Partly Yours, Partly Lost

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Some places stay with you long after life has moved elsewhere. There is something strange about destiny. You just cannot overcome it, but at the same time, you cannot simply do nothing because something is destined to happen. In India, it is not uncommon to have your horoscope charted about a year after birth. Grandparents wait with bated breath to hear how well the stars were aligned, and what remedies might be needed to appease the Gods. So when I was a year old, my grandmother took my birth date and time to Dharmaraja Ghanapadigal, one of the most revered astrologers in Pudukkottai. He apparently told her that I would do reasonably well in studies, travel to multiple countries, and eventually live abroad. Here was an old lady asking about her grandson from a small town. My parents were then living in Gobichettipalayam. This was the eighties, long before economic reforms had changed the country. My grandmother thanked him politely, but quietly wondere...

Pitlai today...slurp!Slurp!

For close to ten months now, I was aching to have Pitlai, made from Pavakka/agalkai/karela/bitter gourd. After a long wait, Yadu got agalkai from St. Louis. As today was my cooking turn, I experimented with this dish. Treating agalkai is a pretty tough job since the bitterness from the vegetable has to be removed. So, the vegetable has to be boiled in tamarind water for close to 15-20 minutes and then washed in ordinary water before draining the water completely. The actual preparation of the dish has to be started then. Though there are a number of recipes available on the internet to make pitlai, can it beat the home made recipe. So, I called up back home in India to find out the actual mode of preparation. Lo! My mother was spontaneous with her response. Obviously, she has been cooking for ages, while I am just a starter. But then, I guess even I can tell you how to do this in a jiffy. You see, even I have the experience now in cooking! It took me about an hour and a half to make the dish and to be honest with you, it came out just like the way it comes out at home. I was really happy with my Pitlai!

Who said agalkai is bitter? Learn it from me to make it the way it has to be made!!! Now, am I getting complacent?

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