Thod(a)-Thod(a)

A lot can happen over a banana stem (thod in Bangla) from the garden. Sunday morning, I saw my neighbor chop a few of the banana plants in the garden. No idea what he was up to. Although I love the thod that my ma makes, I did not know what raw thod looks like. The neighbor-lady and I were chatting in the backyard when the neighbor-man handed me a shiny white, tube-like thing that looked like a rolled calendar, which was apparently the thod he got from the banana plant.

He put me in a huge dilemma with his neighborly kindness. I had never seen raw thod in my life, forget how to cook it. I looked at them helplessly and confessed that I do not know how to cook thod. “I love eating it though,” I added shamelessly, hoping that they would take it back and cook it for me. Instead, he asked me to try cooking it myself, explaining the basic steps.

Thod in hand, I called 911-aka-Ma. I think ma was more worried for me than I was. She again told me the basic steps. Keep peeling the hairy extensions, chop it finely, let it soak for a while in salt to get the moisture out, yada yada yada. In the meantime, the neighbor-man showed up and shared with me a bowl full of cooked thod, smelling heavenly of ghee and coconuts. Here is a person whom I have only known as a fellow faculty-colleague, writing papers and teaching classes, who chopped down the plant, sickle-in-hand, removed the thod, processed it, cooked it and shared it with the neighbor, and I am panicking.

Armed with ma’s verbal lessons, I decided to triangulate the information with YouTube videos. The first few I watched did not show how to process and cut the thod, they gave long lectures about how thod is good for diabetics, has lots of iron, yada yada yada. Finally, I found a few videos of villagers who grow and cut thod, sans any unsolicited gyaan about its health benefits.

Armed with three sources of information (neighbor-man, ma, and YouTube), I fell asleep. The next day, off I went to work, but kept thinking of the thod sitting in my fridge. Looks like once you were able to chop it all, it did not take much time or drama. No onion or garlic peeling. No adding groom moshla or other spices. Simply temper the oil with mustard seeds and red chilies and cover and cook until done. This much, I could do.

I usually come home late (as late at midnight sometimes) but I was distracted. I wanted to bite the bullet and see how I cook it. By 3 pm, I was home.

Peeling and chopping was the hardest part. My hands ached for hours, maybe even a day, and what came of it after chopping reminded me of my friend, G, who knows that I hate chopping vegetables, my fine motor skills are horrible. Every time I visit her in Seattle, during cooking all my favorites, she makes me peel and chop vegetables. Sometimes, multiple vegetables. Sometimes, vegetables for things she will be cooking in a week, just to torture me in the name of meal preparation. And when she runs out of vegetables, she makes me break and chop Thenga (coconuts). No matter how well I try to chop, she always looks at the chopping board and says, “Maadu kannu podardhu” in Tamil, meaning, “looks like the cow gave birth,” referring to how messy the chopping board looks. She asks me to chop beans and carrots measuring 0.1 centimeters. Which fully-grown, self-respecting mammal with permanent teeth chews such small pieces, I don’t know. She claims that the way something is cut determines its taste, but I highly doubt it and think she puts me through these cutting challenges to mess around with me.

After 30 minutes of working out my biceps and risking developing gout in my hands, I was able to cut it all. It still looked like the cow gave birth, but I didn’t care. I can chew the coarse pieces. I was half-dead after chopping and was contemplating going back to sleep. But true to what people said, after the chopping was done, cooking was easy peasy. And just like that, from not knowing what thod looks like, I learnt how to make decent thod in less than 24 hours. I was so excited that I shared some with the neighbor. After all, I had to return the bowl and according to tradition, we do not return empty bowls.

And with that, at 5 in the evening, instead of working in office, I enjoyed my first DIY thod, right from the garden, and became the first person in the world to have it with shingara. I did not wait to make rice; I had no energy left. When the neighbor-man told me a few weeks back that if he runs out of food, he will start chopping banana plants, I was terrified. I thought that chopping things from the garden is a terrible thing to happen. However, it was far from terrible, and quite an enjoyable process. The thod tasted quite ordinary, but for me, it was the best thing I had accomplished that day.

I portioned it off and left some for the next day before coming back to office. I really hope that when that mocha (banana flower) is ready, they do not make me peel it too. I have never made mocha, and I don’t think I can keep getting emotional about food from the garden.

Like my friend recently said, “It’s the time you have wasted for your rose (watering it) that makes your rose so important.” That’s why I wrote this post, for posterity, so that I always remember how excited I felt to cook thod for the first time.

 

sunshine