Goa has always been connected with seafood. From beachside shacks to opulent hotels in Goa, all are renowned for their non-vegetarian fare. But did you know that vegetarians can still enjoy a wide variety of local delicacies? Well, whenever we visit Goa, the only dishes we know are seafood platters and meat/chicken cooked in traditional Goan style. But what about vegetarians? Don't worry, the vegetarian food there is not just restricted to burgers and salads, but has a wide variety of dishes as well! Goan cuisine is a fusion of Portuguese and Konkan culinary practices that is delectable and lip-smacking. The predominantly Lacto-vegetarian and pescetarian Goan Hindu food in Goa is remarkably close to Saraswat cuisine, from which it originally descended. Goan Hindu cuisine is moderate and uses tamarind, kokum, and jaggery for souring and sweetening. Asafoetida, fenugreek, curry leaves, mustard, and urad dal are a few of the spices used.
Onions and garlic are also used widely. Vegetables including lentils, gourds, pumpkins, bamboo shoots, and roots are also a part of it. The cuisine includes dishes like khatkhate, a mixed-vegetable and lentil stew prepared by the region's Goud Saraswat Brahmins and spiced with curry leaves, ginger, black pepper, chillies, and turmeric. Muddoshya (lady fish) is a fish curry that differs slightly from the Christian Goan fish curry due to the spice blend. Some of the Goan Hindu dishes also include Bhaji, varan, Tondak etc.
Here are some Goan vegetarian dishes that you may try for lunch-
Sorak
The Sorak is a simple Goan curry that goes well with both rice and roti. It is made specifically for the monsoon. The masala, or onion and tomato paste, is what gives the hot curry its flavour. Goa's neighbourhood eateries serve Sorak alongside piping-hot rice. It is a common ingredient in Goa's Thalis and buffets at many beach resorts.
Moongachi Gathi
Moong Gathi, Mooga Gathi, or Muga Gathi is a traditional dish that is served in temples. This dish is a staple in Goan cuisine and is made with sprouted green gramme in coconut gravy. In local homes, moongachi gathi is frequently cooked. This dish is usually made without onions and garlic during religious events. Both rice and pooris can be served with it.
varan bhaat/ Instagram- the.hungry.woman
A very well-known Goan dish called ToNak or TonDak pav is traditionally prepared using red cowpeas. Any type of beans, peas, or legumes that are available can be prepared with the gravy or masala that is made for this dish. The best accompaniments to this mouthwatering, simple-to-make Instant Pot Chanya Tonak or Goan Dry Peas Curry or Tondak are roti, naan or pav, or even biryani. It is made with fresh ground coconut masala and white peas.
