From way, way, way, way back when!
Have you heard about kal chi kodi? It’s Konkani for yesterday’s curry. This is how you have it the next morning. Put the chatty with the leftover curry (dotted with bits and bobs of meat; yummmmmmmmmmm!) on the gas. Keep the flame on low till the gravy thickens to such a thick consistency, it gets pockmarked. There’s been many a time as a small, lean-muscled stripling, I’ve heaved the chatty straight to the table, waited for things to cool a bit before dipping in with a piece of kadak pav. Oh my God! The flavours: Condensed. Concentrated. Reduced. Intensified. Ripened. Terrific.
My sister used to take this a step forward. She’s break a few eggs into the chatty when the gravy just about thickened. A quick stir to scramble ’em. A minute and more for it to cook. Then she’s scrape the eggs onto a plate, which I’ll admit is not a sight for sensitive souls, and we’d dig in; not a word was exchanged as we’d put away the manna. This was followed by slices of kadak pav groaning under the weight of slab-sticks of Amul butter (it was my job to remove the butter from the fridge well in advance so it would soften; for some reason I always forgot!) dipped into huge mugs of sweetened milk.
This was followed by crawling to the sofa, curling up with a James Hadley Chase or Harold Robbins and falling asleep somewhere between Sacramento and Reno only to be woken by the aroma of lunch and the clatter of crockery. Oh man, them fun days of growing up are gone but the flavour sure is still alive and kicking.