Keri: Every year the first week of September is observed as National Nutrition Week and this year the occasion coincided with Ganesh Chaturthi celebrations during which Goans relish nutritious vegetarian fare made from locally sourced seasonal greens.
September 1 to 7 has been declared National Nutrition Week by the government with an aim to promote a balanced and healthy lifestyle as well as eating nutritious meals. This year’s theme of celebrating flavours during the nutrition week was in sync with Ganesh Chaturthi festivities.
A major part of Chaturthi in Goa is preparation of the ‘khatkhate’, a coconut-based mix vegetable curry to which pieces of seasonal tubers are added for enhanced nutritional value.
Another signature dish during Chaturthi is the ‘moong gathi’. The main ingredient of the preparation is the protein-rich sprouted green pulse. This gravy is consumed with ‘vade’, a type of puri prepared with a variety of spices like coriander seeds, methi seeds, turmeric powder etc.
A green vegetable, made only during Chaturthi, is traditionally a mixture of 21 seasonal greens. However, people now use any number of available green vegetables.
Similarly in ‘mangane’, another favorite traditional Goan sweet, split Bengal grams along with tapioca pearls are added.
“There is a need to retain the culinary heritage of Goa which provides us a variety of flavours and authentic taste inherited for generations by families and prepared unfailingly year after year during the festival of Ganesh Chaturthi,” Madhu Gaonkar from Khandola, Ponda, said.
Another preparation which is made in every Goan household during Ganesh Chaturthi is ‘varan’ which is prepared with the yellow lentils, grated coconut, green chillies, cumin seeds and asafetida, which gives it a distinct smell and flavour.
After relishing on the nutritious food, the ‘solkadi’ made from coconut milk and dried skin of the indigenous kokum fruit or Garcinia indica helps facilitate digestion.
Though most Goans love their fish, curry and rice, during Ganesh Chaturthi they take great pride in relishing the vegetarian recipes prepared to mark the festivities.
September 1 to 7 has been declared National Nutrition Week by the government with an aim to promote a balanced and healthy lifestyle as well as eating nutritious meals. This year’s theme of celebrating flavours during the nutrition week was in sync with Ganesh Chaturthi festivities.
A major part of Chaturthi in Goa is preparation of the ‘khatkhate’, a coconut-based mix vegetable curry to which pieces of seasonal tubers are added for enhanced nutritional value.
Another signature dish during Chaturthi is the ‘moong gathi’. The main ingredient of the preparation is the protein-rich sprouted green pulse. This gravy is consumed with ‘vade’, a type of puri prepared with a variety of spices like coriander seeds, methi seeds, turmeric powder etc.
A green vegetable, made only during Chaturthi, is traditionally a mixture of 21 seasonal greens. However, people now use any number of available green vegetables.
Similarly in ‘mangane’, another favorite traditional Goan sweet, split Bengal grams along with tapioca pearls are added.
“There is a need to retain the culinary heritage of Goa which provides us a variety of flavours and authentic taste inherited for generations by families and prepared unfailingly year after year during the festival of Ganesh Chaturthi,” Madhu Gaonkar from Khandola, Ponda, said.
Another preparation which is made in every Goan household during Ganesh Chaturthi is ‘varan’ which is prepared with the yellow lentils, grated coconut, green chillies, cumin seeds and asafetida, which gives it a distinct smell and flavour.
After relishing on the nutritious food, the ‘solkadi’ made from coconut milk and dried skin of the indigenous kokum fruit or Garcinia indica helps facilitate digestion.
Though most Goans love their fish, curry and rice, during Ganesh Chaturthi they take great pride in relishing the vegetarian recipes prepared to mark the festivities.