Haldi (turmeric) time again…

It is winter here in India and temperatures have cooled down to those we experience in late spring and early summer back in the States, which means there is an abundance of fresh produce available. One of those items being turmeric. Turmeric looks a bit like naked ginger or a thicker skinned Thai galangal. I posted a recipe last year around this time but liking things efficient I have been playing with it for the past three weeks.

I think I might have shaved a bit of time off without sacrificing taste. So here it goes:

First wash, peel and chop your veg…I used potatoes, cauliflower, peas, carrots,and green beans. Set aside, I put the potatoes (4), cauliflower (1 small head) and carrots (4) together and the peas and beans ( 2 cups each once shelled and snapped)…I even shelled and snapped the peas and beans they were that fresh.

Didn’t save time there, but it was fun and reminded me of summer time adventures with grandma and the garden.

Once all the veg is prepped; wash and peel and grate turmeric (5 pieces) and crush and mince garlic (5 cloves). Set aside.

Next take a nice sized pot or Dutch oven and add 3 tablespoons of coconut oil, 1/4 teaspoon of salt, 1 teaspoon ground cumin, 1 teaspoon ground coriander, five whole cloves, 3 green cardamom pods, and a cinnamon stick, turn heat on low and stir spices until it smells like Christmas. The cinnamon stick will uncurl a bit and the cardamom pods might pop.

To the spice mix and oil you are going to add the minced garlic and grated turmeric. Keep the heat low because burnt garlic makes the dish bitter and stir frequently.

You want the turmeric to be soft, add a smidge more oil if needed and pop the lid on. Check and stir often. Once turmeric is soft add potatoes, cauliflower and carrots.

Stir until they are coated with turmeric spice mixture.

Turn heat up to medium and stir occasionally, you want the potatoes, cauliflower and carrots to brown a bit. Next add the peas and beans.

Stir them in, pop the lid on and check and stir frequently until peas and beans have changed color (brighter green).

Take one green chili (more if you like) and poke it with a fork several times and add to pot.

Add water, enough to cover vegetables, turn up heat and bring to a boil

Stir occasionally, cover pot with lid and reduce heat. cook until vegetables are soft. Remove lid, take a taste, add more salt and spice if needed cook 10 minutes more and done. Serve in bowl with a bit of yogurt or coconut milk stirred in.

BTW…fresh turmeric stains fingers, clothes and your toothbrush bristles but it is very good for you.

Before you serve you can remove the chili before it gets mistaken as a green bean and you can remove the cloves, cardamom pods and cinnamon stick as well.


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