The Zigs and Zags of Life - Lemon Rice

Why did I choose medicine? Perhaps it chose me. Or it was chosen for me. Whatever the reason or reasons, I find myself along this path. Each of our paths is different, and I have realized, sometimes not very straight at all. Maybe the best ones are winding.

I may not have been entirely sure that medicine was my calling. But I was certain about what I wanted to do in medicine. What field would be my true calling? I contemplated the spectrum of specialties, each not quite right. (Almost like Goldilocks and the three bears... this porridge was too hot, this one too cold, and one.... just right.) I contemplated surgery seriously but found the rigor and culture just not for me. I particularly liked hand surgery and I loved the idea of not just healing but the beauty of the hand and its importance in our day-to-day. The importance of form and also function. I initially settled on ob/gyn, as a mentor remarked, "a little bit of surgery and a little bit of medicine." But a little bit of each was not enough for me, and I eventually returned to surgery.

And so I chose pelvic reconstructive surgery, or now urogynecology. A mouthful that encompasses a very small but very important niche in women's health. No two surgeries are alike, as no two people are alike. I love the challenge that each surgery brings. I love working with my hand. Each patient a puzzle that is not quite the same as the last.

And so, my path continues to zig and zag. I've found myself drawn to food and photography. Though different, they are oddly similar. No two photographs are the same, and we all see the world differently. Trying to see the world not just differently, but capture that moment, is a challenge.

After countless photographs and many "bad" ones, I'm very excited to have one of my photographs accepted to a gallery. A real gallery! Seeing my work next to other artists is truly a blessing, a word I do not use often. But it is. My work is a still life of grapes. A basket of red and green grapes, bathed in natural light and captured in an instant. I love the soft light and the colors. It's almost like you can reach in and eat one—a study in what can be both simple and beautiful.

Art. Medicine. And more. Our lives and our paths are not straight. They zig, and they zag. Who knows what will come next.

Lemon Rice

I love this South Indian lemon rice. Also known as chitranna, it's easy and quick to make. Bright and lemony rice is mixed with a temper of curry leaves, cumin and peanuts. Perfect for lunch or a picnic.

Serves 4

• 1 cup basmati rice
• 3 tablespoons neutral oil
• 1 teaspoon cumin seeds
• 1 teaspooon urad dal
• 1 teaspoon mustard seeds
• 2 green chilis
• 2 dried red chilis
• 1/2 cup roasted peanuts
• 1 stem curry leaves (10-12 leaves)
• 1 teaspoon turmeric
• Juice of 3 lemons
• 1 teaspoon salt
• 2 tablespoons cilantro (chopped)

1. In a medium saucepan, add 1 cup basmati rice, 1/2 tablespoon oil, 1/2 teaspoons salt and 2 cups of water. Bring to boil, then simmer for 20 minutes. Take off heat and leave to cool.
2. In a medium frypan, heat 2 1/2 tablespoons oil. Fry peanuts and then take off heat. Add cumin, mustard seeds, urad dal, red chilis and saute for 30 seconds. Add curry leaves, green chilis. Give it a stir or two and take off heat. Take off heat and add turmeric, stir well.
3. In a medium bowl, combine rice, tempered spices, peanuts, lemon juice, and salt. Sprinkle with cilantro and serve warm or at room temperature.

You can use an instant pot to make the rice. Combine 1 cup rice, 1 1/2 cups water, 1/2 tablespoon oil, 1/2 teaspoon salt. Set to manual for 4 minutes. Natural release. Fluff and set aside to cool.