Editor's Notebook: India by way of Irvington Avenue

India is at the top of my travel wish list. Until my plane leaves, however, I travel vicariously through friends and, mostly, through foods. So Independence Day felt like an ideal occasion to visit Irvington Avenue's R. S. Asian Market to gather ideas for a meal and to purchase ingredients for the recipe Monica Puri Bangia gave us earlier this month.

The first class I took in the cuisines of India was years ago now, at the South Orange-Maplewood Adult School. The South Orange Middle School home economics room felt very remote from the country of my dreams before the class began, but the sizzle of onions and garlic, mixed with the slightly bitter scent of curry leaves, took me far away from home. That class focused on the foods of southern India, and I have since traveled the width and breadth of the country through cooking classes.

At that time, shopping for curry leaves and mustard seeds meant a trip to Jersey City or, more often, Edison. As Monica reminded us, that's no longer the case. Those of us who love the foods of India and long to cook them can do so with a quick trip to Irvington Avenue.

In addition to ingredients for Monica's dish, I bought frozen nan, roti, and shrimp biryani. Then, because the store is inviting, I bought dried fish of three types, dal, red rice, and spicy coffee. Dinner awaits!

Cauliflower and Potatoes with Mustard Seeds & Curry Leaves by Monica Puri Bangia

1 head of cauliflower, cut into florets

3-4 medium yellow potatoes, peeled and cut into ½ inch pieces

2 tablespoons extra light olive oil

2 teaspoons mustard seeds

6-7 curry leaves

2 teaspoons fresh ginger, grated

1 teaspoon turmeric

2 teaspoons salt

2 teaspoons coriander powder

½ teaspoon cayenne pepper

In a wok like pan, heat the olive oil. Add the mustard seeds, curry leaves and ginger. Saute on medium high heat for a minute, or till the seeds begin to sizzle. Add the cauliflower and potatoes. Mix well. Add the turmeric, salt, coriander powder and cayenne pepper. Mix well and sauté for 5 minutes on medium heat. Lower the heat and cover and cook for 15-20 minutes or till the cauliflower and potatoes are soft and tender.