Goan Sweet & Sour Vegetables Recipe
🥘 Goan Sweet & Sour Vegetables Recipe
Ingredients
🥦 For the Vegetables:
1 cup cauliflower florets
1 carrot, sliced
1 capsicum (bell pepper), diced
8–10 French beans, cut into 1-inch pieces
1 small potato, cubed
½ cup green peas (fresh or frozen)
2 tbsp oil (preferably coconut oil)
Salt, to taste
🌶️ For the Masala Paste:
6–8 dried Kashmiri red chilies (for color and mild heat)
1 tbsp coriander seeds
1 tsp cumin seeds
4–5 black peppercorns
1 small stick cinnamon (1 inch)
4 cloves
1 tsp mustard seeds
6–8 garlic cloves
1-inch piece of ginger
½ tsp turmeric powder
½ cup grated coconut
1 tbsp tamarind paste or 2 tbsp vinegar
1 tbsp jaggery (or brown sugar)
A little water, as needed for grinding
🍅 For the Curry Base:
2 medium onions, finely chopped
2 tomatoes, chopped
2 green chilies, slit
2 tbsp oil (coconut oil preferred)
1 cup water (adjust consistency)
Salt, to taste
Fresh coriander leaves, chopped (for garnish)
Preparation Steps
🥬 Step 1: Parboil the Vegetables
Boil 3 cups of salted water in a pan.
Add carrots, potatoes, beans, and cauliflower. Parboil for 5 minutes — don’t overcook.
Add peas and capsicum last, cook for 1–2 minutes.
Drain and set aside.
🌀 Step 2: Prepare the Masala Paste
Dry roast red chilies, coriander seeds, cumin, peppercorns, cloves, and cinnamon until fragrant.
Grind them with mustard seeds, garlic, ginger, coconut, turmeric, tamarind/vinegar, and jaggery into a smooth paste.
Add a little water if required.
The paste should be thick and rich in aroma.
🍳 Step 3: Cook the Masala
Heat 2 tbsp oil in a heavy-bottomed pan.
Add onions and sauté till golden brown.
Add green chilies and tomatoes; cook till the tomatoes turn soft and mushy.
Add the ground masala paste and fry for 5–7 minutes until the oil separates and the raw spice smell disappears.
🥕 Step 4: Add Vegetables & Simmer
Add the parboiled vegetables to the masala.
Mix gently so the veggies are well-coated with the masala.
Add water to adjust the gravy consistency.
Add salt and simmer for 10–15 minutes on low flame.
Taste and adjust balance — add a little more jaggery or vinegar if needed for that perfect sweet–sour–spicy Goan flavor.
🌿 Step 5: Serve
Garnish with fresh coriander leaves.
Serve hot with:
Steamed rice
Goan sannas
Pav or poi
💡 Tips & Variations
You can add pineapple pieces for a tropical twist. 🍍
To make it richer, add a few tablespoons of thick coconut milk at the end (optional).
The curry tastes even better the next day as the flavors deepen.
For a vegan option — this dish is already naturally vegan! 🌱