During the festival of Chaturthi, all local vegetables are in plenty. To honor these ingredients once a year, this special dish is made in Goa during the last day of Chaturthi (Panchami). This delicious vegetable curry is served with home made sanna.
- Cuisine Indian
- Serves 30
- Method Stovetop
- Difficulty Hard
- Cook Time 2 hour(s) 30 minute(s)
1. Soak the moong 2 nights in advance. First soak the moong at night. Wash in the morning. Transfer the moong on to a muslin cloth and tie the cloth. This process will help sprouting. Remove the moong at night and soak again in water. Next day morning wash the moong and remove as many covers as possible. Soak the vatana overnight.
2. Cut all the vegetables as shown below. It should be large dices. You any vegetable your heart desires. What makes this recipe so unique is the different flavors each vegetable imparts to the dish. This is mostly made with all locally grown vegetable available during Ganesh chaturthi.
3. Heat 1 tablespoon oil and add asafetida when hot. Add in the mustard seeds and let them splutter. Add the curry leaves. Now add the soaked vatana. Boil till half cooked. Then add in the moong. Cook till slightly more than half done.
4. While the vatana and moong are cooking, in another pain, heat 2 tablespoon oil. Saute the coconut. Add the garam masala. Saute for a few more minutes. Let the mixture cool. Transfer into a mixer, add water and make into a fine paste.
5. Add the vegetables to the pot. Cook the vegetables that take time to cook first and cook for about 10 minutes before adding the rest of the vegetables. Add salt.
6. Add the turmeric. Add in the coconut paste.
7. Also add in the jaggery and tamarind.
8. Add water as needed to adjust consistency. Mix well and cook until the vegetables cook. Serve hot with sanna.