Ākāśāt Patitaṃ: Many Forms, One Reality

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Adi Shankara: The image that's stayed with me forever Sanskrit and shlokas have always fascinated me. The sheer vastness of Sanskrit literature is humbling. There are enough verses, texts, commentaries and traditions to occupy many lifetimes, and still leave one feeling that one has barely scratched the surface. But I didn't think much about any of this when I was growing up. I would recite shlokas in the morning and evening without fail. They were simply part of life. The words were there, the rituals were there, the temples were there—but much of it happened in the background. I was busy with academics. There was no time for Sanskrit or Vedanta. At least, that is what I used to tell myself. Of course, time was never really the problem. I could spend five days watching a Test match from morning to evening and somehow consider that perfectly legitimate use of my time! The truth was simpler: Sanskrit and Vedanta had not yet become priorities. Gr...
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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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