How to observe Ekadasii:

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How to observe Ekadasii:

 

Diet on Ekadasii day:

 

You may fast the entire day; or

 

You may eat only fruits, nuts, milk, milk products, and root vegetables (such as potatoes, beets, white radishes, and peanuts) that are very simply spiced, and,

 

Abstaining from all grains and beans, and

 

Avoid rice, wheat, corn, string beans, peas, dahls (soups made from dried beans), and spices that have been mixed with flour, like asafetida.

 

On Ekadasii day—there is no eating sumptuously. Simply you take little fruits and flowers. Try to avoid that also. You don't take even water. That is really Ekadasii. But because we cannot do it—in the Kali-yuga the time is different—therefore we are allowed to take little fruit and milk, which is called anukalpa.

 

The actual prescription is fasting. Some devotees observe Nirjala-Ekadasii on every Ekadasii. Nirjala means not to take even water. According to sastra, drinking water is also taking food... It is drinking of food or no food. We can take both ways. Whole day and night they fast and observe Ekadasii-vrata. And the night is called harivasara. Harivasara means the whole night they would chant Hare Krishna, Hare Krishna, Krishna Krishna, Hare Hare/ Hare Rama, Hare Rama... This is called Drdha-vrata.

 

Srila Prabhupada explained that Nirjala Ekadasi was not an urgent necessity for the devotees, but a concession for Bhima who could not follow Ekadasi during the year.

 

Srila Prabhupada never encouraged full fasting. He established the diet to be observed for Ekadasii, which was more like feasts. Rather than emphasize various dry austerities, he put greater emphasis on service (which is sometimes hampered by fasting, and generally further hampered for many days by staying up all night.)

 

Therefore Srila Prabhupada only insisted on 4 full fast days a year (found in Madhya Lila Cc) for certain Appearance Days and eating very simply on Ekadasi's.

 

People today follow all sorts of harsh or complicated diets to improve their health or enhance their spirituality, but simply by observing this Ekadasii diet twice a month one can easily improve one's health and enrich one's spiritual life.

Benefits of observing Ekadasii fast:

 

Although Ekadasii is not difficult to follow, the results, materially and spiritually, are most beneficial. For one thing, this kind of fasting is good for your health, and it saves food too.

 

Besides that, this simple austerity helps us become religious. The Brahma-vaivarta Purana, one of the oldest scriptures known to man, states, "One who observes Ekadasii is freed from all kinds of reactions to sinful activities and advances in pious life."

 

If Ekadasii were generally observed, tons of food could be saved for people who really need it.

What if you sacrifice your eating on Ekadasii for material reasons:

On the other hand, even if you're a world-famous politician or a top-ranking comedian, if you sacrifice eating simply for material reasons your sacrifices are denigrated by Lord Krishna: "Sacrifices performed without faith in the Supreme are non-permanent. They are useless both in this life and the next" (Bg. 17.28).

Ekadasii fast reflects on your spiritual progress:

Whatever way you decide to observe Ekadasii, it's best to mentally prepare yourself the day before by planning what you intend to do. Try to make it a day in which you break your regular pattern of life and increase your spiritually oriented activities. Ekadasii is also a good time to reflect on your spiritual progress in general.

Some more things to be done on Ekadasii day:

Visit to the temple: You can easily observe Ekadasii to advance in Krishna consciousness, even at home, and this is recommended in Vedic literature. And if you don't get a chance to visit a Krishna temple frequently, Ekadasii is an excellent day to come to the temple, see the beautiful form of Krishna, and associate with His devotees.

Chanting: On Ekadasii day, one should increase one's chanting of Hare Krishna

Reading scriptures: One should increase reading scriptures.

Austerities: (Tapasya) means to undergo voluntarily some inconveniences of this body. Because we are accustomed to enjoy bodily senses, and tapasya means voluntarily to give up the idea of sense gratification That tapasya is good, even for health, and what to speak of advancing in Krishna consciousness. So we should accept this tapasya. The upavasa. These are different methods of tapasya.

Here are a few simple Ekadasii recipes you can try for Krishna's pleasure.

(Recipes by Yamuna-devi dasi)

1. Creamy Cashew-Nut Chutney (Kaju Chatni)

This mild-tasting, velvety-smooth chutney has an outstanding flavor and is an excellent raw-food dip for fresh vegetables. Mixed with a little yogurt, it makes an excellent salad dressing.

