The Konkan region of Maharashtra is rich in biodiversity, but the wildlife forests of Konkan are unknown to the outside world. The Kokan belt has beautiful beaches and ancient forts that stretch from Thane in Maharashtra. There are significant influences from Maharashtra, Goa, and Karnataka. The region offers some of the best mouth-watering delicacies in the country. Though Kokani food is popularly known for its non-vegetarian dishes, its lesser-known vegetarian dishes are equally noteworthy and gaining fame and popularity. Here are some listed top 20 Konkani dishes you should try while here.
1.Amboli
Malvani Amboli is a Maharashtrian version of uttapam. This dish follows similar ingredients that are used in dosa. You can also have it with chutney, mainly enjoyed with non-veg items Like Chicken and Mutton Curry. It was generally served for breakfast with some chutney. However, it can be enjoyed as a main meal with spicy Kala Chana Amti (Black Chickpeas Curry) or chicken curry.
2.Ghavane
Ghavane is the primary dish in Kokan, mostly eaten for breakfast with tea or chutney. It is a straightforward dish and easy to prepare. It is time to prepare dishes at home for breakfast, so most Kokanis prefer to have them for breakfast. If rice flour is ready, add water and salt, brush the pan with oil, and cook it on a low flame-like dosas. For making ghavane quickly, a particular type of pan is used, which is made of rock. It is yummy and straightforward to dish.
3.Modak
Ukadiche Modak is famous around the Ganesh Chaturthi Festival. It is one of the most popular festivals in Kokan. Ukadiche Modak has its importance and is said to be a favorite of Lord Ganesha. Rice is a staple food of Kokanis, and coconut and jaggery are nutritious and beneficial for health. The mixture of these ingredients turned into a healthy and tasty dish.
4.Patoli
Patoli or patoleo are rice flour rolls (kind of wraps) stuffed with a coconut-jaggery filling and steamed in fresh turmeric leaves. The flavor of turmeric leaves gets infused in the Patolis. Once steamed, the leaves are thrown away, and the patoli can be eaten plain or with a tablespoon of ghee. It is a sweet prepared and offered to God as Naivedya during festivals like Nagpanchami, Gauri pooja, or Hartalika along the coastal belt of Konkan and Goa.
5.Kharvas
Kharvas is a Maharashtrian delicacy, also known as Colostrum Pudding, and is a sweet dish made from the milk of a cow or buffalo that has recently given birth. The milk is collected from the animal within the first few days of giving birth and is mixed with jaggery or sugar to sweeten it. The mixture is then heated, and lemon juice or vinegar is added to the milk. This mixture is then cooled and strained to remove any solids, and the liquid that’s left is poured into small earthen pots or molds to set. The result is a smooth and creamy dessert that’s similar in texture to a custard or pudding.
6.Narali Bhaat
Narali Bhaat is a Maharashtrian sweet coconut rice recipe. It is an exciting recipe made of coconut milk and rice. It is light and healthy to eat and prepared at the time of festivals. The recipe is typically made in Maharashtra and during the celebration of Narali Purnima. It is simple and swift to make a recipe.
7.Aloo Vadi
Alu Vadi is from leaves called Colocasia esculenta(Alu). It is a jungle plant that tastes delicious if cooked with besan, turmeric and sesame seeds. Alu Vadi is a great side and crunchy snack-like dish with daal and rice and is often made on occasion. The extracts of tamarind (chinchecha kola) add spicy and yummy tastes to the Vadi.
8.Naralachi Vadi
Naralachi vadi is a traditional Maharashtrian recipe. You can also add khoya in Naralachi Vadi. It is generally made on Narali Purnima or Raksha Bandhan in Maharashtra. It is made by gratifying the coconuts and cooking it with milk, cardamom powder, and dry fruits. After cooking, it is set on a plate and made cold. After cooling, the mixture is cut into diamond-shaped or square pieces and served to it. These are the ultimate sweet dishes popular in Kokan.
