आजच्या स्पेशल संडेची सुरूवात चिघळच्या भाजीची भाकरी, ठेसा, आंब्याच्या कैरीची चटणी आणि दही अशा पौष्टिक व रूचकर जेवणाने झाली. अर्थात विराच्या आधी आमच्या मातोश्री जर कधी भाकरी थापत बसल्या तर गरम-गरम पापुडा आलेल्या भाकरीचे चार घास पोटात घातल्याशिवाय कुठे जाऊ देत नव्हत्या. आता लग्नानंतर मातोश्रींसोबत विराचीही भर पडली. मास्टर ऑफ काॅमर्स असलेली विरा चुलीवर भाकऱ्या करण्यात सुद्धा मास्टरच आहे. माझ्या घरात किचन आहे, त्यात गॅस, ईलेक्ट्रिक इंडक्शन वगैरे आहेच पण आईला मात्र चुलीवरच भाकरी करायला आवडते त्यामुळे आमच्या वाड्याच्या मागे चुलीवरच्या स्वयंपाकासाठी विशेष सोय केली आहे. लग्नाआधी आईसमोर असंच बसुन जेवायचो आज विराने तिची जागा घेऊन ‘हम भी कुछ कम नही’ हे सिद्ध केलंय.

मुलीला सुगरण करण्यासाठी आईची भुमिका महत्वाची असते. माझी विरा ‘सुशिक्षित सुगरण’ आहे याचे श्रेय आमच्या सासुबाईंना जाते. शिक्षणात मास्टर डिग्री घेऊन स्वयंपाकात सुद्धा मास्टरी केलेली विरा जेव्हा चुलीवर भाकरी करते तेव्हा काटवटीवर फिरणाऱ्या पिठाच्या भाकरीवर तिच्या हातांची पडणारी प्रत्येक थाप प्रेमाचा धपाटा वाटू लागते आणि हातातल्या पिठाच्या गोळ्याला आकार देता देता आपसुकच ती संसारालाही आकार देत असल्याची प्रचिती होते. मुळात चुलीवर स्वयंपाक करणे मोठे जिकिरीचे काम. गॅस बटनावर कमी जास्त करता येतो पण चुलीवर मात्र एक भाकर काटवटीवर थापता-थापता दुसरी भाकर तव्यावर भाजत असते या दोन्हीकडे लक्ष देत-देत गरजेनुसार जळतं सरपन चुलीतुन आतबाहेर करणे व फुकारीने जाळ फुंकणे ही क्रिया समांतर सुरू ठेवावी लागते. त्यातुनही भाकरी तव्यावर टाकताना हाताला चटका लागणार नाही याचीही विशेष खबरदारी घ्यावी लागते. तेव्हा कुठं दुरडीत भाकर पडते. त्याच भाकरीचा पापुडा काढल्यावर त्यातुन सुगरणीच्या कष्टाचा सुगंध दरवळतो.

वक्ता तथा लेखक : प्रा.विशाल गरड
दिनांक : २३ डिसेंबर २०१८

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