Sabzi or Sabji

I like words. I like to find out where they came from and what they become in their new setting, in short etymology. I found that Sabzi is derived from Persian word Sabzi to mean "greenness; greens". Now it should not surprise any moderately educated person that most of the nouns that are used in modern Hindi are borrowed from other languages.

Particularly Persian. Once upon a time, an educated man, I mean person, was one who was proficient in Persian. The Mughal emperor Akbar's biography was written in Persian!

Some people, particularly folks that advocate for Hindutva, try to "Indianize" Hindi by purging Hindustani of words derived from impure, foreign, Islamic sources by bringing in words that are derived from Sanskrit.

How would they feel if they found out that ancient Persian and Vedic Sanskrit are similar? Horrors! Vedas shares words with a "mleccha language", ancient Persian!

Let me start with my recipe for a sabzi. Here is a list of ingredients.

• Potatoes
• 5-6 tbsp of cooking oil.
• 1 tsp of mustard seeds. 
• 1 tsp of jeera
• 2 tsp of urad dal (I like seeds that are not broken but it makes no difference to taste)
• optional 1 tsp of chana dal
  
• 0.25 tsp of hing (asafoetida).
• 4-5 curry leaves; more if you like the taste (I do), don't care if you don't 😃.
• 2 Green Chili *
• 1/2 tsp of turmeric powder **
•  2 tsp of salt. ***
• 2 tsp of Sambar Powder. ****

Another detour : I learned how to make this dish when I was in high school and my mother was studying for her B.Ed. Potatoes were plentiful in Delhi, it was easy to make, and importantly it was my sister's and my favorite food. Our father was easy; he simply ate whatever was put in front of him! My mother on the other hand did not like deep fried stuff in general and potatoes in particular, but she had a unique passion for studying that compelled her to work day and night. Needless to say I did not share this madness! She was simply happy someone fed her.

Back again to my recipe. Take 3-4 medium sized potatoes. Wash them thoroughly to remove any dirt or soil. I do not peel the potatoes. Cut them into disks and then into small cubes of uniform size. After I cut them into disks, I use a device to do this. Use a blade depending on the cube size you desire. Keep cut potatoes in cold water; exposed to air it changes color, although it does no harm to the potatoes or impact the taste. Rinse it again to remove any remnant dirt and starch that leaks out.

Recipe

1. Pour cooking oil in a flat bottom pan and set it on a medium flame. I prefer non-stick pan.
2. Once the oil heats, Add mustard and let it roast (Mustard should explode) 
3. Add jeera and let it brown. If the mustard has exploded the oil is hot and jeera might char. So be ready for next step.
4. Add urad and chana dal. Let them roast till they change to a reddish hue.
5. Add Hing, Curry leaves, and Green Chili. Heat till you see incipient signs of charring.
6. Add potatoes to the pan. 
7. Add 2 tsps of salt. 
8. Add Turmeric Powder. 
9. Cover pan and let the potatoes cook on a low flame.
10. Taste a piece to see if it has cooked.
11. Add 2 tsps of Sambar powder
12. Without making the potatoes mushy, turn them over so all of them can get to the bottom of the pan and get required heat to acquire crispness
13. Do this as many times as necessary to make it uniformly crisp.
14. Turn off heat; transfer potatoes to a serving dish. Eat when warm as this dish does not taste as good 2-3 hours later.
    

Customize to suit your palate

1. * For spicier taste, add more green chilies.
2. ** Turmeric is a acquired taste. I like more of it plus it also gives food a beautiful hue!
3. *** Taste to see if you need more salt. Easier to add salt than remove salt from food!
4. **** Add more Sambar powder if you like more flavor.

What Are We Leaving Behind For Our Children

When one loses a war, the enemy is merely stronger

When one loses an economic war, the enemy is smarter

The West was not even in a war with China

But it decided to throw down its guns unilaterally

By inviting them and giving them unlimited access to its economy

By teaching its enemy how to defeat it

By firing its own foot soldiers from its factories

While hollowing out its own industrial base

All in the name of providing cheap gewgaws to the masses

Did the masses ever ask for cheap stuff?

And how would it pay for cheap stuff when it does not have a job

Who cares?

Wall Street does

Wall Street is happy

But it wants more

The tiger has tasted human flesh

It can no longer do an honest day of hunting

It only wants more human flesh

But how?

