At this time in American history, (this) is one of the most powerful sentences a person can speak: “I do not want a child at this time.” It's powerful, because in a world without God, and without submission to His will, the will – the “want” – of a mother has become the will of a god. I say it carefully and calmly and sadly: Our modern, secular, God-dethroning culture has endowed the will (the “want”) of a mother not just with sovereignty over her child, but with something vastly greater. We have endowed her will with the right and the power to create human personhood. When God is no longer the Creator of human personhood, endowing it with dignity and rights in His own image, we must take that role for Him, and we have vested it in the will of the mother. She creates personhood.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Greek	Femina, Femina4, Vegetable m	4	servings

INGREDIENTS

4	lg	Potatoes with skin; (500 g.)
200	g	Fenugreek
		Salt to taste
5	tb	Oil; (75 ml.)
2	g	Mustard seeds
24		Curry leaves
20	g	Ginger paste; strained
10	g	Garlic paste; strained
800	g	Cauliflower; cut into medium
		; sized flowerettes
1	ts	Yellow chilli powder; (5 g.)
1	ts	Amchur powder; (5 g.)
1/2	ts	Cummin powder; (2 g.)
1/2	ts	Black pepper powder; (1.5 g.)
		A generous pinch of kasuri methi
30	g	Fresh pomegranate seeds.

INSTRUCTIONS

FOR THE GARNISHING
Quarter the potatoes and then halve each quarter lengthwise. Blanch in
salted boiling water until al dente (almost cooked, but not soft and
squishy). Drain and keep aside. Sprinkle salt over the fenugreek and
rub between the palms to reduce some of the bitterness. Wash in
running water, drain and keep aside. Heat oil in a kadai and season
with mustard seeds. When they crackle, add curry leaves. Stir for
some time. Add the ginger paste and garlic paste. Stir-fry until the
moisture evaporates. Then add fenugreek and stir for a few seconds.
Add cauliflower, yellow chilli powder and salt. Stir well. Lower the
heat. Cover and cook (for about six minutes) until al dente. Uncover
and increase to medium heat. Add potatoes and stir-fry for five
minutes. Sprinkle amchur powder, cummin powder, pepper powder and
kasuri methi. Stir well. Check the seasoning and remove from heat.
Garnish with pomegranate and serve with tandoori paratha or bidari
paratha or puri.
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