the seasons and times of the year in his lifetime. Interesting, right? 🙂 In my upcoming posts, I will keep sharing some bit and pieces of information regarding Ramadan and how we see the month. My posts may not be regular, will solely depend upon time availability, but I am sure that all of you will continue giving me the same support during this blessed month of ours. 🙂
Cooking vegetables is always a difficult thing at our place – I guess I’ve already mentioned that earlier and many of you had seconded me on that opinion as well!! If there is one vegetable that is readily accepted, then it is potatoes, however we rarely cook it considering my umma is a diabetic and she suffers from heart burns if she has anything from this family of vegetables, potatoes and tapioca included. One night, all that was available was potatoes and my B, who is our normal grocery purchaser, was out in action – read, outside of the home vicinity! So just went ahead and prepared this simple, no-hassle curry, that I adapted from “Magic Oven by Dr. Lakshmi Nair” and enjoyed it with some hot chapathis! This would taste amazing with pooris too…
Potato Tomato Masala
Recipe type: Curry
- 2 medium potatoes, cubed into small pcs
- 3 large onions, chopped thinly into square pcs
- 3 green chillies, slit
- 2 small tomatoes, chopped
- ¾ tsp chilli powder
- ¾ tsp Kashmiri chilli powder
- ½ tsp turmeric powder
- 1 tbsp oil
- Curry leaves, handful
- Salt to taste
- 1 cup water
- Heat oil in a saucepan. Fry the curry leaves, then add in the onions, green chillies and potatoes and saute for around 5 minutes.
- Add in the masala powders and saute for a minute, or till the raw smell goes.
- Now add in the tomato peices along with salt and water and cook with the lid closed till the potatoes are done and the gravy is thickened.
- Serve warm with rotis...