Food is an integral aspect to Indian festivals and the traditional delicacies change from one region to another – based on seasonality, availability of ingredients and culinary traditions that date back to multiple generations. Normally, Ganesh Chaturthi has always been associated with the feasting of modaks, puri-bhaji and sundal; however, regional Goan cuisine that is under-explored truly embodies the spirit of their land and celebrates their produce around the time of the festivities. Read below to see a curated list of delicious Goan delicacies, especially those loaded with ghee
Khatkhate
A mixed vegetable stew that is native to the Gaud Saraswat Brahmin community in Goa, the coconut-based gravy delicacy is prepared with the season’s vegetable bounty – corn, Colocasia root, pumpkin, drumsticks and sweet potatoes. The coastal equivalent of Kerala’s aviyal, what makes the khatkhate different is the absence of yoghurt in the recipe. Usually eaten with rice, and as part of a larger GSB feast during festivals, what makes the vegetable stew distinct is the addition of triphal while cooking.
Moni Patoli
Unlike the patolli – steamed rice parcels stuffed with coconut-jaggery mixture – the moni patolli is devoid of any stuffing but follows the same technique of unsalted rice paste being smeared on turmeric leaves with ghee
Vatanyache Tonak
Made by cooking fresh green peas in an aromatic coconut-based masala, flavoured with whole roasted and ground spices and browned onions. Similar in flavour to the alsane tonak made with black-eyed peas, the vatanyache tonak has a mild sweetness to it due to the addition of the green peas. The delicacy is enjoyed with puris as well as with rice during the celebratory feast which is an all-vegetarian fare.
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Neer Fansache Kaap
Since the delicacies prepared for Ganesh Chaturthi are meant to be a meatless affair, Goans find a way to bring in the satisfaction of their rava-fried fish with a delicious plant-based rendition that is made with breadfruit or neer fanas. Slices of breadfruit are tossed in a medley of dry spices before being breaded with semolina and fried until it develops a crispy crust.
Saakhar Bhaat
A sweet delicacy made with fragrant basmati rice, delicately flavoured with sugar and saffron, the saakhar bhaat is a ghee-infused
Nevri
Deep-fried stuffed pastries made with whole wheat flour that encases a gram flour-coconut-jaggery mixture, the nevri or neoreos as they are also known, is a festive snack that is parallel in appearance and texture to the karanji. Reserved specially for occasions like Ganesh Chaturthi and Diwali, the crunchy shell covering juxtaposes the moist coconutty filling inside. Best eaten hot, they are equally delicious when enjoyed at room temperature.
Mangane
A traditional Goan version of kheer made with chana dal, sago pearls, coconut milk and cashew nuts – the sweet dish is an ode to the delicious staple produce of Goa. With a creamy texture punctuated by the chew of the sago pearls and crunch from the cashews, this vegan kheer is best enjoyed warm or when eaten cold. A frequently-prepared sweet dish for all festive occasions, the mangane is also served for the traditional Ganesh Chaturthi feast.