A forgotten Hindu Goan preparation
Herve Kele Karam takes me back to a time when Goan food was guided more by season than by preference. Raw bananas were not an alternative ingredient, they were a staple, respected for their ability to nourish and sustain. This dish belongs to Hindu Goan kitchens where restraint was a form of wisdom, and flavour came from technique rather than excess.
What makes this preparation memorable is its quiet complexity. The gentle sourness, the texture of coconut, and the subtle smoking of coconut oil over hot charcoal all come together without demanding attention. It is food that does not try to impress, yet leaves a lasting impression.
About the dish
A traditional Goan vegetarian preparation made with raw bananas, coconut, green chillies, and a gentle smoking technique using coconut oil.
Herve Kele Karam (Raw Banana Salad)
Ingredients
Method
Notes
Entrepreneur and Culinary Educator Anjali Walawalkar has transformed her passion for cooking into a lifelong vocation. She served as the official Executive Chef for LG, conducting food demonstrations and classes, and has played a pivotal role in introducing and establishing Goan Hindu cuisine in five-star resorts. A member of the Goa Culinary Club, she has trained junior chefs and received recognition from the Vegetarian Society of Goa for her contribution to the field. This recipe reflects her commitment to preserving traditional Goan vegetarian preparations.
Check out one more traditional recipe of Kalwanche Tonak here
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