Buy cheap

If Malaysia is expensive go to China

When China gets expensive go to Bangladesh

Do not operate the thumbscrew yourself

Outsource that too

Make the Bengalis squeeze their own people 

Like another famous corporation did 250 years ago

Pay less

Minimum wage my foot

Split the people and bust their unions

Divide et Impera

Unions are all corrupt anyway

Kill regulations

Cut corners with safety

What is more poison in our water

What is more salmonella in our eggs

What is more pesticide in our fruits

Why have regulators

Government does not work anyway

Divert attention and Spread Misinformation

Blame Blacks, they do not do a honest days work anyway (Trump, Cornyn)

Blame Hispanics; they are all rapists anyway (Trump)

Blame women; they are all sluts anyway (Rush)

Blame Jews; Holocaust is not real anyway (Neo Nazis)

Blame gays and queer; they are not people anyway

Blame working women; they should Lean In to being trad wives anyway (pun intended)

Guns do not kill

Plastics do not hurt

Solar is a boondoggle

Buy and Sell Power

Spend millions to buy elections

Stuff the courts with your people

Pit one country and state against another in a bidding war

Buy media outlets and prevent diverse views

When will things change for the better?

Will it ever change?

What are we leaving behind for our Children?

Sundakkai Vatta Kozhumbu

This recipe, like the previous ones, started with a question - How do I make SundakkaiVatta Kozhambu that could serve 3-4 persons?

General rules

• Wash all vegetables before use. No Vegetables required for making Vatta Kozhumbu
  
• Cut fine; unless otherwise specified (when in doubt cut it even smaller). Same reason as above
  
• Always add less salt, it is always easier to add more at the end. 
• Lastly I prefer having all my ingredients in place before cooking to avoid looking for things in a hurry.

 Ingredients

• 3 tsps of cooking oil
• 6 tblsps of Gingelly oil or Sesame oil.Vatta Kozhambu tastes better with more oil.
• 20-25 Sundakkai
  
• 1.5 tsps of Mustard seeds.
• 1.5 tsps of Methi seeds.
• 0.25 tsp of Hing (asafoetida).
• 4-5 Curry leaves.
• 2 dried Red Chili
  
• 2 Green Chili
  
• 2 spoonful Tamarind past
• 2 tsps of salt. *
• 2 tsps of Sambar Powder
• 3-4 cups of water.  

 Recipe

1. Take a small pan. Pour 3 tblsps of cooking oil and heat it on a medium flame.
   
2. Once the oil heats, Add Sundakkai and let is slow roast. When it very brown to slightly black in color set it aside (Near the end it tends to smoke).
   
3. Pour 6 tblsps of Sesame oil in a flat bottom pan and set it on a medium flame.
4. Once the oil heats, Add mustard and let it explode.
5. Add Methi and let them roast
6. Add Hing, Curry leaves, Red Chili, Green Chili. Heat till you see incipient signs of charring.
7. Add roasted Sundakkai
   
8. Add 2 tsps of Sambar powder. Make sure that the sambar powder does not get burnt.
9. Take 2 tsps of Tamarind paste, add water, and make a solution.
10. Pour Tamarind solution into pan.
11. Add 2 tsps of salt (see rule about salt) 
    
12. Add extra water for consistency and extra salt to suit taste. 
13. Let it come to a boil.
14. Take it off the fire and pour it into a serving dish.

* After adding water, taste to see if you need more salt.

This recipe can be tweaked to make Manathakkali Vatha Kozhambu. Just replace Sundakkai with Manathakkali and rest of the steps are same.

Vegetarian Quiche

 

This recipe, like the previous ones, started with a question - How do I make Quiche that could serve 3-4 persons? I searched the internet for recipes and found one I liked the most. I tweaked it a little. I have tried this recipe twice and now feel comfortable making it my own.

My general rules

• Wash all vegetables before use. 
• Cut fine; unless otherwise specified (when in doubt cut it finer). 
• Always add less salt, it is always easier to add more at the end. 
• Lastly I prefer having all my ingredients in place before cooking to avoid looking for things in a hurry.

Ingredients

• 1 tablespoon olive oil
• ½ cup sliced onion
• ½ cup chopped green bell pepper
• 2-4 Green chili cut crosswise into small rings
  
• 1 large tomato, sliced (not diced). Make them thick slices so they do not fall apart.
  
