She is
feisty, outspoken and at 60 plus years of age still working in the cashew
sorting factory. Her name is Chandra Venkatesh Prabhugaonkar, and she lives in
Gaonkar Vaddo. The interesting part of this vaddo is that we see a balance. We
pass through a prominently Hindu dominated section which originally belonged to
the Prabhugaonkar’s and on the same road we come across a mosque with the
muslim houses. Communal harmony is prevalent throughout, as most shops (which
once belonged to Muslim families) are now run by the Hindu Goans.
(Pic Courtesy: Nolan Mascarenhas)
It was
interesting talking to Chandra about the past. She was born in Bicholim and married
into the Prabhugaonkar family. Her husbands ancestral house with the family deity
is just next door, and on Ganesh Chaturti 500 members of the family from all
over Goa congregate to celebrate the feast.
Her two
daughter in laws who live with her offer’s us a ‘local’ meal. We take a tour
around her small kitchen, the old one still exists as the store room, she
demonstrates with her grand daughter Ruthwa watching in fascination how the
‘chool’ was lit with the ‘phukane‘ She still uses the old method of cooking
during festivals.
We sit down
to reminisce the past with snacks like are chivda and biscuits –the cashew
biscuit shaped like a cashew nut and nankattai’s served as tit bits. She has
six children three were born at home and three in the hospital. ‘When the time
came (for birth) the midwife ‘voigeen’ who stayed close by would come home. The
ladies in the house would assist in the birth,’ she says. Those were the days
of joint family. Seeing the black chord around her grand daughters neck, we
enquire about the same. ‘We had to take them to the dishtkar,’ she says
solemnly. ‘There are spirits around everywhere and the child would fall sick
often and after the visit to the woman(dishtkar) in Margoa, she would get
better’. Yes there was a lot of faith and belief in this ritual.
Food is now
served. As we slurp through the rice bhangda hooman (with the fish heads for flavor)
and the tails fried with masala, the local vegetable tambdi bhajji accompanied
the meal. We learn that as a child Chandra used to work in the cashew factory
sorting and grading the cashew nut. ’We were paid Rs 1/- for 15 days,’ she
smiles, ‘we would use a bamboo stick to break the outer shell.
Today with a
group of local women she works at the factory. Very little has really changed
in these vaddos. With a few modern amenities life still carries on as in the
past.
While cashew
nut is one of the industries that dominates this taluka, Sattari the taluka
which we were to visit next is also known for it’s abundant use of the cashew
tree. And while lifestyles and status were intertwined with one’s profession,
could the next taluka throw a different story? Here is the recipe of the local
accompaniment that Chandra served us – Tambdi bhaji. Simple and
nutritious.
(Pic courtesy: Nolan Mascarenhas)
Tambdi bhajji Preparation: 20 minutes
Red Amaranth leaves 50 gms,
Onions 1 no,
Coconut
¼ no,
Green chilies 4 nos,
Coriander leaves for garnish,
Oil 1 tsp
Method:
Step 1: Chop leaves roughly. Chop green
chilies and onions fine.
Step 2: Heat oil, add chopped onions
and chilies with the laves. Fry for awhile. Now add the grated coconut. And
cook. Serve sprinkled with coriander leaves.
Optional: can be cooked without oil.
