TEACHERS TAKE NOTE

Lights for Gita

Rachna Gilmore

Illustrated by Alice Priestley

Paperback, $7.95, ISBN 978-0-88448-151-5

8.5 x 8.5, 24 pages, color illustrations

Children / Multicultural; Grades 3-6

Author Rachna Gilmore carefully introduces readers to Divali, one of the most important holidays observed by Hindus all over the world. This five day "Festival of Lights" which falls in October or November is a magical family time. It honors Lakshmi, the goddess of wealth who brings good fortune and prosperity to all throughout the year. In Lights for Gita, the central character learns a lesson about the true meaning holidays hold for families everywhere.

Lights For Gita will help inspire classroom conversations about:

• Indian cultures and traditions
• Families and holiday expectations
• Immigration experiences
• Winter holidays with a focus on lights: Christmas, Chanuka, and Kwanzaa being other examples

Activity: A "Taste of India"—One-Pot Bhaji

As an assignment to introduce the idea of cultural heritage to children, prepare this classic vegetable dish. The spices are wonderful! Gita author Rachna Gilmore sent us this recipe when we asked her about what simple dish the grandmother in Lights for Gita might prepare for Gita.

• Pour two tablesoons of cooking oil in a large pot. Non-stick is best since it can minimize the amount of oil needed.
• When the oil is heated (medium heat) add approximately 1 tablespoon grated ginger,1 tablespoon minced or pressed garlic, 1 hot green chili finely diced. (The ginger, garlic, and chili can be whizzed together in a food processor.)
• Stir a minute or so, and add 1 teaspoon whole cumin seed, 2-3 whole cloves, 2-3 cardamoms, about an inch of cinnamon. Stir about half a minute or until the cumin seeds brown slightly.
• Add approximately 4-5 new potatoes cubed, 2-3 baby turnips (if you enjoy them),1-2 onions cut in chunks. Stir for several minutes and then add 1-3 teaspoons ground coriander, 1-2 teaspoons ground cumin, 1 teaspoon tumeric, crushed red chilies to taste, 1-2 bay leaves, salt and pepper to taste.
• Stir for a minute or so until the spices darken slightly and are fragrant.
• Add 5-8 chopped or pureed tomatoes, and 1-2 cans rinsed chick peas.
• Cover and simmer on low until the potatoes (and turnips) are nearly cooked, stirring occasionally.
• Add in order of time taken to cook 1 cauliflower, broken into florets (1-2 cups) and either 1 cup of green beans, or okra. Cook until the vegetables are all tender.
• Add, if you like, a handful of fresh green cilantro leaves, chopped. Adjust salt and pepper as needed.
• Note: Any of the vegetables can be changed around to taste. Add more tomatoes or water if the bahji seems too dry.
• Serve with whole wheat pita and mango pickle and natural yogurt.