Crumpled Chillies

  The Pearls That Needed Patience Sago pearls, when tempered with chillies and curry leaves and topped with crushed peanuts, are the kind of pearls I would never be able to resist. If you’re anything like me, you’ve probably spent time trying to unlock the secret to making the perfect sabudana khichdi — soft, bouncy, non-sticky, and not too oily. It sounds simple, but it’s not easy. My mother used to make this khichdi almost every Ekadashi. She would toss the soaked pearls gently in the kadhai, reminding me each time how delicate they were and how much patience they needed. I watched her carefully. Even then I knew sabudana was not something to be taken lightly. But knowing and doing are two different things. After I moved countries, I tried making it on my own. I was cautious. I followed the soaking times. I paid close attention. But somehow the texture never came together. The pearls stuck, clumped, and turned gooey. I kept trying but after a while, I gave up. It was one of...

  If there was one vegetable I not just ate but devoured as a kid, without any fuss, it was Bhindo . If it was packed in my school tiffin every day of the week, I would not complain and if it was still served on the weekends, I would be the happiest kid you ever met! I kid you not, I love Bhindo ! And yes, we Gujaratis call it Bhindo not Bhindi ! For those unfamiliar, Bhindo is the Gujarati name for okra or lady’s fingers. This was the kind of love that didn’t fade with time. But things changed after I moved. After moving countries, I have had my fair share of love-hate experiences with the okra sold at the markets here. Let’s just say that the local variety doesn’t cut it for me. It looked the part, but it never cooked the way it was supposed to. No snap, no spice-hugging texture, no joy. My mother taught me how to look for કુંણો - તાજો ભીંડો — fresh, just-picked bhindo , not the tired kind that bends without snapping. The kind that broke cleanly and held its shape in the pan. ...