Learn how to make Mangalore Bonda Sharbat ~ Tender coconut sherbet or tender coconut lemonade
“Echara, we want some bonda. Please!” pleaded a girl with two missing front teeth and two pigtails bouncing as she jumped up and down with her sister and cousins.
“Let me first finish peeling these arecanuts, and then I will get you kids the tender coconuts”, said Eshwara.
“No, we want you to come with us right now. We are very, very thirsty”, said all the kids in unison.
“There is no escaping from you little brats”, said Eshwara as he smiled indulgently.
He got up from the low seat of wooden plank with a blunt moon shaped knife designed especially for peeling the skin of arecanuts. Wiping the sweat from his forehead with the towel tied around his head as a turban called mundaas, once red when it was new and now turned a shade of burnt rust after many washes, he flexed his five feet short body and joined us as we bounced along a narrow footpath around grandma’s ancestral two-storey art deco styled house with huge panelled windows.