• 2 tablespoons all-purpose flour
• 2 teaspoons dried basil
  
• 3 large eggs, beaten
• ½ cup milk
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 ½ cups shredded Mexican style 4 cheese blend (recipe recommended Colby-Jack cheese)

Directions 

• Preheat the oven to 375/400 degrees F (200 degrees C).
• Bake pie crust in preheated oven until firm, about 10-12 minutes.
• Check the Instructions on Pie crust for exact temperatures and duration
  
• Remove crust from the oven and set aside. Reduce oven to 350 degrees F (175 degrees C).
• Jannavi helped me with this step as I do not know how to use the oven 😄
  
• Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, green chili, and cook, stirring, until softened, 5 to 7 minutes. Remove vegetables from skillet and set aside. 
• Recipe called for mushrooms, and zucchini. Jannavi does not like the former and I detest the latter! What exactly is zucchini's purpose in the kitchen or in life?
  
• Recipe did not call for these. I added a touch of salt, basil, oregano, and some arrabiata spice at Maalini's behest.
  
• Sprinkle tomato slices with flour and basil; cook in the non-stick pan over medium heat for 1 minute per side. Set aside.
• Even firm tomatoes lose their structure as they cook. So thicker slices are better.
• I turned over the slices and sprinkled flour and basil on both sides. It did not hurt or help.
  
• Whisk eggs, milk, salt, and pepper together in a small bowl.
• Spread 1 cup cheese in the bottom of pie crust. 
• Layer vegetable mixture over the cheese, then top with tomato slices. 
• Pour egg mixture over top
• Sprinkle with remaining 1/2 cup cheese.
• Bake in the preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Cool 5 minutes before serving. 
  

My recipes

My recipes

• Upma
• Sambar
• Rasam 
• Milagu Rasam
  
• Chili Paneer
• Quiche
• Vatta Kozhambu
  
• Crisp Potato Curry

Jannavi's recipe for Upma

This recipe, like the previous ones, started with a question - How do I make Upma that could serve 3-4 persons?

General rules

• Wash all vegetables before use. 
• Cut fine; unless otherwise specified (when in doubt cut it even smaller). 
• Always add less salt, it is always easier to add more at the end. 
• Lastly I prefer having all my ingredients in place before cooking to avoid looking for things in a hurry.

Ingredients

• 2 cups of Sooji 
• 4 tblsps of cooking oil.
• 1.5 tsps of Mustard seeds.
• 0.25 tsp of Hing (asafoetida).
• 1 tbsp of Urad dal (or more if you like the feel of roasted Urad dal)
• 1 tbsp of Chana dal (or more if you like the feel of roasted Chana dal)
• 5 Curry leaves
• Ginger chopped finely
  
• 3-4 Green Chili cut in halves or quarters
  
• Coriander leaves, cut finely
  
• 2-3 tsp of Salt.
• 1/2 tsp Turmeric
  
• 2 Onions cut not too finely
  
• Green peas
• 5 cups of water (1-2.5 ratio of Sooji and water) 

Recipe

1. Dry roast Sooji in a pan. Keep stirring the Sooji to prevent charring. 
2. Once Sooji is roasted from white -> yellow/light brown, set it aside in another vessel to cool.
   
3. Pour 4 tblsps of cooking oil in a flat bottom pan and set it on a medium flame.
4. Once the oil heats, add mustard and let it roast (Mustard should explode) .
   
5. Add Hing, Urad, and Chana. Heat till Urad/Chana turns golden yellow.
   
6. Add Curry leaves, Ginger, Green chili, Coriander. Heat till you see incipient signs of charring.
7. Add onions to the pan. 
8. Add a little Turmeric and 2 spoons of salt. Add 1/2 cup of water.
   
9. Cover pan and let onions cook on a low flame.
10. Add peas and let it cook on a low flame
11. Add 3-4 cups water, let it slow boil for 3-4 minutes
12. Turn down the heat 
13. Slowly pour Sooji to the biling mixture. I use a whisk at the same time to make sure that lumps do not form (Thanks Meena R)
    
14. Add remaining water and extra salt to suit taste. 
15. Stirring a few times and turn off the heat.
    
16. Take it off the fire and pour it into a serving dish.
    

Maami's Recipe for Sambar

 

This recipe, like the previous ones, started with a question - How do I make Sambar that could serve 3-4 persons? I was in Toronto and my cousin's mother-in-law, or maami as I call her, taught me how to make it. The general taste is very similar to my mother's Sambar.

