Temporarily Lost Forever

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Once, we walked to a friend’s door. Now, we hesitate to call. Two months ago, I called a friend I have known for twenty years. He didn’t answer. We still haven’t spoken. I don’t know why he hasn’t called back. But I know the hesitation myself: seeing an old friend’s name on the phone, wanting to talk, and somehow not feeling ready for what should be a simple conversation. I remember a time when visiting a friend meant going to his house without knowing whether he would be there. Mobile phones weren’t part of our lives, and even a landline wasn’t something every household had. You went, knocked, and found out. There was anticipation on the way, disappointment if he was absent, excitement if he was home. If you missed him, you might try again the next day. None of this felt like too much trouble. Now, the same friend is an instant message away. Yet we can go months without speaking. ...
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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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