38 years ago, I met my buddy Yaso in college and we became fast friends. We shared our dreams, hopes, frustrations, saris, food, notes and jewellery. When such a close friend travels 10,000 miles just to pay you a visit, you know it is going to be very special. We shared giggles, tears, so much love - and caught up with all the unsaid stories and for old times sake climbed trees and took a selfie. What a surprise it was to the two of us to note that we pretty much sat on the branch the same way as we had - all those years ago. Of course we still had and wore our best smiles - and our hearts felt young and all our worries dissolved away in our giggles.
This dish was prepared by Yaso who picked the leaves from my garden and created the perfect salad for our dinner. The salad is fresh, tangy and complements a good rice and curry.
Ingredients:
1 bunch of Indian pennywort leaves - just the tops, no stalks
1 red onion - sliced thinly
1 or 2 green chillies - chopped
A couple of tablespoons of freshly shredded or desiccated coconut
Lime juice / Lemon juice - around a couple of tablespoons or to taste
Salt to taste
Method:
Wash the leaves and shred finely. Add the sliced onion, green chillies and lime juice. Add salt to taste.
Mix the shredded / desiccated coconut and mix will. Serve immediately.
The joy of meeting an old friend and sharing passions - priceless!
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