Making the most of Belagavi's winter harvest

Swatee Jog explores the diverse bounty of vegetables that fill markets and tables in Belagavi during this time of year

Belagavi enjoys some privileges like few other cities — easy commutes, low pollution levels, cool, sweet water and fresh vegetables all year long. Come winter, the region’s markets transform into a paradise for vegetable lovers. The winter harvest in Belagavi is not just about nourishment — it is a cultural event, one that connects its people with the land, traditions and flavours that define the region.

Winter is the prime vegetable growing season in Belagavi. The cooler temperatures and rich black soil create the ideal conditions for farming, resulting in an impressive variety of fresh produce. This year, temperatures dropped to nine degrees Celsius, creating ideal conditions for growing several kinds of vegetables. From crisp leafy greens to crunchy root vegetables and beans, every vegetable grown here carries a unique taste. Each household sends this produce to friends, relatives and acquaintances across the country without fail, who relish the distinct sweetness.

Belagavi small peas have flooded markets currently. Unlike normal peas, these are smaller and much sweeter. It is a task to peel these pods, as they yield a much lower volume of peas compared to the normal variety. But still, they sell like hot cakes. They make for some special fillings in puffs, kachoris, a special curry called amti with a coconut base, usal and also kheer and burfi, lending their distinct sweetness.

Javari carrots are found primarily in the Belagavi region and are light orange in colour. They are so sweet that they can be eaten raw in juliennes. These carrots can be made into delicious halwa, burfi and also kheer.

Javari cucumbers are another feature. Unlike the city kheera, this variety is deep green, very slender and small in size. It is distinctly sweet and comes with few, small seeds. These cucumbers are used in salads, in a gravy dish with crushed peanuts and coconut, in thalipith (a savoury flatbread made using jowar or rice flour). They are also consumed raw with a dash of salt and chilly powder.

Belagavi markets are also flooded with a wide variety of tubers — yam, lesser yam (kante kanagi), sweet potato, colocasia and singhada (water chestnuts). Ambade (hog plums), Sichuan peppers (tirphal), ambe halad (mango-flavoured turmeric), raw turmeric roots, and coleus root are also found in winter and are used in curries, vegetables and pickles. While yams are commonly used for chips and curries, the singhada can be eaten raw, boiled, fried, sautéed, pickled or candied. Singhada flour is used in baking cookies, bread and pasta.

Celebrating the produce

Belagavi people use the bounty of vegetables in various speciality dishes. A popular winter specialty is bharli vaangi (stuffed local brinjal), a dish made with fried eggplants, stuffed with a spicy peanut and coconut-based masala and served with jowar or bajra rotis.

A few restaurants, cloud kitchens and home chefs offer dishes inspired by traditional recipes, giving locals and visitors alike a taste of Belagavi’s rich culinary heritage.

Khatkhate is a traditional mixed vegetable stew made only in the winter, using vegetables found in this season. It is popular in Goa, south Maharashtra and some communities in north Karnataka. This dish is made in a large batch since it includes over a dozen different vegetables.

Khatkhate is made during large family gatherings or festivals. It takes a couple of hours to dice and chop the veggies, some used as cubes, some into juliennes and some whole. Vegetables used in the khatkhate include potatoes, radish, drumsticks, kanagi (lesser yam) and ambade. The signature flavours come from the Sichuan pepper and kokum. Lentils can also be added. These vegetables are slow-cooked in a large pot in a flavourful gravy of coconut, peppers, ginger, chillies and curry leaves. Khatkhate is served with rotis or rice and is relished even the next day, as the flavours intensify.