Do you think that men cook better than women??? Hmmm, at some point and sometimes, I do feel that way. Although men are helpless (or at least in my family)!!!
Cooking with my Dad is such a pain to me…slaving myself to lend him spatula, bowls, vessels, gosh…but the food turns out perfect tho’. Again, my brother makes me real sick…when he comes to the kitchen, he practically turns the room into a mini junk yard! Almost, all the groceries from the cabinet will be spread down on the counter top…oil spilling, masala scattering, you name it!! Last but not least, AK gave me lot of hype ‘how good he is at cooking’, I was so impressed when he told me that! But, when the day came for me to share the same roof’, its all upside down!!! Yeah, yeah he does ‘good cooking’…if I am going to be there to do heavy duty like running behind him to gather all the garlic and onion peels, cleaning up the overflowing sink-faucet, stir-frying un attended wok/pan etc.
Well…men cook better than women, but consistency?? Now don’t ask/argue with me…who cooks in the restaurants/weddings and all? I am talking about regular home-cooking. If you(assuming that most of my readers are women)are gifted with good chef(boys/men) at home, who can also clean…then I really do envy you.
My Dad, Brother and AK are the best cooks that I know. Even tho’ they turn their spatulas once in a blue moon, they really do impress me a lot – that’s a gift. Alright enough too much hype’…I could see ‘brimming beam of confidence glittering in their eyes’.
Vegetables(cut them into 3-4 inches thick chunks)
Raw plantain/green plantain
Snake gourd/Ash gourd
Long runner beans/string beans
Mango 1 piece.
You can substitute with vegetables like squash, cauliflower, Ridge gourd etc…it turns out good. There are no big rules in my kitchen, what is available…I’ll try to make use of it. If you have access to Indian/native vegetables, its more than good.
Sour buttermilk 1 bowl full
Onion 1 large sliced
Coconut oil 1-2 spoons
Cumin seeds 2-3 spoons
Green chilies 6
Mustard seeds 1/2 spoon
Curry leaves few.
In a wide vessel, heat oil. Add sliced onions, vegetables, salt and buttermilk. Cook them over low-medium heat.
In a blender, add 2 spoons of cumin seeds, bell onions, green chilies and coconut. Grind them to thick paste. Set aside.
When the vegetables are 3/4th done, add this thick coconut paste. Cook without lid. Once the water content is reduced. Remove from heat.
In a separate pan, heat oil. Add mustard, cumin and curry leaves. Run this seasonings over the Aviyal made above.
Serve this as a side dish to go with your sambhar rice.