Starting off this chapter with a vegetarian dish for my vegetarian friends.
The curiosity for the Goan vegetarian cuisine came up during our trip where as non-vegetarians, we were naturally drawn to all the delicious (non-vegetarian) dishes that the place had to offer. And I have to say, it’s quite a variety! It’s familiar, with most of the dishes being cooked at home regularly. And some new ones!
But that got me wondering what vegetarian dishes were out there. And what dishes are vegetarians naturally drawn to, in Goa.
With that in mind, I’ve made this okra curry. Which is a vegetarian version of the famous home cooked dish- Prawn & okra curry(aka ‘Sungta ani Bhendi kodi’ in Konkani) 🍛
• 250 gms prawns (cleaned) -Optional
• 180 gms lady fingers (clean and cut into 1 inch pieces)
* ¾ grated coconut
* 8-9 Kashmiri chilies
* ½ tsp turmeric powder
* 1 ½ tbsp coriander seeds
* ½ tsp cumin seeds
* 10-12 peppercorns
* 3 cloves of garlic
* 1 onion chopped
* 1 tomato chopped
* 2 tbsp. oil
* ½ vegetarian Maggie cube
* Pinch of sugar (optional)
To be added in the end:
* ½ tsp of tamarind paste or 3-4 Kokum
1. In a kadai, add the oil and sauté the onion, tomato and all the ingredients as they turn a golden brown.
2. Turn of the stove and allow the ingredients to cool down before blending it.
3. Blend with 1/2 cup of water into a smooth paste and return back to the kadai to fry.
4. Add another full cup of water and allow the masala paste to cook for 10mins or until the water reduces.
5. Finally add the tamarind/Kokum and stir well. Cook for another 5mins before adding the okra.
6. Once added, cook with the lid on for 5mins until the okra in semi-soft. (For you pescatarian babies, please add the prawns in the last 3mins before turning off the stove-they cook faster than okra so we don’t want to overcook them).
7. Serve with thick dosas, sannas or even steamed rice and papad.
I’m still on a journey to learn more about the vegetarian cuisine so if you have any suggestions, I’m all ears! Leave a comment in the box below!💕