The Wyatt’s Torch
“A limit was imposed upon the steel mills’ production, the speed of trains and number of trains per route. All manufacturing units were forbidden to relocate from their present locations. A special tax was levied upon the state of Colorado to provide food and shelter to poor in times of National Emergency.”, Dagny surmised after reading the newspaper.
These directives jolted her into motion. She made preparations to travel to Colorado instantly to meet Ellis Wyatt. These measures were going to directly affect him and his business. She was afraid of what he might do.
Ellis Wyatt was the most successful oil industrialist of this country. His success depended on Taggart Transcontinental freight trains. These sanctions would affect his supply and eventually his revenue. The taxes would burden him additionally.
Standing in front of Ellis deserted house, she knew she was late. He was already gone. But he went away spectacularly destroying everything he worked hard for. She could see a fire in the oil rigs from distant. He had only left a placard outside his house for the looters, “I have left it as I found it!”
Mushroom in Spicy Spinach Curry
Mushroom Palak or Khumbh palak, is a rich and savory gravy cooked using ginger, garlic, onions, tomato, spinach and yogurt. The cooked yogurt especially enhances the tanginess of this gravy. Mushrooms just add on to the taste of the spinach gravy giving a delight in each bite.
Mushroom in Spicy Spinach CurryPrint This
- 1 bay leaf
- 1 green cardamom
- 3 cloves
- 1-inch piece of cinnamon stick
- 1 onion finely chopped
- 1 tomato
- 1 bunch of spinach
- 1/2 cup of yogurt whisked
- 2 cups of sliced mushrooms
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp garam masala (optional)
- 1 green chili finely chopped
- 1/2 tsp turmeric powder
- Salt to taste
Heat the oil in the pan. Add bay leaf, cardamom, cloves, cumin seeds and cinnamon stick to it. Saute for a minute till an aroma fills in the kitchen or cumin seeds start crackling.
Now add the onions, ginger and garlic, turmeric and saute them till the onions turn golden brown and start sticking to the base of the pan.
In a separate pan, start boiling water. When water comes to a boil, switch off the gas and add the spinach leaves without stems to it. Leave them as is for ten minutes.
After ten minutes, drain the spinach leaves using a sieve. Then add them along with tomato and green chili and ground them into a paste.
When the onions are sauteed, add the whisked yogurt and start mixing immediately. In about a minute or two, the yogurt will start leaving the water and start sticking to the pan base. There will also me a different tangy aroma in the kitchen now. Trust me this will only increase your appetite.
Next, add in the spinach paste and mix well. Saute them for another 2 minutes.
Next add in red chili powder, coriander powder, and garam masala. Saute for another two minutes.
Now add the mushrooms and salt. Cover the lid of the pan and let the mushrooms simmer for about 2 minutes.
Now add water, depending upon how thick or thin gravy you would like. I add 2 cups of water. Mix well and let it simmer for 10-15 minutes on medium flame.
Serve hot with chappatis, rice, roti or makai rotis. Enjoy!!