Recipes are easy, following them is hard. I, therefore, don’t follow them too closely. The important thing is to understand the concept and apply a dash of spices, a soupcon of common sense, lashings of common culinary capability, keep it low and experiment, experiment, experiment. In other recipes that I have posted, I have put in disclaimers. Please read before proceeding.
Now, that the liability issues have been sorted out we can move on with the recipe.
What are eddoes? A starchy root, not unlike a shaggy potato, in that it has a mastodon style fur on it. The inside is rather like a potato, but when (over) cooked becomes a slimy, smooth, mashwhip potato consistency. Don’t take the slimy thing too seriously. Slime never hurt nobody, except when it came from outer space…. Here is the wikipedia entry for eddoes.
Next, why? Well, 2 reasons.
1. I like eddoes and 2. Months ago, I had a conversation with RoughSeasintheMed and I offered to write this up. Also, uh, 3, yes, 3 reasons, It’s been a while since I wrote about Food and, and, no, wait, 4, yes, 4 reasons, recipes always cause a slight surge in readership and this is a thinly veiled attempt at boosting readership. < cue Spanish Inquisition tape? Google it – for videos. >
So this is what we need:
Mustard seeds, the little black balls. Actually, they are more a dark maroon than they are black. Check the picture on the left, I mean right. No, your right as you read this. —>>>> that way –>>>>
Chilli powder ( rather like cayenne pepper, but the Indian variety)
Take two tablespoons of yogurt into a bowl and smoothen by stirring with spoon. Set aside to sort of get closer to room temperature.
Peel the eddoes, getting rid of the fur. Be thorough as a poor job here will cause throat irritation and we really do not want that. Make sure that you really get all that fur off. Peel, check, peel again. Wash. Cut into disks (or discs) < Hell! Apparently there is a difference, according to Apple. Obviously, Apple NEVER gets anything wrong, so believe it, folks! >. Set aside.
In a pan, heat 1 to 1.5 tablespoons of oil. Add mustard seeds. Don’t go overboard with them, you only need about a quarter teaspoon. Wait for the seeds to start popping. Stick in the discs of eddoes. Watch for splatter!
Cook for a minute or two, making sure discs are coated.
Add half a teaspoon of turmeric, then chilli powder and salt to taste. Stir and let it cook for a bit.
Now add the yogurt, stir to coat, wait precisely 55 seconds. Add water to cover, bring to a boil, turn it down and let it simmer for about 20-30 minutes until discs are soft. How much water you ask? Well, eddoes are thirsty creatures and will suck up a lot during the cooking process. How much gravy do you want? Answer that question and adjust as needed.
Servir avec parathas frais. Give me a call and I’ll be right over….