Aloo Gobi...and Who Knows What Else

No food. No drink. That's me, for most of today.

I find myself reading food articles, as if that will somehow make up for the gurgling and empty feeling. MFK Fisher has been a godsend, one of the few writers who cooked as beautifully as she described.

Husband came home from his physical with the cheerful news that his cholesterol is higher than the last time it got tested. An ultrasound on his neck showed a little plaque buildup in one artery. (I had no idea they did these.) Not terrible, no surgery needed, but a consideration, nonetheless. Which means a stricter diet, more exercise and meds. (The latter to add to the handful of pills he already swallows each morning.)

     We needed the diet and exercise, anyways.

Aloo Gobi showed up as a mention in an article on the merits of group cooking. I was intrigued enough to go looking -- turns out it's a sort-of potato and cauliflower curry. Sounds different, doesn't it -- but it's beloved in India. Unusual, fast, easy to make. I intend to try it once I'm out of this colonoscopy.

ALOO GOBI

• 3 potatoes, chopped
• water for boiling
• 1 cauliflower, chopped
• 1/2 onion, sliced
• 1 tsp coriander
• 1 tsp cumin
• 1/2 tsp turmeric
• 1/4 tsp ground cloves
• 1/4 tsp ginger
• 2 bay leaves
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1/3 cup water

Preparation:

Boil potatoes until tender; drain. Meanwhile, heat olive oil and spices in a skillet. Add onion, cauliflower and potatoes. Cook for 3-5 min., add lemon juice, water and cook for another 6-8 min. (You'll know it's ready when the cauliflower is done.) Serve by itself, or with rice.Serves about 4.