Cooking Lesson in Palolem

(dish and serving area)


(aloo gobi is at left, on tan plate-- other dishes: tadka dahl and veg curry)


We took a day trip to Palolem, South Goa – the most developed, insane-tourist saturated area in the entire state, so we read, and came to find . . . not very many tourists, relaxed local people doing their thing – fishing mostly – a yoga class on the top of a bluff and a beach straight off a postcard. It was a beautiful place, which we were told blows up with ridiculous populations as soon as all the beach shacks are built and the season starts (November!). We met a handful of sassy Brits, a well-traveled American and a hilarious Scotsman – we shared ice creams, stories and a few mojitos, under the cover of moonshine and the sound of the Arabian Sea waves peacefully lapping ashore. We arrived just in the nick of time. It was glorious. ..

I also sought out a cooking lesson through our eedy-biddy hotel … Which consisted of me and two guys, in an inferno, struggling to communicate about Indian food. Luckily, food surpasses language and I just stuck with observation, note-taking, tasting and photographing. It was cool to see a working kitchen that was so rudimentary, could produce such a high volume of food when needed and learn a few new things. The only problem was our cook was crazy aggressive with the salt. I like well-salted food, but this was a downright swim in the Dead Sea. I could probably float after eating all the salty dishes he prepared. The flavors were there, but I would lay off the salting – each to their own taste!

Aloo Gobi – As prepared by Laxama, Cook at Cupid’s Cove in Palolem, Goa

Serves 2
5 medium sized cauliflower pieces, blanched
4 medium-small boiled potatoes, chopped into French-fry style pieces
1 small red onion, diced fine
1 tomato, diced fine
¾ tsp coriander powder
½ tsp turmeric
1/3 c water
cilantro, chopped for garnish
3 tbsp vegetable oil

Method:
Heat oil on a medium-high flame. Add spices and onion and sauté, sitting continuously for 2–3 minutes, until onions have become slightly clear and spices are fragrant. Add veggies to spice mixture, turn heat up to high and add water. Cook for another 2-3 minutes on high heat, add salt to taste. Garnish with cilantro – delicious with naan or just as is!