There’s more to Goan crops than cashews and coconuts

Goa is well known as a land of cashews and coconuts, made famous by the heady feni and urrak. But, several veggies are grown here, too. The following are just a few, which Goans include in their regular diet.

RED AMARANTHUS

Red amaranthus (locally called tambddi baji) is generally eaten as a dry vegetable preparation in Goa.

LADYFINGERS

Ladyfingers, or bhendi (Abelmoschus esculenta) are used to prepare a vegetable dish or curries such as Caldinha.

CLUSTER BEANS

Called tidki in local parlance, these beans are bitter, yet popular across India, and in Goa, too.

KNOL KOHL

A dry vegetable dish or curry is usually made from knol khol, also called naab or kohlrabi.

CABBAGE

Cabbage is generally consumed in the form of a salad or a dry dish, called foogath.

CHILLIES

From green to red, and fat to slim, a variety of chillies form an essential part of Goan cuisine, adding that fiery element to it.

BRINJAL

In Goa, brinjal is commonly enjoyed in the form of pickle, fried slices or stuffed with a spicy mixture.

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