"I don't want to eat usal...I just don't feel like it...it tastes just a bit too raw...why don't you make a goan style curried pulse?" was the retort I gave my mother one fine Monday. "usals" or dry pulse vegetable gave me hives always, as the individual smell of the pulse actually got accentuated when pulse was prepared in such form.This especially held true for pulses like "matki" or moth beans. They always managed to give me hives. Lunch time came and I dreaded what lay ahead. There was salad, hot chapattis, cabbage dried sabji and a liquid something, which was blackish in color.definitely not goa style curry. the first thing where something seemingly insipid is seen by me, I smell it. from the smell I understand if it vegetarian or non vegetarian (advantages of non vegetarian turned vegetarian), if it can be palatable etc. Now this blackish green beauty (?) had a lovely burnt coconut smell.
I like coconut. as garnish,as curry (goan veg curry), in sweets, in chocolates (bounty...I love you) as base to cook a green vegetable or banana chips fried in coconut oil, or munching it just like that in form of prasad. it shows how coconut has seeped into my coastal influence. incidentally my better(?) half hates coconut. now can you understand why I don't cook that well at my place? no motivation at all (jis dish mein coconut na ho balama us dish ko chakhna nahi hehe) here I drift again.
So this dish had a burnt or shall I say roasted coconut smell.garnished with finely chopped coriander (an art I have never mastered...what I cut looks like mowed grass hehe...here I go again) with goda masala,chilly pwd, turmeric and a hint of tamarind...the taste was divine...needless to say I finished to sabji and later had a misal of it at tea time..its flavours more intensified...and the overall content truly divine...Jai jai aai:)
I like coconut. as garnish,as curry (goan veg curry), in sweets, in chocolates (bounty...I love you) as base to cook a green vegetable or banana chips fried in coconut oil, or munching it just like that in form of prasad. it shows how coconut has seeped into my coastal influence. incidentally my better(?) half hates coconut. now can you understand why I don't cook that well at my place? no motivation at all (jis dish mein coconut na ho balama us dish ko chakhna nahi hehe) here I drift again.
So this dish had a burnt or shall I say roasted coconut smell.garnished with finely chopped coriander (an art I have never mastered...what I cut looks like mowed grass hehe...here I go again) with goda masala,chilly pwd, turmeric and a hint of tamarind...the taste was divine...needless to say I finished to sabji and later had a misal of it at tea time..its flavours more intensified...and the overall content truly divine...Jai jai aai:)

