Sharon Fernandes

The star of this Goan stir-fry recipe is kokum, a souring agent found in Goan and Maharashtrian kitchens.

If you were to drop in for lunch at a Goan household, chances are high you would find this tangy coconut curry simmering on the stove — a saffron-hued sauce with mango peeking through. Served with steaming hot rice.

Creamy potatoes with a distinctive nutty taste thanks to poppy and nigella seeds. Mustard oil adds a smoky aroma, and green chiles add a slow heat. Bengali comfort food.