Real Goan flavours, straight from the earth

BRIGHT RED TAMBDI BHAJI

Bursting with life, tambdi bhaji is a Goan summer essential. Grown in backyard gardens and village fields, it’s best enjoyed sauteed with garlic, chillies, and grated coconut.

HUMBLE GREEN VALCHI BHAJI

Verdant, crisp — valchi bhaji is a humble hero in the Goan kitchen. Generally stirred into a coconut-based bhaji, this leafy green keeps us rooted to the season.

VERSATILE STAR: BHENDI

Goan bhendi is a multipurpose veggie. Most famously used in prawn curries, it can be used with stuffing, as a vegetable or just crisp fried.

FORGOTTEN FAVOURITE IN TURNIPS

The elders love this fresh vegetable, that again, can be used in curries and as vegetables. Fresh turnips like these are not just affordable, but taste good, too. 

INCOMPLETE WITHOUT FRENCH BEANS

Snappy and green, French beans shine in simplicity. In Goan homes, they’re cooked with tempered garlic and coconut, often served with steaming rice. It’s quite common to find this vegetable in Goan thalis.

VANGI FOR ALL SEASONS

The deep purple vangi is the jewel of the local village tinto. From bharille vangi (stuffed brinjal) to smoky fire-roasted slices or masala rawa coated kappas, this vegetable is still grown and eaten locally.

COMFORTING CLASSIC IN GHOSALI

With its ridged skin, ghosali is a Goan kitchen regular — light on the stomach, yet rich in flavour. Whether cooked into a coconut-based tonak or simply sauteed with onions and haldi, this humble veggie brings comfort to the summer plate.

CRUNCHY, COOL, FRESH MULO

Crisp, peppery and surprisingly cooling — the mulo is a staple in the Goan summer. From tangy mulochi kismur to radish curry to vegetable with coconut, it’s a reminder that Goan cooking is equal parts spice, soul and sunshine.

NEXT: Refresh recharge at Goa's lovely lakes-and rivers