Aloo gobi, with no aloo and no gobi.
Aloo gobi, with no aloo and no gobi. They had kohlrabi at the farmer's market and I like kohlrabi. So this is made from kohlrabi.
I used butternut squash seed oil, because I had it and it has a kind of peanut-y flavor that I like. It's also good for high temp cooking, although this isn't really that.
I didn't put any chilis in, sadly, because my mom can't eat them (her throat closes; it's awkward) and on the off chance that she would, I didn't. I always miss that flavor, though.
Your opinion may vary, but IME a couple drops of chili infused sesame oil does a ton to give that chili flavor to individual servings of a dish. A little goes a long way, but it's useful when you have to cook for grown ups and kids.
ReplyDeleteMy mom would react to that, as well. She's allergic to them. In fact, even if she eats sweet peppers, her mouth gets all itchy and tingly.
ReplyDeleteActually, I mean leave it out of the dish and season your own serving to your liking.
ReplyDeleteOh! Yeah, you can definitely add something after, but I like the way the flavors meld when you cook it together. Good option, though.
ReplyDeleteI like the chili in sesame oil for this more than other kinds of condiments, since the flavor is already infused into the oil, it kind of has more of a "cooked in" taste, rather than a "topping," But that may just me. especially since one drop of the stuff is about all I can take (I am a little bit of a wimp with spice, but not as much as my kids).
ReplyDeleteFor dishes like this I prefer the grassier, more herbal hot peppers, and the oils generally have fruitier peppers. But it's not like the fruity ones don't work.
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