This week, we installed irrigation systems for Murgesh, Murali, Durai, and Perya Thambe; while those fields are just getting started, the kitchen garden at Ravi’s farm is in full swing. This week we harvested the last of the cauliflowers and the first of the cabbages; a peck of okra and a half-peck of peppers (alas, not pickled); six bitter gourds big enough to use as cricket bats; three spiny little ridge gourds; and a bucket of half-green tomatoes. The crows have been feasting on the tomatoes as soon as they show any color, so we’ve brought this batch of nearly-ripe tomatoes into the kitchen to remain in protective custody until they turn red.
Godorama picking peppers; Murgesh collecting cabbages
In the interests of using some of our garden produce, Murgesh has been teaching me how to make dosai, the crispy, crepe-like lentil pancakes that star in South Indian cuisine. A thin layer of dosa batter on a hot griddle, dotted with chunks of tomatoes, chilies, and cilantro fresh from the garden, quickly makes an easy and tasty breakfast. Anand also contributed by teaching me this dosa riddle—when you solve it, post your answer here; I’ll send Murgesh’s dosa recipe to the first person who gets it right.
Twenty people came to a restaurant; together they ate twenty dosas (dosai). The gents each ate three dosai; the ladies each ate two dosai; and each child ate half a dosa. How many gents, ladies, and children came to the restaurant?