When you think of goan food, you are most likely to consider the vindaloo and sorpatel and fish curry. But the Hindu cuisine in goa is a treasure trove of enlightenment. Yes, coconut is ever-present even in these dishes. But as the goan Hindu can be fairly austere and traditional, there is the huge, lip-smacking variety of vegetarian food suited to scriptural practices.
I remember my first ever meal at the Mandovi hotel in Panjim.The spread included Tondak (a dish of beans and cashew nuts ),solachi kadi ( coconuts and kokum curry), khatkhate ( mixed vegetable stew), vangyache kaap( panfried brinjal) and cashew and tender coconut sukke.below is another favourite vegetarian dish from goa- a delectable potato curry.
Ingredients required for GOAN POTATO CURRY
- 1 large coconut, grated (for the milk)
- 2 additional tbsp grated coconut
- 2 green chillies
- 4 garlic cloves
- 2 onions, chopped
- 2 tomatoes, blanched and pureed
- 1 large boiled potato, peeled
- 1 capsicum, diced
- 1 cup mixed vegetables, boiled
- 1 tbsp fresh coriander, finely chopped
- 1/2 cup fresh cream
- 6 cashew nuts
- 1 one -inch cinnamon stick
- 2 cloves
- 1 bay leaf
- 3 peppercorns
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 2 tbsp oil or ghee
- salt to taste
- 2 cups of water
How to make potato curry
- blend the large coconut’s flesh with two cups of water to form a thick paste. Strain coconut mixture to get thick coconut milk to keep aside.
- Dry roast cinnamon, pepper, cloves, bay leaf and cumin. Grind to a fine powder. Keep aside.
- In a pan, add a tsp of ghee and mix onions and two tbsp of grated coconut.
- Fry onions till tender and translucent and grated coconut till golden brown. Grind together tomatoes, red chillies, garlic, fried coconut and half the onions to a paste.
- Grind cashew nuts to a fine powder and keep aside
- Heat remaining ghee and fry potato chunks till golden. Drain and keep aside.
- Fry capsicums, drain and keep aside. Add mustard seeds to the ghee. Let it splutter.add mixed vegetables. Stir for minute.
- Mix in the ground spices. Add remaining fried onions, ground paste, cashew powder, coconut milk and stir till it comes to boil.
- Simmer till thickened. Stir in fresh cream. Garnish with coriander and whole cashews.