Coastal Maharashtra,
indulgently known as Konkan, is a Mecca for delicious food for vegetarians as
well as non-vegetarians. This coastal of the state is blessed with fertile
black soil and humid climate, conducive for producing tropical fruits and
vegetables. If you decide to visit this heaven in the summer months of April to
early June, you will be treated to lip-smacking local recipes, closely guarded
by the inhabitants. The good news is, these culinary delights are all made from
using and organic ingredients, so you can gorge on them as much as you want,
without feeling an ounce of guilt!
Following are
some delicacies brought to you straight from the heart of Konkan. This post
will sure inspire you to take a trip to this scenic land in this mango season.
1: Fanas Bhaji
This is a spicy
jackfruit curry made from using lots of coconut milk and tamarind. This
preparation is eaten with steamed rice or rice bhakaris.
2: Kelphulachi
Bhaji
This preparation
is made from banana flowers which grow abundantly in the lust terrain of
Konkan.
3: Pangi
This is a classic
pancake made up from rice flour and jaggery and cooked on a girdle with banana
leaves wrapped around it. Banana leaves ooze flavours onto the pancake, making
it taste like heaven! This is a typical breakfast dish usually eaten with a
dollop of homemade ghee.
4: Amboli
Amboli is to
Konkan what Dosa is for South India. Period. These light weight, soft and round
pancakes, made from using rice flour, coconut milk and sour buttermilk, are
eaten when warm, with coconut chutney or any other gravy.
5: Ukadiche Modak
These stuffed
rice dumplings taste like pure magic, especially when they are warm. Pour a
generous quantity of ghee over the gooey stuffing of coconut and dry-fruit and
you are good to go.
6: Kurkuron
Bombeel
When it comes to
non-vegetarian fare, Konkanis prefer sea-food in its all forms and shapes.
Generally fish is caught fresh and cooked immediately, making the dish tasty
and irresistible. Kurkuron Bombeel is nothing but crispy, fried Mumbai Duck.
7: Tisryache
Kalvan
Tisrya or clams
are cooked in red masala gravy and eaten with rice bhakari, amboli or rice.
8: Bangadyachi
Chutney
Another
traditional speciality from Konkan, Bandyachi Chutney is made from finely
grinding Mackerel with choicest spices.
9: Sol-Kadhi
No Konkani meal
can be fully complete without a glass of chilled Sol Kadi. This appetizer is an
excellent digestive as well. It is made from coconut milk, crushed kokum fruit
and sprinkled with lots of coriander.