Goa’s Traditional Dish, Mugagathi In Goa, no religious or traditional ceremony is complete without a meal that includes the staple dish called Mugagathi, which is essentially a thin sprouted moong bean curry. The unique feature of this dish is that the moong beans used must be sprouted and peeled. Ingredients Read more…
Certain dishes are traditionally associated with specific festivals. These combinations vary by region, as each region has its own special dishes. Goa also has some unique traditional foods, some of which are closely tied to particular festivals. For instance, Nag Panchami and Patolyo, Ganesh Chaturthi (known as Chavath) and Nevryo Read more…
Mugachi Usal is another traditional dish from Goan vegetarian cuisine. However, the moong beans used for this recipe must be sprouted. Sprouted moong beans are considered more important in Goan vegetarian meals compared to other legumes. Various dishes such as mugachi usal, mugagathi, and mugache saar are made using sprouted Read more…
From the beginning of the monsoon season until Ganesh Chaturthi, a large cucumber known as “Tavashe” is available in Goa. There are two types of this cucumber: one with a yellowish-green color and the other with a pale green color. A sweet dish made from this cucumber is called “Tavsolli.” Read more…
Recheado Masala is a type of Goan Masala (spice mix). The word “recheado” is derived from Portuguese, meaning stuffed. This masala is primarily used for stuffing fish but can also be used with chicken, paneer, and vegetables. Traditionally, it pairs exceptionally well with mackerel, though it can also enhance the Read more…
Recheado Bangado is a favorite among many due to its unique taste. In Goa, mackerel is prepared in various ways, such as Bangdyache Suke, Bangdyache Aamot teek, and Bangdyache Hooman (fish curry). Mackerel pickle is also quite popular. However, one of the most loved preparations of mackerel is Recheado Bangado, Read more…
Another traditional Goan dish, Khatkhate, is a vegetable stew that is also popular in Saraswat households in Maharashtra and Karnataka, especially during Ganesh Chaturthi. It is believed to be a favorite dish of Lord Ganesha. Made with a variety of seasonal and perennial vegetables available during the month of Shravan, Read more…
Goa is home to a variety of fish, each with its unique taste. Among the numerous types of small fish available, one notable type is Verli (locally pronounced as Velli). This small, silvery fish is used in various traditional Goan dishes, and one popular preparation is Verliche Sukhe. Making Verliche Read more…
Hooman, or fish curry, is an integral part of Goan cuisine. When it’s made with mackerel, it’s even more special! Many people who love seafood have a particular fondness for mackerel and its curry. In Goa, the method of preparing fish curry varies depending on the type of fish. Traditional Read more…
Ghota refers to a type of local mango, which is typically peeled and eaten by sucking out the pulp. This traditional Goan dish, known as Ghotache Sasav, is made using these sweet and tangy mangoes. In Konkani, “saasava” means mustard seeds. This dish is characterized by a unique blend of Read more…