General rules

• Wash all vegetables before use. 
• Cut fine; unless otherwise specified (when in doubt cut it even smaller). 
• Always add less salt, it is always easier to add more at the end. 
• Lastly I prefer having all my ingredients in place before cooking to avoid looking for things in a hurry. 

Ingredients

• 1 cup of pressure cooked Thuvar dal*
• 3 tblsps of cooking oil.
• 1.5 tsps of Mustard seeds.
• 1.5 tsps of Methi seeds.
• 0.25 tsp of Hing (asafoetida).
• 4-5 Curry leaves.
• 2 dried Red Chili
  
• 2 Green Chili
• 1/2 tsp of Turmeric powder
  
• 2 spoonful Tamarind paste
  
• 2 tsp of salt. **
• Cut 2-3 cups of vegetables. Okra, Eggplant, Green Pepper. Cut them not too small.
  
• 2 tsps of Sambar Powder. ***
• 3-4 cups of water. 

Recipe

1. Pour 3 tblsps of cooking oil in a flat bottom pan and set it on a medium flame.
2. Once the oil heats, Add mustard and Methi and let them roast (Mustard should explode)
   
3. Add Hing, Curry leaves, Red Chili, Green Chili. Heat till you see incipient signs of charring.
4. Add vegetables to the pan. 
5. Add 2 tsps of salt. 
6. Add Turmeric Powder. 
7. Add a cup of Water. 
8. Cover pan and let vegetables cook on a low flame.
9. Take 2 tsps of Tamarind paste, add water, and make a solution.
10. Pour Tamarind solution into pan.
11. Add 2 tsps of Sambar powder
12. Let vegetables cook on a medium flame for 3-4 minutes. You should see the Sambar powder foam at the top. This is necessary to remove the "raw" taste of Sambar powder.
    
13. Add cooked dal
    
14. Add extra water for consistency and extra salt to suit taste. 
15. Let it come to a boil.
16. Take it off the fire and pour it into a serving dish.
    

Customize to suit your palate

1. * I have substituted Moong Dal without any difference in taste.
2. ** After adding water, taste to see if you need more salt.
3. *** 1 spoon of Sambar powder if you like milder taste.

An ode to a feminist

A lesser man, oops, I mean drone

States his mind or what passes for one

yet when it comes for me to tell my tale

a woman nurtured and blossomed at Yale

Told, Woman, deal with pots, pans, or a kettle

Else be sentenced to stand in Pillory

You know, coz my name is Hillary

He stayed true to me not

the one with whom I tied the knot

Nary was a skirt safe from him by a long shot

Be it in Bhutan, Hindustan, or Cayman

Be it on a woman

or on a kilted Scotsman

But stayed I faithful besides this kook

Till death do us part, like it says in the Good Book

Yet tis I that is very publicly

Sentenced to stand in Pillory

Naturally since my name is Hillary

 

I tried improving health-care

as I cared for your welfare

Taught myself about Cipro and Mycin

Being a smart woman was my sin

My attempts were mocked as Hillary-care

House and Senate asked me, How dare

And so was I sentenced to stand in Pillory

Seeing as my name is Hillary

 

I won the party nomination

With a desire to lead the nation

Against a foe that hardly had a notion

knew not betwixt valley and hill

nor between parsley and dill

Hardly could he even pay his bill

Tear into me did Faux News on cable

Over me the country chose a deplorable

Dont be woman and dream was the parable

Again was I sentenced to stand in Pillory

Considering we all know my name is Hillary

---- The End ----

 

Why did I write this poem? 

I have always been an admirer of Hillary Clinton. I liked her when she was the First Lady and tried to tackle Healthcare. I despised the virulent misogyny, particularly in the Republican party (then and now) that doomed her well intention-ed effort.  That she was a smart woman annoyed, and I am sure, angered those in power.

I supported her as a Senator and the quiet way she went about her duties. 

