5 Shraavan-special recipes

Through the month of Shraavan, as people turn to vegetarian food, here are 5 simple-to-make yet delicious recipes from Chef Rishi Manucha of Taj Fort Aguada Resort & Spa, Goa.

In India, Shraavan is a rather important month. Aside from the religious significance and a number of festivals that are celebrated during this period, it also marks the time when the monsoons sweep across the sub-continent.

Shraavan thali
A vegetarian diet, apart from religious considerations, is also motivated by the widely-held belief that abstaining from fishing during this season helps the marine population replenish.

In certain states such as Maharashtra, Goa and Karnataka, Shraavan is a month when many follow a vegetarian diet, which has a rather interesting motivation behind it. Aside from the rough seas during the season, which makes fishing difficult, it is also widely believed that it is spawning season for fish and abstaining from fishing would allow the marine population to replenish.

Rishi Manucha, Executive Chef, Taj Fort Aguada Resort & Spa, Goa, shares 5 Shraavan-special recipes that celebrate the flavours, culinary history and people of Goa.

Here are 5 Shraavan-special recipes.

Rawa fried raw banana

Rawa fried raw banana


  • 1 raw banana
  • 1tsp turmeric powder
  • 1tsp chilli powder
  • 1tbsp tamarind pulp
  • 1/2 tsp garam masala powder
  • Rawa (Semolina) for coating
  • Salt to taste


Cut bananas into thin slices and keep them soaked in cold water.

Drain the banana slices and pat dry.

In a small bowl, add turmeric powder, chilli powder, tamarind pulp, garam masala powder and salt to make the marinade.

Toss the banana slices in the marinade.

Coat the marinated banana slices with rawa.

In a pan, heat oil and shallow fry the banana slices on medium heat until golden brown.

Serve hot.

Khatkhate (Goan vegetable stew)

Khatkhate goan vegetable stew


For masala:

  • 1 coconut (grated)
  • 4 dry red chillies
  • 1 tsp turmeric powder
  • 20gm tamarind
  • 2 tbsp garam masala powder

For the curry:

  • 1 tsp mustard seeds
  • 1/4 tsp hing
  • A few curry leaves
  • 1 dry red chilli
  • 1 onions (chopped)
  • 50gm cauliflower
  • 50gm pumpkin
  • 50gm brinjal
  • 50gm carrots
  • 50gm french beans
  • 7-8 triphala
  • Salt to taste


To make the masala, grind coconut, red chilli, turmeric powder, tamarind and garam masala powder with little water.

Prep the vegetables by cleaning and cutting them into 1-inch pieces.

In a pan, heat oil and add mustard seeds, when they crackle add hing along with curry leaves and red chilli.

Add chopped onion and saute until brown.

Add chopped vegetables and saute for a minute.

Add ground masala with little water and bring to a boil.

Add tirphala and continue to boil until vegetables are cooked.

Add salt as required.

Maska Saang (drumstick) Sukhem

Maska saang sukhem shraavan recipe


  • 200gm drumstick
  • 1 tbsp garlic
  • 2 no green chilli
  • 1 large onion
  • 1 tomato
  • A few curry leaves
  • 1-2 tbsp Xacuti masala powder
  • 3 tbsp grated coconut
  • 100ml coconut milk
  • 2 tbsp chopped coriander
  • Salt to taste
  • Sugar to taste


Clean and cut the drumstick into 1- or 2-inch pieces.

In a pan, heat oil and saute chopped garlic, curry leaves, green chilli and chopped onions until brown.

Add the chopped tomatoes and continue to saute for a minute.

Add the cut drumsticks and continue to saute.

Add little water and cook.

When the drumsticks are cooked halfway, add xacuti masala powder along with grated coconut and continue to cook.

Add coconut milk at the end along with salt, sugar and chopped coriander.

Tambdi Bhaji

Tambdi bhaji


  • 200gm Tambdi Bhaji (Red Amaranth)
  • 1 tsp mustard seeds
  • 1 onion
  • 2 tsp garlic
  • 2 green chillies
  • 50gm grated coconut
  • Salt to taste


Heat oil in a pan, add mustard seeds and wait to crackle.

Add chopped onions and chopped garlic until onions start to turn brown.

Add chopped tambdi bhaji with slit green chillies and continue to cook in the pan.

Do not add water while cooking.

Add salt to taste.

At the end add grated coconut and toss.


Mangane shraavan recipe


  • 1 cup chana dal
  • 200gm jaggery
  • 1 cup fresh coconut milk
  • 1/4 cup sabudana
  • 50gm broken cashew nuts
  • 1/4 tsp turmeric powder
  • 1 tsp cardamom powder
  • Salt to taste
  • Sugar to taste


Soak chana dal in water for two hours.

In a separate bowl, soak sabudana.

In a saucepan, boil chana dal with water.

After dal is cooked halfway, add jaggery, sabudana, cardamom powder and turmeric powder.

Once dal is cooked completely, add coconut milk along with broken cashew nuts. Add salt and sugar as required.

Read more.

One chef, one recipe: Kolhapuri Roast Mutton by Chef Vivek Tamhane

A taste of Marwari cuisine