Just eating

A round of momos, tenga anja, chicken roll and mishti doi - all in a day. Jaggery sandesh is on morning, noon and night. The good part (the best part, of curse, is that I'm getting all of it to eat) is that I am finally seeing my weight on my own weighing machine, which is certainly more friendly than others of its ilk - you know you're being cheated but then....the human mind searches for small pleasures.
I plan on sitting with ma to get the local recipes and then record them for posterity. As a starter, a dish from one of the lunches, which I cooked with ma's instructions:
1. About six pieces of fish marinated in salt and tumeric for about 15-20 minutes. Heat mustard oil and fry the pieces till golden brown.
2. Simultaneously, blend about 10 leaves of spinach, 20 gms of coriander, 4-5 flakes of garlic, a small piece of ginger and 2-3 green chillis with about three -fourth glass of water.
3. In 1 tbsp of steaming oil, add 1 tsp of mustard powder, half an onion and some peas/ cauliflower. Fry a minute and add the spinach paste.
4. Allow it to come to a boil and then add the fish pieces. Thereafter, another full-fledged boil and apres ca simmer till gravy gets thick.
It took about half an hour for the gravy to get thick - enough time to finish the sarvangasana cycle, the paschimittanasana cycle and a couple of assorted asanas totalling 3-4 minutes.
An afterthought: Deuta on the intelligence of different races - 'A jew is just a gujju without the goo.'