I supported her when she lost the Democratic Party nomination to President Obama. It hurt me personally when he got away so easily with "You are likeable enough" on prime time TV. Do you think he would dare to patronize his children, Sasha and Malia or Michelle. But I loved the way Hillary gracefully accepted the defeat and partnered with Obama and became The Secretary of State. And, was she good!

I was devastated when she lost the elections in 2020. 

I could not talk about this to anyone. I just could not. 

I still cannot.

I am sure I cannot talk about the subsequent 4 years either without sounding totally deranged.

This poem, about a person I admire, as if she wrote it, is my way of sharing my grief, my pain, my anger, my coming to terms, and making peace.

Hope you like it too.

PJ

Less educated guy goes diamond shopping for/with his wife

Guy - wadda hira lana oy.

Merchant -  1 caret?

Guy - pagal hai? are main gaajar karidhne nahin aaya? bada sa hira la.

Merchant - Yes sir, would 1 caret do?

Guy - sunayi nahin deta? kaan mein wadda sa hearing aid daal liyo.

Wife - Honey you are so funny, diamonds ke size ko caret hi kehte ha.

Man - Angrez bhi pagal hai, gaajar aur hire mein fark hi nahin jaante.

Man - Accha sun, sone ka haar laana?

Merchant - Would that be 20 carets or 22 carets?

Man - behara hai kya. Meine hire ki baat nahin ki. Sona ka haar la

Wife - Sweetie pie, sone khara hai ya nahin hai, caret se hi pata lagate hai

Man - To kya mein tujhse kahoon 5 Kg chaval le aa, to tu kya 6 foot ki saadi layegi kya!

he merely wields a fork, knife, or a spoon

Across the plains of Serengeti
where the Lions stride with the wapiti
walks the brave Maasai hunter
even he knows better like all wise men do
that he might sling an arrow better than the best
a rhino in its eye stare
back down an elephant mad
but the kitchen turns this intrepid man
tamer than a house cat, meeker than the lamb

For he knows that for his own good
that it is best if he opens his mouth not to roar
only to shove a piece of food

as he merely wields a fork, knife, or a spoon

There once lived a dark queen that stepped
nary a foot in the kitchen
When asked what the poor should partake
unwisely offered the advice to eat a cake
she that knew not a skillet from a forks tine
hence was consigned by the french man to the guillotine

alas if only she had opened her mouth
to shove that same piece of cake

since she merely wielded a fork, knife, or a spoon

For fools that know not
between coriander and cumin the difference
God in his infinite (un) wisdom gave such men a tongue
such men ought know that at best a decorative it is
better yet a tool to move the food in the mouth side to side

considering they merely wield a fork, knife, or a spoon

what does such a man know if he knows
not what a ladle or a skillet is used for
when such man's mouth doth open
and sound emanates
may they only utter superlatives
best or better yet best-est
when describing the efforts of the dear
I mean dear-est

on the grounds that he merely wields a fork, knife, or a spoon

speech is merely silver while silence is golden
so stay quiet you fool

for you merely wield a fork, knife, or a spoon

if such men's mouths do open
and sounds do emanate
other than wonderful-est, amazing-est, best-est
or simple the classic-est word of all greatest
when describing the efforts of the sweet-est
heresy it is
deserve they
as the Queen of Heart quoth
Off with their heads

For such men are better off without anything above their shoulders

all things considered they merely wield a fork, knife, or a spoon

gasp that such men exist that know not
if this a poem, an ode, perhaps a haiku be
lips part and out comes the sound of prattle
or worse yet the sound of a rattle
surely capable are they at the dining table of the vilest crime

But recollect what our one and only Lord prayed on the cross
Forgive them for they know not what they do

taking into account they merely wield a fork, knife, or a spoon

Ramzan - My experiences

For several years, I have thought about fasting during Ramzan. Some times it would be 3 months after, other times it would be in the middle of it. Luckily, this year, I checked the calendar on Wednesday, April 22nd and learned that Ramzan starts on the next day. So I started fasting starting Thursday. Since I did not look into the details, I found out that it actually starts Thursday evening and actual fasting starts Friday morning! So it ended up starting my fast a day earlier.

Since it was Spring, each day starts a little earlier and the day ends a little later. By the end sunrise was around 5:30AM and sunset nearly as late as 8:30PM. Since I cannot get up that early, it ended up that I ate only one meal a day for 31 straight days.