9.Kothimbir Vadi
Kothimbir(Cilantro) vadi is also famous in Kokan and is often served as a side with daal rice. The Kothimbir is washed, and the dough of cilantro and chickpea flour is made with added masalas and sesame seeds. The mixture is then steamed and finally fried, which makes it more crunchier and tastier to eat.
10.Jackfruit (Fanasachi Bhaji)
Phansachi bhaji recipe is a stir-fried vegetable made with onion and tomato. It is one of the best seasonal dishes to make in the summer – like jackfruit and cashew nuts. It is a simple vegetable dish yet tasty. This vegetable tastes good with rice flour Bhakri or daal-rice.
11.Stuffed Brinjal (Bharleli Vangi)
Bharli Vangi is a stuffed brinjal in Maharashtrian style. It is deliciously yummy and often eaten as a main course at lunch and dinner with bhakri or chapati. Brinjal’s taste is awesomely good if prepared well. The recipe is relatively straightforward to make. Brinjal’s seems to be hated by everyone, but this dish will make you fall for Brinjal.
12.Khantoli
Maharashtrian Sweet dish Khantoli is a unique sweet dish made of Rice-Suji, Rice-rava, and jaggery. It is a traditional recipe prepared in the Holy month of Shravan all over Maharashtra. Even though it is a popular sweet dish in Maharashtra, it is less known in other parts of India. Khantoli is mainly made at Naga Panchami.
13.Kombadi Vade
Kombdi Vade is the famous Konkani dish prepared on occasion. It is a spicy chicken curry made of chicken with a mixture of coconut, fried onions, garlic, and ginger. The Vade is composed of cucumber and mixed flour of wheat, gram flour, rice, even dal, etc. This dish is a completely packed, wholesome dish.
14.Fish Curry
Malvani fish curry is a spicy coconut-based curry made using the Malvani masala. The base masala made with onion coconut is ‘Vaatan.’The Malvani masala adds a unique flavor and taste to the curry. Malvani Masala is readily available in many local stores, and it can also be stored for six months. The fish is well-cooked in this Malvani masala and up to its taste.
15.Solkadhi
Solkadhi is a type of drink, an appetizer mostly famous in Kokan. The drink contains coconut milk added with extracts of goa butter tree(kokum), which turns it pink. To level up its taste, add a pinch of salt and sugar to it. It is primarily famous in Kokan and Goa.
16.Drumsticks Curry
Drumstick is also one of the foods most eaten in Kokan. Drumsticks are primarily consumed in coastal regions like Kerala and Karnataka in sambar. Apart from that, drumsticks curry is the most famous in Maharashtra. With slight coconut and tomato gravy, you can make it in Kokani-style.
17.Kulith Pitla
Horsegram or Kulith is one of many popular dishes among Kokanis. It is a nutritious yet delicious dish. The Kulith is soaked in water and set aside. It is cooked in some oil with some garlic, which adds taste. The Kulith is mainly eaten in Kokan and is also known for its healthy properties, which make it nutrition-rich.
18.Shirwale
Shirwale is the traditional recipe of Kokan mainly prepared around Holi or Shimga in Kokan. It is rice noodles soaked in jaggery-flavored coconut milk. The noodles are made at home or readily available in the market. If you buy a readymade packet of rice noodles, boil them in hot water for 5 minutes, strain, and add to prepared coconut milk. Once you make dough from it, cook it, add it to the sev press machine, and make a long noodles-like structure in a circular position and serve it. Your Shirwale is ready.
19.Bhatachi Kheer
Rice kheer is prepared after we get the final rice product from farming. This kheer also becomes sweet when jaggery to it. The kheer is simple and easy to make; add milk, some coconut, and jaggery with a pinch of cardamom powder. You can also add dry fruits to add the taste. This dish is simple yet delicious to eat. If you are non-Konkani, you must try this out, and you will fall in love with it.
20.Kaju Bhaji
Kaju is mainly found in Kokani, though it is a dry fruit; you can cook it in the form of vegetables. The Kaju-bhaji is made of wet kaju, which we get from the fruit. You don’t have to soak it in the Sun. The Kaju, which is not dried in the Sun, is used. This vegetable is also a yummy and finger-licking dish if tried in Kokan.
