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 colour and the other with a pale green colour. A traditional Goan dish made from this cucumber is called “Tavsali.”
In the Belgaum region, a dish similar to a “thalipeeth” (a type of flatbread) is made from this type of cucumber by adding chilli and rice flour, called Tavsoli. However, in Goa, a sweet dish made by mixing grated Tavashe, jaggery, and either wheat or rice semolina, and then steaming it, is known as Tavsali.
This “Tavsali” is especially loved by those who enjoy sweet and traditional foods. The aroma of jaggery blended with the fragrant Tavashe fills the house, and the news that Tavsali has been made spreads not just within the home but also to the neighbours.
Let’s take a look at how to make this delicious Tavsali.
Ingredients:
- 2 cups grated Tavashe
- 1 cup coarse wheat semolina
- 1 cup fine wheat semolina
- 2-3 tablespoons pure ghee
- one and half cups finely grated jaggery
- 1/4 teaspoon cardamom powder
- 7-8 finely chopped cashews
- 1 tablespoon small thin slices of coconut
- salt to taste
Method:
Roast the fine and coarse wheat semolina in ghee.
Peel the Tavashe and grate enough to make two cups.
In the grated Tavashe, mix the roasted wheat semolina (both fine and coarse).
(You can also use rice semolina instead of wheat semolina.)
Add the grated jaggery to this mixture.
Add the chopped cashews, thin slices of coconut, and cardamom powder.
Add salt and mix everything well.
Grease a container with ghee and pour the mixture into it.
Remove the whistle of the pressure cooker and steam the mixture for 25 to 30 minutes on medium flame
Once it cools, loosen the edges of the Tavsali with a knife, invert the container onto a plate, and gently remove the Tavsali.
Cut the Tavsali into desired pieces and serve it hot.
If you want the tavsali to be even more delicious, lightly shallow-fry the slices in pure ghee.
