Simplicity

We all want peace but we don’t know how to be in peace. I have given it a thought and come to the conclusion that only simplicity or Saadgi can bring peace in life.

Simplicity means simple living, simple food, simple attire, simple thoughts and company of simple people. The last is the most endangered breed in this world. Nonetheless.

Bereft of all entrapments and with a decluttered mind I guess we can recognise peace and experience it.

When I say simple living I don’t exactly mean the life of a hermit. By simple I mean giving up on , as Delhites call it, shoshabaazi or showing off. Our next door neighbour (first floor) has decided to remodel their flat. Ocassion – son’s upcoming marriage. Remodelling in this part means making the impossible effort to convert a flat into a kothi or house – an enormous and time consuming project – yet it’s a trend.

Walls, including the load bearing ones, have been stripped down and a 2 BHK has been turned into a 5 BHK flat – comparable to a pigeonhole. Now they want to encroach more and construct a balcony which will block light and air of other flats including mine. The common stairway has been extended. The electricity meter room has been shifted from one end to the other, which if reported, is punishable. A huge gate has been installed covering the passage way. 

Battles of words have preceded their devious approaches to which the entire Block has been a party. My humble submission to this fracas is why disturb the architecture of a well built, well lit, airy apartment in the first place? Why not be contented with what one has got ? Is it a decoy to disguise the flaws of a not so eligible groom ?

The long and short of the story is the noise and pollution of this seemingly endless construction is most disruptive  of the peace of the neighborhood.

Sometime back one of my well placed colleague was worrying about the financial viability of retired life. She wanted to know how much savings is required to lead a comfortable life post retirement. I think, here the issue is not the money one has or should have but what sort of life one wishes to lead. Of course, if one aspires for an Ambani-esq lifestyle no amount of savings is enough.

In fact, in my second innings, I am realising more and more that throughout life I have hoarded much more than required. I have a wardrobe bursting with clothes I don’t have ocassion to wear. I have gizmos which have lesser and lesser utility. I eat frugally because my health does not permit otherwise. So where does peace reside ? In accepting the fact that there can be happiness in minimisation  – Kam mein zyada – more in less – a slogan popular during COVID.

Coming to think of it, COVID has really taught us the true mantra of  peaceful living but post COVID we have again gone back to our usual hankering selves.

So, when my dear co-blogger Nusrat of Her daily Doses fame, asked me to share a recipe, in one of her comments, I wondered what to post for the mistress of authentic and exotic Kashmiri Wazwaan. Recently, I have come across this Nepali dish on the net, tried and found it to be again very simple, healthy and tasty. While on the subject of simplicity I thought this would be the best. It’s known as Chukauni varied versions of which are available on You Tube and Insta. I made it both the vegetarian and non-vegetarian ways but relished the former most.

Here’s the process –

To a bowl of boiled potatoes cut in medium pieces add chopped onion, green chillies (as per  spice level), coriander leaves and salt (to taste). Take around 250 gm (for four to five big  potatoes) of whipped curd (preferably home made) and mix well with the potatoes and other ingredients.

Now for the tempering – in two table spoonful (not more than 23 gm) of oil put cumin seeds, black mustard seeds, fenugreek seeds (just a little as it is bitter in taste), kasoori methi (dried fenugreek leaves) and half teaspoon of degi mirch powder (mildly hot red chilli powder only for colour). Let the seeds splutter then add the chhonk to the bowl of curd mixed potatoes and toss well.

The beauty of this recipe is the innovation with the tadka or tempering. If you wish you can put fennel and sesame seeds as well. I have thought of adding flax seed and curry leaves next time. Green (mint or coriander) chutney will also go well.  The taste is absolutely chatpataa (tangy).

Chukauni can be made with chicken as well. Lightly sauting the chicken is advisable and cooling it  before adding the curd. For tempering diced ginger and garlic are used with degi mirch powder. Likewise, the potatoes and onions  can also be lightly sauted for the veggie version.

Both the versions are easy to make, light on stomach and lip smacking in taste. Both can be had with bread, roti or rice. But do have it cold or at room temperature. Warming up, I don’t think, will be a good option.