Vodyo are made in Goa during ash gourd season so that this seasonal vegetable can be enjoyed year-round. Ash gourd is grated and mixed with lentils and spices and then dried in the sun. Their spicy and earthy taste adds flavor to any fishless meal, which is a big deal for a Goan. Here is a simple kismur recipe made with vodyo.
What you will need:
| Ingredients | Quantity |
|---|---|
| Coconut | 1/2 cup |
| Coriander | 1/4 cup |
| Green Chilies | 1 |
| Lemon | 1 |
| Oil | 2 tablespoons |
| Onion | 1 cup |
| Red Chili Powder | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Turmeric Powder | 1 teaspoon |
| Vodyo | 1 cup |
Prep Time: 10 minutes
Cook Time: 15 minutes
Serving: 4
How to make it:
- Heat oil in a pan. Add the vodyo and saute till they change color and are cooked through.
- Remove the vodyo and let them cool to room temperature. Transfer them to a mortar and pestle and crush into a coarse powder.
- In the remaining oil, add finely chopped green chili and onion. Saute for 2 minutes.
- Add the grated coconut, turmeric, chili powder, and salt. Mix well and saute for another 2 minutes.
- Add in the powdered vodyo. Mix everything well and saute for 2 more minutes.
- Turn the flame off and add the juice of 1 lemon.
- Check for salt as well. The vodyo I make are salty. You may have to adjust based on your taste.
- Serve as a side with a Goan vegetarian meal. Enjoy!