One wonders why, in a period when so many people have lost their jobs, their businesses and their homes and many more are hungry, frightened and desperately wondering what tomorrow will bring, there are governments that feel fit to abuse public money without shame or consideration. Obama’s inauguration cost the federal government around 45 million dollars as the rest was privately donated. However,  in South Africa, where 22 million out of 44 million people live in abject poverty, the current government saw fit to spend R75 million on the inauguration of  a man accused and acquitted of rape

and who only escaped going to court to face countless charges of massive fraud because his government interfered. Bishop Tutu, a man of the utmost integrity, said, and we quote: “Never before in the history of South Africa have such large gatherings of people consistently said ‘we have no food. In a country where huge amounts can be spent on the 2010 soccer world cup or increasing salaries, it is unthinkable that so many can go without food.”  He forgot to mention the inauguration. According to recent statistics, average unemployment levels have risen to around 31%  in South Africa and when Archbishop Ndungane challenged government officials to travel with him to visit those living in desperate economic and social need, he was simply ignored. Why does that government not pay attention to the starving? Why, under these circumstances, is R75 million that South Africa can ill afford, being spent on the inauguration of man that has already taken more than his fair share? Since I can do nothing about it, other than object, I found this delicious curry to prove that one doesn’t necessarily need to spend too much in order to eat well.

GUJARATI POTATO CURRY

Bateta nu Shaak

• Ingredients
• 4 medium potatoes, peeled and cubed
• 1 teaspoon cumin seeds
• ½ teaspoon mustard seeds
• ½ teaspoon turmeric
• ½ teaspoon cardamom seeds (the seeds removed from the little green pod)
• 1 teaspoon ground red chilli
• 1 teaspoon ginger paste
• ½ teaspoon green chilli paste
• 1 large fresh tomato, peeled and diced
• 1 flat tablespoon sugar
• 1 teaspoon cumin seeds, dry roasted and ground
• 2 teaspoons coriander seeds, dry roasted and ground
• Sea salt to taste
• Vegetable oil to taste – enough for frying
• 1 handful fresh coriander leaves, roughly chopped to garnish

Method

• Heat the oil in a heavy-bottomed pan on medium level and lightly fry the mustard and cumin seeds.
• Add the cardamom, turmeric and ground red chilli.
• Add the ginger-green chilly paste and saute briefly without allowing it to get dry (should that happen, add a few drops of water and fry.
• Add the chopped tomatoes and fry for about 2 minutes until they are soft .
• Now add the potato, the water, sugar and salt and simmer, covered, on heat for about 15 minutes until the potatoes are soft and the gravy has thickened.
• Stir in the ground coriander and cumin seeds and keep covered for a while to trap in the aroma.
• Garnish with finely chopped fresh coriander leaves.
• Serve with spiced rice.