If I truly want to bring change into my life, I can—but what I need is a clear purpose, a well-defined goal, and unwavering consistency. I often say that when I turn 60, I will leave everything behind and go live in nature. But over time, I have realized that “60” is an illusion. That day will never come because responsibilities, work, and circumstances will always be there. There will always be something to hold on to, and under their name, I will keep making excuses.
Recently, I visited Serene Eco Village with Saee. I’ve been there many times before, but each visit brings a profound realization—I effortlessly disconnect from the outside world. I forget about responsibilities, work, and the weight of everyday life. Instead, I simply flow with the moment. I trust that the people to whom I have delegated responsibilities will handle them. I am not stressed, and because of that, the people around me are also at ease. It’s not just the fresh air that brings this sense of peace, but also the incredible people I meet—people who have chosen to craft their lives differently.
Stories of Courage and Change
One such person I met was a doctor from Mumbai. She travels by a big three-wheeler to a village and somehow finds her way to Serene Eco Village every month. Initially, she would visit only once in six months, but now she has built a home and stays alone. Her husband and son only came when the housewarming ceremony took place. Her story was eye-opening. I have always waited for family support before making decisions, but this was a powerful reminder—if you truly want something, go for it. Don’t wait for anyone to join you.
Another inspiring figure is Dr. Chordia. Years ago, he arrived at this barren land and transformed it into the flourishing eco-village it is today. Later, his daughter and son-in-law left city life behind to settle here. They are now raising their children in a way that nurtures not just their intellect but their life skills. These children, aged just five and eight, are homeschooled and immersed in nature. They farm, hold snakes without fear, trek every morning, swim in the dam, and develop skills that truly matter.
One family especially close to my heart is Saee and her husband, Sachin. They moved to Pune with a dream of working at Serene. Before making the shift, Sachin visited Serene alone and dedicated himself to planting a hundred trees. He learned about farming and then, with deep conviction, they both decided to relocate. No matter what happens, they have remained consistent. They balance their work life, spend quality time with their children, and still dedicate every Saturday and Sunday to Serene—planting, growing, and harvesting fruit trees with their own hands.
Saee once said something that resonates deeply with me: “When any action is done with the heart, there is no drain in vitality. But when it is done with the head, you feel tired, fearful, and stressed.” That statement has stayed with me.
My biggest learning from this visit? If you have a dream, don’t wait for support. Take the first step. The path ahead may not be clear at first, but as you walk it, your own journey will unfold, and clarity will emerge. And if no path exists, your steps will create one.
One more inspiring presence in Saee’s home is her mother-in-law. At 80, she has embraced numerous lifestyle changes, including cooking oil-free meals with the same love and affection as before. Life at Serene is filled with an abundance of fresh greens, and one of my favorite dishes is Spring Onion Dry Subzi.
Spring Onion Dry Subzi Recipe
One of her specialties is Spring Onion Dry Subzi. Though simple to prepare, the technique is crucial. Adding water to the lid helps cook the subzi without oil and prevents it from sticking to the pan.
Ingredients:
- 1 bunch of fresh spring onions, finely chopped
- 1 tsp mustard seeds
- 1/4 tsp hing (asafoetida)
- 1/2 tsp haldi (turmeric powder)
- 1 tsp chili powder
- 1 cup besan (gram flour)
- 1/2 cup peanut powder
- Salt to taste
For Garnishing:
- 2 tbsp chopped coriander
- 2 tbsp freshly grated coconut
Method:
- Wash the spring onions thoroughly and chop them finely.
- Heat a thick-bottomed iron kadhai and add mustard seeds. Allow them to splutter before adding hing and haldi.
- Add the chopped spring onions and sauté for a while.
- Cover the kadhai with a lid and add some water on top of the lid. Let the subzi cook for two minutes until the spring onions become soft.
- Add chili powder and peanut powder, mixing well.
- Gradually add besan, stirring continuously. If more besan is needed, add accordingly. Mix well, cover again, and add more water to the lid if required.
- Let the subzi cook on a low flame for about five minutes.
- Remove the lid and sauté until the subzi turns dry and the raw flavor of besan disappears.
- Garnish with freshly chopped coriander and grated coconut.
This simple yet flavorful dish is a testament to how traditional techniques can be adapted to a whole food, plant-based lifestyle. Cooking without oil doesn’t mean compromising on taste—just the right method can bring out incredible flavors while keeping the meal healthy. Try this recipe and enjoy the wholesome goodness of oil-free cooking!