Message: 2 Date: Sat, 12 May 2012 00:44:19 +0530 From: Edgar Silveira <ed...@goencar.com> To: "Goa's premiere mailing list, estb. 1994!" <goanet@lists.goanet.org> Subject: [Goanet] Lakoocha for sour curries (rare fruit) and other pictures from the Konkan fruit fest. Message-ID: <CALHmLumkZno0D2CHf=fe64s24gv_ar+-w19olxwawlmscc1...@mail.gmail.com> Content-Type: text/plain; charset=ISO-8859-1
Some pictures, http://www.flickr.com/photos/projectedgar/ http://www.flickr.com/photos/projectedgar/page2/ The sliced and dried slices of 'Lakoocha' fruit is called 'vonti sol' in Konkni. The mature fruit (just before ripening) is harvested, sliced and dried, while 'binda' is called 'kokum' in English. This bindi sol can be soaked overnight in cold water to drink in the morning. This is good for regulating bile production. Both are extensively used for fish curry in Goa, Konkan and South west India. One more, called 'zardale' or Jarige (in Tulu) fruit when ripe becomes orange from green in colour and this too is sliced and dried to use in fish curry in the south. The 'Amsan' or tamarind (named by the English is corruption of Arabic 'tamar e Hind' - Indian dates Tamar is date fruit in Arabic). For info only. MD