There is nothing like being with friends. Then, there’s nothing like being with friends and eating. Lastly, there’s nothing like being with friends, eating and laughing as we like to do when you sit down over homemade Indian dinner of Mulligatawny Stew, Spicy Pan Fried Cauliflower and Eggplant with Red Peppers.
It’s a connection that we don’t find so much as when there is a waitperson hovering around asking you what you want to eat. At someone’s house, after drinks are served, which you normally pour for yourself after inspecting each label, you walk into the kitchen and peer into the savory-smelling pots, asking, “What’s this? It smells so good!”
I’m blessed that I have friends who love to cook and share their food with me. I do think it’s truly a gift. Someone has taken the time out of their schedule to shop, slice and dice, and serve something made by their hands. It’s an emotionally soul-satisfying experience, kicking back and gossiping, talking about our latest trials and tribulations as being in their home or mine. It’s an intimate exchange between people and honestly, I’ve never ever had a bad meal at someone’s house. I really can’t say that about a restaurant.
Mark’s Indian Oven Roasted, Spiced Cauliflower & Potatoes
YOU WILL NEED:
1 (or 2 small) cauliflower, cut into florets
lb Yukon Gold potatoes, peeled and cut into cubes
5 tablespoons vegetable oil
1/2 teaspoon cumin seeds
3/4 teaspoon salt
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 teaspoons minced fresh jalapeño, including seeds
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/2 cup water
TO start: Place a shallow baking pan on rack, while preheating oven to 475°F. You are getting the pan hot to begin roasting the vegetables.
Then, mix: Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.
Continue with rest of ingredients: While vegetables are oven-roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, for a couple of minutes.
Let’s finish this puppy: Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.