In anticipation of the sacred Purttasi fast, which Hindu families prepare, vegetable dishes that combine nutrition, tradition, and coziness hold a special place on the family table. Sixty-one-year-old Usha Maharaj from Phoenix views cooking not just as a source of income, but as a lifelong passion and a profound act of love.
Maharaj's culinary journey began at the age of five under difficult circumstances, after the tragic death of her parents when she moved to live with her grandfather. She started helping her grandfather cook then, and it was through this that she mastered the culinary art, which sparked her passion.
Maharaj recalls her early days in the kitchen, saying: 'I have such beautiful memories of my grandfather in the kitchen. I especially wanted to watch him make dal. That is my first memory of him. Watching him, I learned.'
Today, Maharaj transforms this heritage into a living art by preparing dishes for families celebrating special occasions or for those seeking a memorable home-cooked meal. For her, cooking for others remains her true language of love.
To prepare, you need one small peeled and chopped jackfruit, half a cup of Gadda beans, four ripe tomatoes, one onion, one teaspoon each of cumin seeds and mustard seeds, three tablespoons of masala (you can add more if you desire spiciness), one teaspoon of turmeric, several cloves of garlic, a quarter cup of oil, and a few sprigs of coriander. Curry leaves are an optional ingredient.
You need to crush the cumin, mustard seeds, and garlic. Heat a quarter cup of oil in a pot, then fry the onion. After that, add the crushed mixture of cumin, mustard seeds, and garlic and sauté it for a few minutes. Next, add the tomatoes, followed by the masala (while adding a little water so the masala does not burn), and let the mixture simmer. Then add the jackfruit and Gadda beans to the dish, pour in enough water, and let it cook. When the jackfruit is soft and the Gadda is tender, sprinkle with fresh coriander, remove from heat, and serve with roti or rice.