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Fried bitter gourd

Posted on February 20, 2016 by Brami Jegan

I love going to my family home and finding a pile of garden vegetables on the kitchen bench. Lately it’s been the inspiration for what I make for My Tamil Kitchen. I had been watching the bitter gourd grow in … Continue reading →

Posted in Sides Tagged bitter gourd

Fried bitter gourd salad

Posted on April 14, 2013 by Brami Jegan

This sambol is made from bitter gourd (Pavakkai in Tamil). The only other recipe I know this is used in is an Okinawan dish called Goya champuru ゴーヤーチャンプルー. Below photo taken in my ammah’s garden: For those not familiar with this … Continue reading →

Posted in Culture, Salad, Vegetarian Tagged bitter gourd

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Sand from the coast on which the Tamils were slaughtered while the international community looked the other way. #Mullivaikkal #WeRemember2009 #TamilGenocide

This is my little friend. I have given her the name Nandhini. ⁣ ⁣ She was born this month 11 years ago in a Sri Lankan military hospital. Hours after she was born, her amma smuggled her out of it. Her amma described the scene at the hospital - rows of Tamil women from Mullivaikkal lying on the floor with their newly born babies next to them. At regular intervals the army were moving batches of women - she doesn't know where to. ⁣ ⁣ Nandhini never met her appa - we don't know what happened to him. It's likely he didn't make it out of Mullivaikkal. He stayed back, asking acca to cross over to the army's control and look after his two children. In all of their life together as husband and wife, this is the only request he made of her. ⁣ ⁣ He is now one of the more than 100 000 Tamil ammas, appas, sons, daughters, sisters and brothers that have disappeared at the hands of the Sri Lankan government and all those complicit in genocide. ⁣ Nandhini looks like her appa. When I see her, I see him. I was lucky enough to have spent a little bit of time with him in Vanni. ⁣ ⁣ This blue fabric in the photo is of the dress that acca was wearing when she gave birth to Nandhini. Nandhini proudly showed it to me and explained that when she is old enough - she will wear it. She had such a big grin on her face. The watch on her hand is acca's from before 2009. ⁣ ⁣ Over the next few days, we will post photos on @TamilSurvivalStories of things that acca carried with her while 8 months pregnant as she crossed into army control with my appa. 11 years ago. ⁣ #WeRemember2009 #WeRememberTamilGenocide

#WeRemember2009 #WeRememberGenocide

#weremember #tamileelam #palestine🇵🇸

#bosstamilwomen

டாய், இங்கை பாக்கறதுக்கு ஒண்டும் இல்லை. #saramsunday #bosstamilwomen #eelamsaram #jaffnasaram

I grew up with அம்மா using frozen spinach when she made கீரை (keerai) curry - maybe it was more convenient or maybe it was even cheaper! ⁣ ⁣ For me, to pull out a frozen packet and 10 mins later have a delicious dish with minimal cleaning – is pretty tempting! ⁣ ⁣ So if you are like eeewww gross sick - sub in fresh spinach - easy. ⁣ ⁣ For varai - i use only fresh greens. ⁣ INGREDIENTS⁣ ⁣ * 1 box of frozen spinach thawed (or go the fresh if you prefer it)⁣ * 1/2 a medium onion chopped⁣ * 3 red or green chillies chopped⁣ * 1/2 tsp mustard seeds⁣ * 1/8 cup freshly grated coconut milk (if not available use cows or soy milk – i find canned coconut milk too heavy)⁣ * 1/4 – 1/2 cup yoghurt⁣ * 1/2 lemon juiced⁣ * 8 curry leaves⁣ * 2 Tblsp oil⁣ * 1/2 tsp salt (if you don’t like salt – use 1/4)⁣ ⁣ 1. Heat oil and sauté the onions till it starts to turn golden.⁣ 2. Add the mustard seeds, chillies and curry leaves and fry for about minute.⁣ 3. Add the spinach and milk (soy) and cook for another minute.⁣ 4. Remove from stove. Add the yogurt, lime/lemon juice.⁣ 5. Serve ⁣ Note: I often find myself pulling this out of the freezer when I need to cook it. If you find yourself in this situation when you get to step 3. lower the heat and cook it till it thaws out.⁣ ⁣ #mytamilkitchen

💕 thankful to this loosu for all the laughs and face licks

Shrooming action 2014.

Happy World Fungus Day and a special shoutout to the fungang for all the pre-covid picking March/April weekends.

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