I Thought I Was Moving Forward

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I still remember the moment I decided not to learn Sanskrit. I was in seventh grade in Bangalore, choosing between Sanskrit in the State Board and Hindi in ICSE. I asked my father what he thought. His answer was simple: “Why do you want to learn Sanskrit? It serves no purpose.” That was enough. I dropped it. It felt like a smart decision. Hindi seemed more useful. I even convinced myself I was choosing the “national language”—not realizing India doesn’t have just one. Looking back, the decision wasn’t about language. It was about how I was thinking. I chose utility. Whatever moved me forward faster. And for a long time, that worked. I moved to the U.S. Finished my Masters. Found a job. Built a life. There was always something more urgent—visa timelines, work, responsibilities. Life ran on schedule, and I stayed inside it. But something else was happening quietly. Distance was doing its work. When I visited the Kanchi Mutt in Malleswaram, ...
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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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