The coastal State of Goa is a popular tourist destination known for the sun, sand, beach and good food. Hindus, Muslims and Christians are the three major communities of Goa that contribute to its culinary culture. The Goan food indeed is a contrasting influence of its rich history and legacy that is mainly inspired by Indian and Portuguese influences with an exciting blend of the East and the west. Let’s look into Goan cuisine to know about the fun-loving land.
Tavsali is a traditional eggless cucumber cake recipe from the Goan belt. The steamed cake is a favourite teatime snack with the delicate taste of cucumber and mild sweetness from jaggery. The star ingredient of this recipe is the local yellow cucumber which makes it healthy and nutritious.
Ingredients
(Serving for 6)
Grated cucumber: 1 cup
Rava: 1 cup
Grated fresh coconut: ½ cup
Jaggery: ½ cup
Butter: ½ tsp
Cardamom powder: ¼ tsp
Salt: a pinch
Chopped nuts: as required
Step 1
Wash, peel, deseed and grate the cucumber.
Step 2
In a thick bottom skillet, roast the rave until it changes colour to light brown. Let it cool.
Step 3
In a bowl mix together all the remaining ingredients along with the roasted semolina. Leave it for some time until the rava soaks the water released from the cucumber.
Step 4
Grease the baking dish with butter and pour the mixture into it. In the meantime preheat the steamer until the water boils.
Step 5
Steam the cake on a medium flame for about fifty to sixty minutes.
Step 6
Insert a toothpick to check if the cake is done.
Step 7
Let it cool. Cut into the desired size and enjoy the delicious Goan steamed cake.
