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sitproperly on Sep 7th 2008 at 2:44 pm Gaudia Vaisnava

Did you know that potatoes and tomatoes don’t cook well together?

Neither did I. And maybe this is just some weird thing that I never noticed, but the story goes like this…

I wanted to make a nice sabji for Radhastami, which is today (happy Radhastami, btw). So I figured a simple potato, tomato, cauliflower sabji. Before cooking, Dwija told me that you can’t cook potatoes with tomatoes, that something in the tomatoes makes the potatoes take FOREVER to cook.

But “pish posh!” said I. And went to town. Two hours later, I’m still freaking waiting for the potatoes to cook.

Is this true? Is this really happening? Maybe Kurma prabhu could shed some light on it. I’m cooking with “crushed tomatoes.”

My theory is that it’s thicker than water so doesn’t work as well. Another theory is the acid content in the tomatoes.

Can anyone give a clue as to why?

I’ve noticed before that if you deep fry potatoes, they won’t cook all the way through because of the oil blocking the water, but this is different… or is it?

Help!



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4 responses so far

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4 Comments

Comment by IanNo Gravatar
2008-09-08 09:38:49

I’ve always steamed or parboiled spuds before putting them in subjis. It’s faster and Prabhupada never objected to steaming.

Comment by ericNo Gravatar
2008-09-09 08:29:12

I think I’ll start doing that. It all turned out ok, but took about three hours. I vaguely remember this happening before, but not often. I don’t usually use crushed tomatoes though.

 
 
Comment by Prema-Rupa ddNo Gravatar
2008-09-09 11:38:44

my husband says its the acidity in the tomatoes

Comment by ericNo Gravatar
2008-09-09 11:40:06

please inform your husband that he should be cooking for me. :)

how did I not know this? HOW?!

 
 

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