Feasts for the Purtassi fast

THE annual Purtassi fast has begun. This religious cultural period, which is over a period of one month, September 17 to October 17, is marked by the total non-consumption of any meat or meat products. A strict vegetarian diet is followed for the entire period.

On each Saturday a wider variety of vegetables, accompanied by a selection of savoury delights and sweetmeats, are eaten after offering prayers and thanks for a good and healthy life. Most families observe the third Saturday with the offering of a larger variety, usually nine vegetable dishes and an equally tempting variety of savouries. The grand old dish, vermicelli, prepared with fresh milk and in a liquid form with raisins, dessicated coconut and papadum, completes the dessert.

The significant prayer call by all members of the family is “Govinda (in the name of God we give thanks)”.

The staggering variety of vegetable dishes eaten during the fasting period is fascinating if not breathtaking and all are prepared with tasty, tantalising mouthwatering aromas. To name a few: cauliflower in peas, cabbage plain or with potatoes, green beans, double beans, brinjals, herbs and many more, of which dhal is a must.

Adding to the wide selection of veggies are the entrepreneurs cashing in with their soya products. To titillate the palate and, of course, the imagination, we have soya sausages, soya prawns, soya burgers, soya polony, soya mince, soya chunks and the new arrival, soya egg! How do you like it, sir? Scrambled, soft boiled, sunny-side up, or omelette? Just kidding, it only comes as boiled egg!

Happy Purtassi fasting to all our Hindus and remember – no booze. Also, please do not pay attention to the rumoured arrival in the market of soya walkie talkies (head and feet). This of course needs engineering skills and a fertile imagination to produce.

R MUNISAMY

Isipingo Hills