In Goa, fish is a staple part of the diet, but Goans also enjoy vegetarian dishes. Whether traditional or seasonal, there’s a wide array of vegetarian dishes that Goans relish. With the onset of the monsoon each year, Goans eagerly await the seasonal vegetables that come with it. For many, it’s almost a rule to consume each of these vegetables at least once during the season. However, the younger generation, with their changing food habits, has drifted away from these traditional seasonal vegetables. These monsoon vegetables not only have unique flavors but are also rich in medicinal properties, which is why the elderly in the household insist on including them in meals.
Some of these vegetables include tere, taykhela (takla), muska (drumstick leaves), akur, alu, luti, fagla, kuduki, bamboo shoots, tavshe and pipri (kind of cucumbers), and naturally growing mushrooms that are available only during the monsoon. A variety of such vegetables are abundant during this season.
Each monsoon vegetable has its own distinct taste. Taykhela, which resembles fenugreek and grows abundantly by the roadside, has a slightly bitter taste. Similarly, muska, or the tender leaves of the drumstick tree, also has a slightly bitter but delicious flavor. In Goa, these vegetables are often cooked with jackfruit seeds. The elderly often recommend eating these vegetables at least once, given their health benefits. Drumstick leaves, in particular, are considered excellent for digestive health, so they are consumed as often as possible during the monsoon.
Alu, which grows abundantly during the monsoon, is a favorite among all. Alu fritters (alu vadi) are loved by both young and old, but the traditional curry made with jackfruit seeds and alu is also enjoyed. Tere is another type of alu. Since both these vegetables can cause itching, they are cooked with tamarind or the sour ambade fruit that is available only during the monsoon.
Fagla, a thorny vegetable that resembles a small bitter gourd, is another monsoon speciality. Fagla rava fry is a dish that is popular not only among adults but also among children. Another widely loved monsoon delicacy is bamboo shoots, known as killa or komb. Bamboo shoots with distinctive smell and taste are used in curries as well as xacuti. But words will not be enough to describe the taste of the pickle that is made from Bamboo shoots.
Tavshe and pipri are cucumber varieties available only in this season. Tavsolli, made with semolina and jaggery, can be considered as a traditional cake. Pipri, a small green cucumber, is often eaten raw, without being cooked, by many.
Finally, naturally growing mushrooms are a favorite among all, young and old alike. Despite being vegetarian, these mushrooms have a taste that rivals meat. Everyone eagerly looks forward to dishes like mushroom xacuti or rava fry during the monsoon.
These diverse vegetables, found in Goa during monsoon season, are a must-try for everyone at least once each year!