Dev Uthani Ekadashi

I just realized today as I woke up around 5 in the morning that it's Ekadashi today. And I recently checked out that it's Dev Uthhani Ekadashi. I'm not fasting but still reading. And what you read, is what you become for thoughts are food for the mind.

It's the time of the year when Lord Vishnu is said to wake up, along with all the other Devas, after the four month long sleep. It is also the time of Tulasi Vivah. When Vishnu is married to Tulasi Devi. Ideally Tulasi was born or celebrates her birthday on Kartik Purnima, a few days from now.

Watching the calendar I realized we are also moving closer to the time of the winter solistice and moving further away from the autumn equinox. A time for Persephone to begin her journey returning back to Demeter after spending 4 months with Hades in the underworld?

Having spent a a few days in Mumbai during what seemed like the peak of monsoons and returning to the desert, my body seems to be moving from winter to spring as autumn sets in.

In India, (in Mumbai atleast), it's the time of the year when the monsoons finally end for good. So, Vishnu will start coming out of the underworld where he went to rest for four months. The moss would be growing freely on the sidewalks in Mumbai now. The leaves of the Almond Tree would be red by now and blowing around at the call of the winds. I feel at peace with myself when I think of these things. It seems our bodies are an extension of the earth we walk on. As the earth changes, so does the body. Just as a rainfed earth, becomes satisfied after a heavy rainfall, the body too becomes satiated in its presence and any lack of hunger one experiences is merely a condition. It's a nice condition to be in, where the body works but craves no food and the mind sits still without any creative or analytical thoughts, refusing to be carried away by the wind. A mind that is willing to listen rather than speak is wonderful.

Comments

Dwadashi Meal

The breaking of the fast is called paraņa and you will find a lot of different opinions and restrictions with regards to when and how a fast should be broken, at which phase of the sun and moon and with which foods in particular. When I am fasting, I try not to focus on rules and restrictions because the idea of fasting is to free the mind, not bind it further in rituals. And when you impose strict fixed schedules and too many rules with regards to eating on the mind, it is bound to focus on food. Like it is said in the Geeta: yatato hy api kaunteya puruṣasya vipaścitaḥ indriyāṇi pramāthīni haranti prasabhaḿ manaḥ Meaning: The senses are so strong and impetuous, son of Kunti, that they forcibly carry away the mind even of a man of discrimination who is endeavoring to control them. I enjoy fasting because it helps me focus on reading the Bhagwat Geeta. But when my Karma calls me, it becomes difficult to focus on reading and understanding. I need this body to...

Kamika Ekadashi

I decided to observe the Kamika Ekadashi fast today, so I am going to start this post with a story about the significance of the day of Kamika Ekadashi. This is the story as told by Krishna to Yudhistir about the significance of fasting on the day of Kamika Ekadashi as mentioned in the Brahma Vaitra Purana: In ancient times, there lived a cranky Thakur and a Brahmin. Both had a fight and the Thakur in a state of anger killed the Brahmin. Due to this, the Brahmins refused to have food. So, on feeling guilty and realizing his mistake, the Thakur asked a Muni the way to nullify his sins. On this, the Muni told him to observe the Kamika Ekadashi fast. Thakur observed the fast. Then a miracle happened when Thakur saw a dream while he was sleeping near the idol of god, god told him, "Thakur, all sins are removed and now you are free from the sin of Brahman Hatya". Therefore, this Ekadashi is considered very important for spiritual seekers, as it destroys all the negativity fro...

Dondakaya Pachadi or Tindi Chutney

Ivygourd (Tindi) is a wonderful vegetable that has its own unique taste that comes alive when cooked with minimum flavor enhancing spices. And the best preparations are made from the unripe pods (the ones not red from the inside). And for those times when the pods ripen before you've had a chance to cook with them there are interesting recipes like the Dondakaya Chutney or Pachhadi. There are many ways in which it is made heres how I made it to go with dosas. Heres what you need: 1 Cup Ivy gourd (Tindi), chopped into thin slices 3/4 Cup Tomatoes chopped 1 tsp tamrind juice 3 Tbsp Coconut Powder 1 tsp grated ginger garlic 1 + 1 tsp oil 1/2 tsp Ama Spice Mix and Sendha Namak Mustard Urad Dal Jeera Asefotida Curry leaves for the tempering Heres what you do: Heat 1 tsp of oil in a pan and add ginger garlic and Ama Spice Mix. Stir to coat oil and to it add the gourd and tomatoes and sendha namak togea...

Cooking for Avantika

Search This Blog