The GSB or Konkani cuisine is varied and it makes use of a variety of lentils and vegetables. Peels and pith of vegetables too are used so also the stem, leaves, roots and flowers. Sharing a traditional Konkani Thali today of Rice, Dalithoy, Ivygourd and Tender Cashew stir fry, Fresh Pigeon peas upkari, Yam pickle, Khotto, Pigeon peas and tender Jackfruit ghashi, Pathrado, Mango curry, Pumpkin and Drumstick fritters, Neem leaves dry chutney, Mixed vegetable Pickle, Madgane and Buttermilk. Recipe links to all the items are given below.
- https://vinayasculinarydelights.com/recipe-to-make-the-perfect-rice/
- https://vinayasculinarydelights.com/dalithoy/
- https://vinayasculinarydelights.com/ivygourd-and-tender-cashew-stir-fry-recipe/
- https://vinayasculinarydelights.com/fresh-pigeon-peas-stir-fry-recipe/
- https://vinayasculinarydelights.com/yam-pickle/
- https://vinayasculinarydelights.com/khotto-urad-and-rava-batter-steamed-in-jackfruit-leaves-recipe/
- https://vinayasculinarydelights.com/pigeon-peas-ghashi-recipe/
- https://vinayasculinarydelights.com/moong-pathrado-colocassia-leaves-roll-2/
- https://vinayasculinarydelights.com/mango-curry/
- https://vinayasculinarydelights.com/drumstick-fritters-recipe/
- https://vinayasculinarydelights.com/pumpkin-fritters/
- https://vinayasculinarydelights.com/neem-leaves-dry-chutney-recipe/
- https://vinayasculinarydelights.com/mixed-vegetable-pickle-recipe/
- https://vinayasculinarydelights.com/madgane-manganem-bengal-gram-paysam-recipe/
- https://vinayasculinarydelights.com/masala-buttermilk/
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