|My Mother, Heena Munshaw and me|
|My kids, Aman and Natasha|
But for all the sacrifice and pain Motherhood brings, it also brings back your childhood. It means you can play with toys without people thinking you are weird, sing silly songs, watch cartoons (and Shinchan yet again!!!), travel to imaginary worlds. It means hearing gems from the mouths of babes, endless hugs and kisses, beautiful smiles that brighten your worst moments, infinite love of the purest kind. You discover that between your arms is a safe haven and in you is an endless strength. It makes you ‘yummy super mummy’ (nope I kid you not, my daughter tells me that all the time!) and the most beautiful perfect woman in their eyes at least. It also means watching them sleep, even when they're big because and asking time fly a little slowly….
Most of all motherhood makes us appreciate out mothers so much more. Thank you Ma, for everything, especially the Turiya nu Shaak!
Mom's Turiya Nu Shaak - Ridge Gourd stew Time: 20 minutes; Serves: 3 to 4
This is a simple home-style preparation my mother makes that I love. Traditionally served as a vegetable, it can also pass off as a chunky soup. Ridge Gourd is an indiginous Indian gourd vegetable that is very good to eat in this hot summer weather. For best results, cook just before serving and do not cover while cooking. I like to eat this with just steamed rice.
1 tbsp / 30 ml oil
½ tsp / 2 gms asafoetida
½ tsp / 2 gms mustard seeds
1 to 2 / 2 gms green chillies, slit
1 kg ridge gourd, peeles halved lengthwise and cut into inch long pieces
1 tsp / 5 gms soda bicarbonate
1 cup /250 ml water
Salt to taste
Heat oil in a pan, add the asafoetida and mustard seeds. When the seeds splutter, add the green chillies and the ridge gourd. Add the Soda Bicarb and stir well. Add salt and water and cook uncovered or cover with water on the lid (this spreads the heat and when the water is reduced, it means the food is cooked). Cook till the gourd is tender and has let forth its juices.