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24 October 2015 @ 09:43 pm
Fifty Weeks, Fifty Curries: Week Fifty: Sindhi Besan Ka Curry  
All good things come to and end, dear readers. For thirteen months, we've gone on this journey together through a variety of currinary delights, but this is the end. The final curry. I have no more combo breakers, dear reader, and so this will be our final time together save one more simple bow to wrap the series up. Nothing can stand against the inexhorable march of eternity.

Leaves have their time to fall,
And flowers to wither at the north-wind's breath,
And stars to set; but all,
Thou hast all seasons for thine own, O Death!
-John Milton, The Hour of Death
Then again, it's possible that I'm just really overdramatic. And I'm disappointed that "the inexhorable march of eternity" doesn't appear to be a song by any metal band out there. Get on it, people!  photo emot-black101.gif

Lots of veggies, most of which I don't like.

All things considered, this wasn't a bad curry to go out on. The best part was the sauce--or in this case, more like the broth since it was so watery--which had a nice bite to it without burning your tastebuds or overwhelming any other flavors. The sauce by itself would be a great way to serve nearly anything, actually. Meat, poured over rice, with bread dipped into it...like, I don't even care about the rest of it. Just give me my normal dinner and mug of the sindhi besan ka sauce and I'll be good to go.

The vegetables are...hmm. Alright, so you already know that I don't like eggplant. And I don't like okra either, for much the same reasons (fried okra is okay, but fried food is set off in a category of its own, as is known). Those two were the main vegetables in the curry, and while softlykarou was careful to avoid simmering the eggplant into tastelessness or the okra into slime, I just don't really like them no matter how they're prepared and the amazing sauce didn't do that much to change it. I ate as much of them as I could stand, then ate around them as I picked out the carrots and potatoes and yam and green beans and bits of mint and drank all the sauce. There was no way I was letting that go to waste.

The best part.

Words from the Chef
Notes from the chef: I have to admit I was worried after last week's curry. This would be our last curry in the book and I REALLY wanted to go out on a high note. I paid extra close attention to every step and used my judgement where I could (adding more salt than may have been called for). I'm not a huge fan of really watery curries, though I loved the flavor that this gave the veggies. After the blandness of last week's curry, the six chilies in this curry were a welcome change. Lastly, this was the first time I had sauteed flour for a recipe. It created a warm and inviting aroma as I was cooking. While the flour soaked up the oil and spices, the scent became oddly comforting in spite of the fact it's clearly not a smell I grew up with or have any experience with. I'd make this curry again, easily. I loved all the veggies in it (Okra!!!!!) but dorchadas doesn't so I'd probably use a few different ones. Overall though, this was a great curry to finish the series with! Thank you all for reading, for your encouragement, and patience as I lean things like "Stop messing with the onions" and "No really, stop poking the onions" and "For the Love of All that is Holy! If you keep poking them they're not going to brown and your flavor will be as anemic as your complexion!"

Yeah, lots of stuff I don't like there in that photo...

A note for the record. I would certainly not describe softlykarou's complexion as "anemic." I'd go for more "milk-white," or "alabaster," myself.

50 Great Curries of India describes Sindhi besan ka as particularly heavy and thus always eaten at lunch, but I can't see it. Then again, it also says that it's usually eaten with rice and potatoes on the side, and since it already has yams and a bit of flour in it, I'd be ready for bed now if I had eaten all of that. Mixing in some rice to make a kind of soup and leaving the potatoes out sounds like it would be really good, though. Add in some ground beef or short rib and you'll have a dinner that I'd really like to eat. I know my usual response to the vegetarian curries is "Wow, this would be really good with some meat," but, well, I really like meat.  photo emot-sweatdrop.gif Like the scorpion and the frog, I cannot change my nature.

Still, even with the okra and the eggplant, it was good. softlykarou balked a bit at my face when she was buying the ingredients, but I told her to go ahead. We're making the curries the way they're written in the book, after all. That's why I still ate eggplant curry even though I knew I would hate it. We can't know if we should change the recipes before we know what they would taste like, and now we do.

Top-notch presentation for our final curry.

And that is the end. Keep reading next week for the wrap-up, my final thoughts, and the book review I'm going to write of 50 Great Curries of India!

Would I Eat It Again?: I might, but I'll be picking at it to avoid the vegetables I hate.
Do I Prefer It to the Usual Thai Curry?: The sauce is good, but it's not that good. Even if you put in all the stuff that I normally add to Thai curry, I don't think this would beat it.
What Would I Change?: I'd use different vegetables. Probably keep the carrots and green beans, but maybe add in some cauliflower and onion and zucchini and so on instead. Or some ground beef. Either of those would work pretty well, I think.
Current Mood: accomplishedaccomplished
Current Music: Antti Martikainen - At the Journey's End