The Importance of Monsoon Vegetables in Goa
While fish is a staple in the Goan diet, Goans also enjoy vegetarian food with equal enthusiasm. Be it traditional or seasonal, the variety of vegetarian dishes in Goan cuisine is quite extensive. With the arrival of the monsoon each year, there’s a deep-rooted craving among Goans for seasonal vegetables. It’s almost a tradition — every one of these vegetables must be eaten at least once during the season.
However, changing food habits have led the younger generation to drift away from these traditional monsoon greens. These monsoon vegetables aren’t just known for their unique taste but are also packed with medicinal benefits. That’s why the older women in the household insist on including them in the family’s diet.
Special Vegetables Available During the Monsoon in Goa
During the monsoon season, Goa sees an abundance of unique vegetables like tere, taykhila (takla), maskachi bhaji (drumstick leaves), akur, alu (colocasia leaves), lutichi bhaji, fagla, kudukichi bhaji, chana, alsande Bhaaji (black-eyed peas), chawli Bhaaji (cowpea greens), bamboo shoots (called killa), ambade (hog plums), tavashe, pipri, and wild mushrooms (alambi) — which grow naturally and are available only during this time.
The variety is rich and diverse, and each vegetable brings its own distinct flavour to the plate, making the Goan monsoon cuisine both flavourful and deeply rooted in tradition.
Akur Bhaji (Riverbank Greens)
During the monsoon, tender shoots of the Akur plant sprout along riverbanks. This reddish-green leafy vegetable is sold in the market in its young, delicate form. It’s commonly cooked into a flavourful, soupy dish using pulses like chana dal, green peas, or masoor, making it a much-loved seasonal delicacy.
Taykhilo and Maskachi Bhaji: Nutritious Monsoon Greens
Taykhilo, a wild leafy vegetable that resembles fenugreek, grows abundantly along roadsides during the monsoon. Slightly bitter in taste, it is nonetheless quite flavourful. Similarly, Maskachi Bhaji—made from the tender leaves of the drumstick tree (moringa)—also carries a mild bitterness but is considered delicious and wholesome.
In Goa, both of these vegetables are traditionally cooked with jackfruit seeds, enhancing their taste and texture. Elders in the family often recommend eating these greens at least once during the season, not just for their unique flavours but also for their health benefits. In particular, drumstick leaves are highly valued for improving digestion and are especially encouraged as a regular part of the monsoon diet.
Beloved Alu Leaves and the Ever-Popular Aluvadi
With the arrival of the monsoon, alu (colocasia leaves) grow in abundance and are a seasonal favourite in Goan homes. Aluvadi — spicy, steamed rolls made from these leaves — are especially loved by both children and adults. Another cherished preparation is a traditional soupy alu bhaji made with jackfruit seeds, offering a comforting and wholesome flavour.
Tere, a variant of alu, is also commonly used during this season. Since both alu and tere can cause an itchy sensation when eaten, they are typically cooked with souring agents like amsul (kokum) or ambade (hog plums), which become available at the same time during the monsoon, enhancing both the taste and digestibility.
Fagla, Ambade, and Killa: Flavourful Monsoon Delicacies
Fagla is a spiky monsoon vegetable that resembles a small bitter gourd. When shallow-fried with semolina on a griddle, it becomes a crispy treat loved not only by adults but also by children.
Another seasonal favourite is killa — also known as komb or bamboo shoots. Known for their distinctive aroma and flavour, these shoots are prepared in various ways, but their spicy pickle is so uniquely tasty that words often fall short of describing it.
Then there are ambade — tangy hog plums that become available with the onset of the rains. Goan house wives prepare them in multiple ways. One beloved preparation involves adding them to sungtache humann — a traditional Goan prawn curry — where the ambade lend a delightful sourness, making the dish even more delicious.
Tavashe and Pipri: A Taste of Nature in the Monsoon
Tavashe and pipri are varieties of cucumber that are available only during the monsoon season. Tavasoli—a traditional sweet dish made by cooking tavashe with semolina and jaggery—is often fondly referred to as Goa’s version of a seasonal cake.
Pipri, on the other hand, is a small, light green cucumber that people prefer to eat raw, enjoying its natural, refreshing flavour without any added spices or preparation. Both offer a simple yet delightful taste of nature during the rainy season.
The Rich Flavour of Wild Mushrooms and Goa’s Monsoon Veggie Traditions
Wild mushrooms (alambi), which grow naturally during the monsoon, are a seasonal delicacy loved by all generations. Though vegetarian, their rich, meaty taste often rivals non-vegetarian dishes. Dishes like alambi shakuti (a spicy coconut-based curry) and semolina-fried alambi are much awaited every year.
Goa’s monsoon season brings with it a diverse bounty of such unique vegetables. Their distinct flavours are a treasured part of Goan culinary tradition — and something everyone should experience at least once each monsoon!
