I’m in the process of writing a lengthy (go figure!) article on the ten day silent Vipassana meditation course in Igatpuri. As I sort through this momentous pile of inspiration and try to find words that give the experience justice … here are a few fabulous videos for your viewing pleasure!
(They’re relevant to the meditation experience via two key words: insightful and food!)
Learn how to cook one of my favorite simple Indian dishes, native to Maharastra (the state where my Vipassana course took place)
- 2 cups poha (flattened rice)
- 2 tbsps vegetable/ canola/ sunflower cooking oil
- 1 tsp mustard seeds
- 5-6 curry leaves
- 2 green chillies slit lengthwise (optional)
- 1 medium onion chopped fine
- 1 large/2medium potatoes quartered and sliced very thin
- Handful of unsalted peanuts (skins removed)
- Pinch of turmeric powder
- Juice of 1/2 a lime
- Salt to taste
- Chopped coriander to garnish
- Put the poha in a sieve and wash under running water for 2 minutes. Keep aside to drain.
- Heat the oil in a pan on a medium flame and add the mustard seeds, curry leaves and green chillies. Fry till the spluttering stops and then add the onion. Fry till soft and translucent.
- Add the peanuts and potatoes and stirring frequently, cook for 2-3 minutes.
- Drain the poha completely to remove all water and add it to the above mix. Add the turmeric powder and stir well to blend all ingredients.
- Cook for another minute. Turn off the fire. Pour lime juice over the poha and mix well.
- Garnish with chopped coriander and serve while hot. Poha tastes great with Mint-Coriander Chutney!
All you need in life, right? And good food, of course … ;o)