Here is another food story inspired my the memories of many winters in spent in Lucknow, India in my grandfather’s house and the houses of my uncles and aunts throughout the state of UP.
Somehow the archives of food snapshots in your mind brings a nostalgia filled smile and some strangeness. The simplicity of meals prepared in my grandparents house still seems so pure to me. There was a large family to feed so little ingredients went a long way. The laughter and the joy of togetherness at the lunch table in Hussaingunj with a simple meal of Dal and Vegetables is instilled in my memory to this day. There was always the abundance of “romali” (paper thin) roti that our “bua” ( god bless her) cooked in bulk over on a sawdust stove in a dark kitchen.
Bringing one of those vegetables to life in this blog is homage to the lady who cooked our meals, “bua” and my grandparents who also inspired us to be creative, smart, simple and good humans.
The house was defining and built character in every child, teenager and adult that spent time within its walls. The picture is recent but a fossil of an amazing before.
It is an honor to be to hosting the Fiesta Friday this week where I can showcase the beautiful memories of food. Looking forward to the dishes that you all will bring to the party so please join us!!
Gajar Matar with Dill
Vegetables with Dill - Lucknow Inspired
- Mustard Oil ( or any preferred oil) – 2 tbsp
- Carrots – 2 cups chopped small
- Potato – 1 cup chopped fine
- Dill – 1 1/2 cup Fresh chopped fine
- Green peas – 1 cup frozen
- Cumin seeds – 1tsp
- Mustard seeds – 1 tsp
- Turmeric powder – 1 tsp
- Chili Powder – 1tsp ( or manage the heat to taste)
- 1/2 lemon
- Salt to taste
- Heat the oil in a pan on medium heat. If using mustard oil, it need to be smoking before you add the next ingredients
- Add the cumin and mustard seeds and let them pop of a few seconds.
- Add the carrots and potatoes and sauté for about 5 mins
- Add the spices and cover an cook until the carrots and potatoes are almost done ( probably 15 mins)
- Taste and adjust the salt if needed
- Add peas and then add dill leaves.
- Mix well and cook covered for another 5 mins until all the vegetables are tender.
- Squeeze the lemon juice and serve with fresh rotis or rice. I have served with rice and beans with a side of pickle