Well-prepared Goan tambdi bhaji is one of life's great pleasures. It is the only constant on my daily lunch plate when I'm in Goa. See this link for more on this wonder food -
https://blog.parrikar.com/2019/02/21/tambdi-bhaji/ While the basic template in preparing tambdi bhaji is well established throughout Goa, there are variations to be found across geographical and 'caste' lines. (I put 'caste' in quotes as the word derives from Portuguese and is a reflection of the early Westerner's inability to understand ancient India's social structure. The lack of understanding, transmitted to unsuspecting Indians, continues to this day, but that's another topic for another day.) To the discerning this presents an opportunity to develop a deeper understanding not only about gastronomic nuance but also of our social fabric. The tweaks cover things like the resolution (fineness) of the chopped vegetable, proportion of grated coconut used, the specific seasonings, whether it is cooked al dente or softer, and so on. Such variance across jati & geography prevails throughout the length and breadth of India. In Dharwad, one comes across Lingayat khanavals (lunch houses) and Brahmin khanavals. The Lingayats are Saivites, worshippers of Shiva. In their khanavals, garlic is used liberally, whereas the Brahmin khanavals eschew the pods entirely. I was again reminded of this beautiful aspect of our culinary sophistication the other day when I found myself at a home in the tiny village of Tikhazan. It was the night of Tulsi Lagna and celebrations were afoot in the front yards of homes in ChorĂ£o and the surrounding villages. One family spontaneously invited us, unknown to them, into their home and lavished us with kindness and warmth and food - true Goenkarponn on display. The masala used for the patal bhaji was out of this world. Close in spirit to the masalas of the Pernem region but distinct enough to have its own signature. My wife, who researches traditional Goan preparations, quickly went into a profitable consultation mode with the lady of the house. Tulsi Lagna 2022 will receive its own post on my Photo Blog but it'll have to wait until my return to Iceland. I prefer to do serious image processing on my main machines and monitor. Likewise, for my post-to-come on the Narakasur night. r