.finely chopping garlic
.finely chopping tomatoes
.finely chopping onion
.seasoning with mustard-the tadka or thaalichi that ruins your stove top every single time.
.roasting and then grinding masala
.the odor, oh the odor (notice how I carefully avoid qualifying the odor)
.the hours it takes to get the grease off the pans
Come to think of it, this list isn't really unique to Indian cooking. One has to chop vegetables for pasta too you know. Except maybe the seasoning with the mustards.
To make that easier, you can now buy these little pans that come attached with gauzy lids that allow the splattering but only within the confines of the pan. Got to get me one of these soon.
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