Festive lunches are generally pure vegetarian with authentic curries namely Mugachyo gathi( Mung bean sprouts cooked in coconut-based curry), Khatkhatey (exotic Goan vegetable stew), Chanyache tonak (Green peas Goan style coconut curry) along with plain rice, Toi (Dal), Saar( Made with leftover water after cooking the Sprouted mung), Raita, Bhajin/Bhajiyaas(Deep-fried potatoes/Chillies in chickpea flour batter), Pooris, Pickle, and Papad along with festive sweets such as Purnache Nevryo/ Modak (Crispy deep-fried Indian dumplings stuffed with chickpea lentil filling) said to be Ganapati Bappas’s loved sweet on the Chaturthi day and Paays (Milk-based rice porridge with dried fruits) which is usually made on the Panchami day. The traditional menu differs from family to family but is more or less similar.
So
here’s wishing everyone a very happy and prosperous Ganesh Chaturthi!! May Lord
Ganesha shower his auspicious blessing upon you and your loved ones.
Sharing
the recipe of Mugachyo Gathi in the link below.
Ingredients
1 cup
Mung beans soaked and sprouted
1 1/4th
cup freshly grated coconut
1 tsp
turmeric powder
1Goan
local red chilly (Canacona)
1/2
Kashmiri Chilly
3-4
peppercorns
1 inch
of Tamarind
1 tsp
coriander seeds
1 slit
green chilly
5-6
Curry leaves
1 tsp
mustard seeds
½ tsp
asafetida
1 tsp
Jaggery
2 tsp
oil
Salt to
taste
Required
water
Procedure
Soak the Mung beans overnight in water for 2 consecutive nights and
during the day keep them on a strainer for the beans to start sprouting.
Once ready, cook them in a deep
bottom vessel with 2 cups of water and slit green chilly until cooked well.
Approximately takes 20-25 min to cook. Or can also pressure cook on medium
flame to 1 whistle. Please note if cooked more than a whistle it can overcook
to get a mushy consistency. So need to be very careful.
In a mixer jar, add coconut,
turmeric powder, tamarind, peppercorns, both type of chilies, and grind to be
thin paste with the required amount of water.
In a pan add oil, once it is hot
add asafetida and mustard seeds. Once they splutter add curry leaves and a
pinch of turmeric powder.
Now add the cooked mung beans
along with the ground coconut paste.
Add salt and jaggery. Let the
curry come to a boil.
Serve hot with Poori or rice.
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