Preparation time: 5 minutes

Yield: About ¾ cup

1 tablespoon fresh coriander leaves, minced

1 cup raw split or broken cashew nuts

¼ cup lemon juice

1 teaspoon salt

2 to 3 teaspoons fresh ginger root, peeled and minced fine

½ to 2 teaspoons hot green chilies, seeded and minced fine

¼ to 1/3 cup water

1. Combine all the ingredients in a blender and blend for 30 seconds. Stop the motor, scrape the mixture down toward the blade, cover, and blend another 15 seconds. If necessary, add a little more water to insure a smooth puree.

2. Transfer the chutney to a small bowl and offer to Krishna immediately. Covered, the chutney will keep in a refrigerator for up to 2 days. Since the chutney will thicken when it sits, before serving add a little water until it returns to its original creamy, moist consistency.

2. Water-Chestnut-Flour or Banana-Flour Halava (Singara Halava)

This halava is a fluffy, sweet pudding with a texture akin to that of mashed potatoes. Prepared without grains, it is a quite popular dessert served on Ekadasii fasting days.

Preparation time: 20 minutes

Yield: 4 or 5 servings

¾ to 1 cup milk

½ to 2/3 cup sugar or honey

¼ teaspoon cardamom powder

1/8 teaspoon nutmeg powder

½ cup ghee (clarified butter)

1 cup banana flour or water-chestnut flour, sifted

2 tablespoons chopped walnuts or almonds

2 tablespoons chopped raisins

1. Combine the milk and sweetener in a blender, cover, and blend for 1½ minutes. Remove and add the powdered spices.

2. Heat the ghee in a 2-quart saucepan over a medium flame, sprinkle in the sifted flour, and slowly stir-fry for about 8 minutes or until the flour is lightly browned.

3. While stirring the flour-and-ghee mixture with one hand, slowly pour in the sweetened milk, and then cook until the liquid is fully absorbed and the halava's texture is light and fluffy.

4. Dish the halava into individual serving bowls or one large serving bowl and garnish with the chopped nuts and raisins. Offer to Krishna hot.

3. Quick-and-Easy Sauteed Potatoes (Sukhe Alo)

This is perhaps the most classic of all Ekadasii potato preparations.

Preparation time: 25 minutes

Servings: 4

½ teaspoon black pepper, ground coarse

½ tablespoon dry-roasted cumin seeds, crushed coarse

½ teaspoon chat masala, if available (try an Indian grocery)

½ cup plain yogurt

1½ pounds fresh potatoes suitable for boiling

3 tablespoons ghee or vegetable oil

1 teaspoon salt

1. Peel the potatoes, cut them into 1-inch cubes, steam until tender, and cool.

2. Combine the black pepper, cumin seeds, chat masala, and yogurt in a 1-quart mixing bowl.

3. Drop in the chunks of potato and gently toss and roll them in the seasoned yogurt. Set aside and marinate for 15 minutes.

4. Heat the ghee or vegetable oil in a heavy 10-inch frying pan over a medium to medium-high flame until a haze forms over the surface. Add the potatoes and salt, and then stir-fry until the potatoes form a golden crust. Offer to Krishna hot.

4. Deep-Fried Mashed-Vegetable Croquettes (Kacha Kela Bada)

Preparation time: 25 minutes

Yield: 12 balls

1/3 pound fresh potatoes suitable for boiling

1/3 pound ripe bananas

1/3 pound colocasia root (try a specialty store)

1¼ teaspoon salt

1/8 teaspoon black pepper, ground coarse

I to 3 teaspoons hot green chilies. minced fine

1 tablespoon lemon juice

½ cup banana flour or water-chestnut flour

2½ to 3 cups ghee, vegetable oil, or nut oil

1. Wash the potatoes, peel, cut into 1-inch cubes, and steam until tender. Do the same with the bananas and colocasia root.

2. Mash together or puree chunks of potato, banana, and colocasia root. Then place in a bowl and knead in the salt, pepper, chilies, and lemon juice. Now knead in the flour until the dough is smooth.

3. Divide the dough into 12 smooth, round balls. Heat the ghee or oil in a deep frying vessel until the temperature reaches 350 F (use a frying thermometer). Slip in 6 balls at a time and fry, gently turning, until they are evenly cooked to a deep-reddish color. Remove with a slotted spoon and fry the remaining balls. Offer to Krishna piping hot.

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