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Overloading the Machine
Aloo Gobi
- 3 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2 small green chilis, minced (or cayenne pepper to taste)
- 1 teaspoon cumin seed
- 2 bay leaves
- 1 large onion, peeled and cut into small pieces
- 1/4 teaspoon turmeric
- 2 teaspoons garam masala
- 1 large cauliflower, leaves removed and cut evenly into eighths
- 3 large potatos, peeled and cut into even pieces
- 1 28oz can diced tomatoes
- 1" piece of ginger, peeled and grated, or 1 teaspoon dried
- 1 teaspoon salt
Heat vegetable oil in a large saucepan. Add the chopped onion, garlic, chilis, bay leaves, ginger, turmeric, garam masala and cumin seeds to the oil.
Stir together and cook until onions become creamy, golden, and translucent.
Add salt and mix well. Stir in the tomatoes. Bring to a simmer.
Add potatoes and cauliflower to the sauce and stir to coat. Cover and simmer for twenty minutes (or until potatoes are cooked).
His followers called him Mahasamatman and said he was a god. He preferred
to drop the Maha- and the -atman, however, and called himself Sam. He never
claimed to be a god. But then, he never claimed not to be a god. Circum-
stances being what they were, neither admission could be of any benefit.
Silence, though, could. It was in the days of the rains that their prayers
went up, not from the fingering of knotted prayer cords or the spinning of
prayer wheels, but from the great pray-machine in the monastery of Ratri,
goddess of the Night. The high-frequency prayers were directed upward through
the atmosphere and out beyond it, passing into that golden cloud called the
Bridge of the Gods, which circles the entire world, is seen as a bronze
rainbow at night and is the place where the red sun becomes orange at midday.
Some of the monks doubted the orthodoxy of this prayer technique...
-- Roger Zelazny, "Lord of Light"
This page was last modified on 2011 December 20.