Vrata platter from Boon Relish (A Small Local Caterer In Mangalore)
We wanted NO clash with the wild (bordering on eldritch) flavours of this Gajbajo (lit. “Assorted vegetable curry”), hence this was our sole “Randhai” today. Often paired with the fluffy Rullanva (rava/semolina) Khotto, this simmered coconut curry with creamy jackfruit seeds, tender colocasia stem, & most importantly, deep & briny chips of bamboo, is an aromatic feast in itself. The woody “jungle” flavours attributed to the deeply spicy stems & bamboo aren’t for everyone, so steer clear if you aren’t adventurous. But for most Konkanis, this is soul food & a must-eat on this festival. The other monsoon specialty is the Jeevkadgi (breadfruit) podi, fried in a red chilli-rice paste & coconut oil. Same oil for the bell pepper Bajji (the podi though, is indulgent). As dessert, the creamy Chana Dal-Sabudana kheer(Madgano) is a coconutty favourite. Happy feasting, indeed.
Food: 8.5/10
Price: Rs 250
Ashadi Ekadashi is the 11th lunar day of the bright fortnight of Aashada, which rings in the 4-month monsoon season, known popularly as Chaturmas. During these months devotees believe Vishnu goes to sleep on Sheshnag in the Ocean of Milk, & wakes up exactly 4 months later. During this period, fasts, bhajans & prayers are held to observe piety & devotion, & in Pandharpur Maharashtra, the ‘Vitthoba’ form of Vishnu is exalted.
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