I haven't been back to Israel since my father passed away four years ago. I was quite sad and in a state of shock, it has been a mourning process. As I am cooking all things Indian recently, the joys and pleasures and memories that the aromas and spices reawaken in me, make me desire and want to experience home yet again, and document every fold and twist of my mom's hands in Indian cooking. Re-explore the constant, old favorites, legendary landmarks such as the renowned Abulafia bakery in Old Jaffa, best to show up for a midnight snack, Arab bagels with sesame and zaatar on the side from the old city in Jerusalem and the ever changing culinary fusion of this melting pot landscape. I am amazed in such a small place, the size of New Jersey, how I can never get enough! I never feel I have exhausted the possibilities of discovery.
1 Large tomato
1/3 of small bunch of cilantro
4-6 Cloves garlic
2 Large Russet potatoes, peeled and medium cubed
4 Tablespoons canola oil
1 teaspoon - 1 tablespoons curry powder (according to taste)
Salt to taste
Water to cover
Feature in photo Mango Chutney here.