Nanda Sahadeo's: Saime and Allu

Saime is one the many vegetables that our Indian Ancestors brought when they came to these Shore.There are many varities of Saime.

I saw all of these varieties in the local groceries in my neighbourhood in Queens, New York City. You will find these at most Indian groceries as Saime is a popular vegetable in North Indian cuisine. In our community though, just 2 or 3 varities are common and I was not even aware of the other ones until I saw them here in the U.S. Saime is also grown in the U.S., during the Summer months. The seedlings are now available in the Groceries that have plants selling during Spring so there is now no need to set your own seeds. I am constantly amazed at the way our Ancestors took seeds and plants from India to South America and the Caribbean. And now, the descendants of these pioneers, have brought the

same flora and fauna to enrich the landscape of North America.

Ingredients: (to feed 2 ppl)

1. 2 lbs Saime, cleaned and broken in half sized

2. 2 lbs potatoes, peeled and cubed.

3. 1 medium sized onions, chopped finely

4. 3-4 pegs of garlic, minced.

5. 2-3 TT oil

6. 1 1/2 TT turmeric/haldi powder

7. 4 TT garam masala

8. 1 TT ground jeera powder

9. 3 cups of cocnut milk

10. 2 TT tomato paste or 1 tomato cubed

Salt to taste. Pepper as per your choice.

Method:

1. Heat the oil in a karahi or a deep heavy bottom pan on medium flame.

2. Add onions and saute until translucent (2 mins) then add garlic and saute another minute.

3. Add potatoes and stir to completely incorporate.

4. Add Salt to taste. And fry for about 2 mins.

5. Add the Saime.

6. Allow it to stay on top of the potatoes for a minute and just let it steam.

7. Add chopped tomatoes if using and chopped pepper and stir thoroughly to completely incorporate.

8. At this stage, start adding the masalas. Add the haldi first and stir for a minute. Then add the garam masala and stir to completely coat the vegetables. Allow to fry for a minute.