Maharashtrian, Konkani Non-Veg Dishes For Post-Ganpati Feast

In the Western states of India, especially Maharashtra, Goa and the Konkani regions, monsoon season is all about two main festivals—the Hindu month of Shrawan or Sawan and the 10-day festival of Ganesh Chaturthi. The cuisines of these regions, whether it is the food of Vidarbha and Kolhapur or the coastal flavours of Konkan, are usually dominated by plenty of seafood, fish, chicken and meat dishes known for their spiciness. But during Shrawan and Ganesh Chaturthi, it is tradition to avoid the consumption of non-vegetarian food for a number of reasons. 

Also Read: Exploring The Maharashtrian Mutton Thalis In Pune: An Irresistible Spice Affair

One such reason is that during Shrawan, most Hindus from Maharashtra, Goa and Konkan avoid eating non-vegetarian foods as a part of a month-long (occasionally two-month-long) Shrawan fast. Apart from the religious ritual behind this Shrawan fast, a reason why most people avoid eating fish and seafood is because this is believed to be the season when fish eggs and baby fish are born. To further their growth and to ensure availability of fish and seafood during the autumn and winter months, the Shrawan fast makes sense in terms of sustainability and environmentalism too. 

On the other hand, during the 10-day mega festival of Ganesh Chaturthi, it is ritual to avoid non-vegetarian food and instead load up on the new produce that comes into season, from new rice and potatoes to plenty of greens, vegetables and even fruits. But after Ganesh Chaturthi is over, most Maharashtrians, Goans and Konkanis welcome the autumn season with non-vegetarian delicacies that include meaty pickles to fishy starters. The Maharashtrian and Konkani Thalis around this time turn into a celebration of the regions’ best fish, seafood, mutton and chicken dishes. 

Video Credit: YouTube/Sanjeev Kapoor Khazana

If you have been abstaining from non-vegetarian food during Shrawan and Ganesh Chaturthi and want to welcome autumn season with a traditional Maharashtrian or Konkani non-vegetarian feast, then here are eight incredibly delicious dishes you must try. 

Mutton Lonche 

A delicious goat’s meat pickle from the Kolhapur region, Mutton Lonche or Muttonche Lonche is served at the beginning of the Maharashtrian non-vegetarian thali. The small pieces of mutton are marinated with ginger, garlic and chillies, and then pressure cooked until the meat is properly cooked. The mutton pieces are then fried in a blend of sesame seeds, poppy seeds, chilli powder, Kolhapuri masala and vinegar to create a meaty, tangy pickle that can be stored away for autumn meals. 

Kolambi Thecha 

You might have heard of Thecha, the green chilli-based Maharashtrian pickle, but did you know that this spicy condiment also comes in a non-vegetarian avatar? Kolambi Thecha or prawn Thecha is made with fresh prawns which are marinated in salt and turmeric and then sauteed in a Thecha mix until cooked. This traditional Thecha mix consists of plenty of green chillies, peanuts, cumin seeds and garlic. The pickle is green and packed with the flavours of prawns and chillies. 

Surmai Rawa Fry 

One of the most popular fish varieties consumed across Maharashtra, Goa and the Konkan regions is Surmai or Indian mackerel. Available in small as well as large sizes, this fish is cooked as a starter as well as a gravy. Of these Surmai dishes, Rawa Fry is a must-have. The fish is marinated in lots of spices like salt, pepper, red chilli powder, ginger-garlic paste and more, and then coated with semolina or rawa. Fried in oil to perfection, this dish is a starter you absolutely must dig into. 

Sungta Ambat 

A traditional Konkani gravy dish enjoyed with rice, Sungta Ambat is prepared with fresh and juicy prawns. The gravy of this dish is made with coconut and onions, while many people also add potatoes to the gravy to make it more filling. The spice blend used in this dish is made with coriander seeds, black pepper, Byadagi chillies, tamarind and turmeric powder. Yellow in colour and deceptively spicy, this prawn dish is a must-have this autumn. 

Bombil Kalvan 

Particularly popular among Mumbaikars, Bombil or Bombay Duck is a soft, one-bone fish that is a delicacy in Maharashtra and Goa. Bombil Kalvan is basically a Konkani dish prepared with this fish. A spice blend of coconut, garlic, ginger, green chillies, Byadagi chillies, curry leaves and turmeric is cooked in a mix of onions and tomatoes to make a gravy. Kokum is used to add a bit of tanginess to the dish and the fried Bombil is then added to the gravy. This one is best enjoyed with rice. 

Chicken Ukkad 

A must-have dish when you are enjoying a traditional Maharashtrian non-vegetarian thali, Ukkad is considered to be a dish that is now becoming rare. The dish is prepared with both chicken and mutton based on your preferences and comes from the Solapur and Sangli areas. The simple gravy consists of onions, green chillies and spices like cinnamon, black peppercorn, ginger and garlic. Plenty of coriander leaves are turned into a paste and added to the gravy to give it the signature green culour and herby flavours. 

Mutton Rassa 

Spicy, red-hued and a compulsory addition in every Maharashtrian non-vegetarian thali, Mutton Rassa or Tambda Rassa is the dish to dip your jowar or bajra Bhakris into. From street-side dhabas to restaurants and homes, Mutton Rassa is a dish that is synonymous to the Kolhapur region’s cuisine. The unique spice blend, which is dominated by red chillies, also consists of coconut, sesame seeds, poppy seeds, garlic, ginger and garam masala. The gravy is made with this spice mix and onion paste and the mutton pieces are usually tender. 

Varhadi Chicken 

A spicy chicken dish from Maharashtra’s Vidarbha region, Varhadi Chicken is enjoyed with both rice and bhakris based on your preferences. A green spice paste is prepared with coriander leaves, green chillies and garlic, along with another spice paste with coconut, onion, cumin, coriander, peppercorns, cinnamon, cardamom and cloves. The chicken is cooked with these unique spice blends until you get a thick and spicy gravy.