Lockdown in India 3.0 – we’re in our third round of lockdown in India. Vegetables are getting pretty sparse in this village. Nothing is coming in as all interstate transport is closed.
Several weeks ago, all the veggie markets were completely shut down, and we were forced to scourer the back alleys for vegetable carts.
A few days ago, I noticed the alley to my old house in Anand Vatika was blockaded off with a retinue of police guards. I found out from Seema that the people in the apartment next to my old apartment had COVID-19 and the whole area was under strict lockdown with police guarding all entrances, nobody in or out.
That, unfortunately, included Shanti, her family, and the whole little alley enclave. They were literally under lock and key; food being brought to them by the guards.
So the dearth of good vegetables in town is not so critical, in the grand scheme of things.
I can see the vegetable carts being wheeled up to my alley and parked just out of sight behind a brick wall, about 20 feet away. Donning my mask, I go and check out today’s fare: off-season cauliflower, small green cabbage, and even smaller bruised bottle gourds. This will challenge my culinary creativity.
Po'Boy Soup
Ingredients
Equipment
Method
- Heat the ghee then add the chopped carrots, bottle gourd and potato and saute for about 10 minutes until veggies soften.
- Add the chopped cabbage, black peper and continue to saute until cabbage wilts.
- Add the vegetable broth and simmer for about 20 - 30 minutes.
- Remove from heat and allow to cool a little bit.
- Remove about half of the cooked veggies, add the cream and blend in a blender until smooth.
- Add the creamed veggies back in with the chunky vegetables, and add a dolop of butter for flavor.