It is not technically correct that I observed Ramzan, that would require that I do not eat medicine or swallow it with water. Besides that to be a person of faith one must pray 5 times a day. So without being guilty of cultural misappropriation, I think it is safe to say I fasted intermittently.

I looked at the clock with more eagerness waiting for the sun to set than as a school boy waiting for the last days of school to end and summer to begin! Jan said, that food tasted better when one has not partaken in a morsel for 24 hours. What we missed most in the first week was caffeine. But we switched our routine and started drinking coffee just before going to bed! Oh what would we not do for the fix!

Overall it was a great experience and one I intend to repeat next year.

How old was Devavrata aka Bhishma?

If you are an Indian or are familiar with Indian culture, you must be aware of the Great Indian Epic Mahabharata. The story is rich in that it spans several generations of complex and varied characters that do not fit standard patterns of good and evil.

One of my favorite character is Devavrata (देवव्रत) also known as Bhishma (भीष्मः). It is well known that although he was addressed respectfully as grandfather, he had sired no children of his own and took care of his half-brother's children and grandchildren, having himself accepted a life of celibacy. 

He was a famous warrior, defeated entire armies single-handedly, never having lost battle, performing as well as men one-fourth his age in the grand war that is either the culmination (or denouement depending on your point of view) of the story of Mahabharata. 

I became curious to see if it was possible to measure his age based on information available in the story itself. It is obvious that the method used is by no means scientific. If you disagree, feel free to leave a note.

Devavrata's father Shantanu must have been in his 20s when he met Ganga. It did not look like Shantanu was married or had parents that arranged a marriage for him. He met Ganga during one of his solo hunting trips in the forest. Around 8 years later (there were 7 children that were born before) Devavrata was born which would make Shantanu around 30 years old. Shantanu is separated from Devavrata for around 12 years when he is taught by eminent masters and groomed to be a King fit for the throne of Hastinapuram (हस्तिनापुरम्). At the age of 42, Shantanu is reunited with his son. Shantanu spends several years in the company of his son and then he meets SatyavatI (सत्यवती). At this point Devavrata is around 18 years old and his father around 48. Devavrata having accepted celibacy (long story), becomes Bhishma the Terrible.

Shantanu lives for a few years and has a two sons, namely, Chitrangada and Vichitraveerya. Assuming that he lived for 5-7 years, he would have died at 55 and Bhishma became the steward of Hastinapuram at the age of 25. Chitrangada dies in a battle at a young age. Vichitraveerya marries Ambika and Ambalika and also dies childless. Assuming he died at the age of 20, this would mean Bhishma again becomes the caretaker at the age of 40. 

After 2-3 years, with Vyasa's help the widows have a son each Dhrithrastra and Pandu. Bhishma's age when Pandu is born around 42. 

Pandu rules for a few year; gives us his throne, in his 20s, due to his inability to sire children. Pandu wanders for several years in the forest with his wives where he has 5 sons and dies around the age of 30 when his eldest son, Yudhisthira, was around 10, the youngest twins Nakula and Sahadeva around 6 years old, and Bhishma around 72.

The 5 brothers aka Pandavas, come back to Hastinapuram and learn from Drona the art of war. As part of Gurudakshina, and they wage war on Drupada, Drona's enemy. Since all the Pandavas went to war, we must assume the youngest, twins were at least 16 years of age. This would put Yudhisthira at 20 and Bhishma around 82.

Yudhisthira is declared crown prince, rules Hastinapuram for 1 year, Duryodhana throws a tantrum, get them exiled to Varanavrata, has his henchmen burn the palace, 5 brothers escape to forest, meet Rakshashas, Bheema gets married and has a son Ghatothacha. Let us say this all this took 2 years. This puts Yudhisthira's age at 23 and Bhishma's 85.

The Pandavas marry Draupadi, settle in Indraprasta, rule for a few year, Draupadi lives 1 year with each brother, according to her vow and has 5 sons. Let us say at this point Yudhisthira is 30 and Bhishma 90 years old.

The Pandavas, spend 13 years in the forest, which would mean Yudhisthira was 43 and Bhishma 103 years old at the start of the war. The war lasted only 18 days and Bhishma lived a few weeks more to ensure he died when the sun moved northward (Uttarayana).

So give or take a few years, Bhishma died at the ripe age of 103.