Ugadi Lunch Recipes - Sansarpadvo javan

Seasonal ingredients that make delicious seasonal dishes are cooked for Ugadi in GSB Konkani households. Everything that's available with onset of summers like raw mango, mangoes, tender cashews, bread fruit, raw jackfruit are usually used to make lip smacking dishes.

Some of the usual dishes made are; 

Tender cashew nut stir fry - Bibbe upakari

Chanadal payasa - Chanedali payasu - Madgane (with or without jackfruit)

Mango curry - ambe upakari

Seasonal shallow fried vegetable - phodi like breadfruit/jeev kadgi phodi

Ripe mangoes in a sweet, spicy side dish (Ambe Gojju)

Tender raw jackfruit curry - kadgi randayi/gashi 

Tender raw jackfruit spicy side - kadgi chakko

Tender raw jackfruit fritters - kadgi phodi

Deep fried breadfruit - jeev kadgi phodi

Idlis steamed in jackfruit leaves - Khotto

Pineapple, Mango In A Spicy, Sweet Coconut Gravy (Avnas Ambe Sasam)

Tomato saaru/dalithoy

Tender cashews, sago, vermicelli payasam - Godshe with bibbo in it

Some Konkani salad of sorts called kusumbri like cucumber/thoushe kusumbri or Carrot Kusumbri (Carrot salad with delicious seasoning) , carrot with raw mango kusumbri, corn & carrot kusumbri is made.

My aunt makes raw mango dishes with raw mango as they're in season at the time in India. Dishes like

Green Mango Relish (Ambule Gojju)

Mango Chutney (Ambuli Chutney)

Spicy, Tangy Raw Mango (Ambuli Pachadi)

Raw Mango Gojju (Mavinakayi Rambana)

Checkout all recipes mentioned above here.