Today's meal is a special one!
Made from the ancestral culinary archives of Mr.B's family.
Mr. B belongs to a "Goan Bhatt Brahmin" family. Bhatts are a small community of Pandits who were primarily Pujaris or Priests in the temples many generations ago. Their diet is essentially plant based and meals are cooked using indigenous fruits, vegetables and spices found in and around the Konkan coast. Traditionally our food is wholesome flavourful non greasy and devoid of or has minimal use of onion and garlic. Everyday food consist of a lentil Dal usually mixed with a fruit like mango, raw mango, raw papaya, pineapple or a vegetable like ridge gourd, radish, drumsticks, cucumber etc served with the staple rice, a local stir fried vegetable, potato or raw banana Kapa or phodi and always finished with a glass of buttermilk and tival/phooti khadi
So for today's Goan Veg Bhatt lunch I had cooked
Pineapple Aamti and Bhaat , diced pineapples cooked with pigeon peas, coconut, dried chilli, coriander seeds, turmeric and tempered with coconut oil and mustard seeds served with steamed rice.
On the side is batatachi chi kapa or deep fried round spiced potato discs (everyones favourite at home, ofcourse!) with stir fried spinach, kobhi Chi koshimbir or a cabbage salad topped with freshly scraped coconut and some lime juice and homemade raw mango pickle.
Every meal in our house is finished with a glass or at times glasses of buttermilk. To compliment the menu I made some tival or kokum juice seasoned with green chilli and hing. Apart from being tangy and sweet it works as a good digestive after a heavy meal.
Isn't food the best way to stay connected to your roots?
I usually prepare this lunch at least once a week usually on weekends when the days are a little less rushed and siestas a little longer😄