Bindda Sola (Kokum Preservation)

Introduction A mainstay of Goan cuisine is kokum (Garcinia indica), a tropical fruit indigenous to India’s Western Ghats. Kokum is a seasonal fruit which flowers from March to May. Kokum terminals are rich in antioxidants and other beneficial compounds. Goan tribal cuisine has long preserved this portion of the kokumusing traditional methods, exhibiting their enduring wisdom and environmentally sound behavior.

Harvesting the kokum terminals:

1. Kokum terminals are typically harvested during the fruit-bearing season when the fruit is completely ripe.
2. The kokum fruit is collected and brought home for further process.
3. The terminals, which are the stem like structures supporting the fruit clusters, are carefully cut and cleaned.
4. Separate the seeds and peels of the kokum as well as the kokum vinegar, also known as “Aagal”.
5. The seeds of the kokum are placed in an open place for drying in sunlight.Later, these kokum seeds are used to make an oil known as “Bhindel” in Konkani.
6. The kokum peels too are kept in sunlight for 7-8 days to completely dry them.
7. After a few days, the dry kokum rinds are mixed with “Aagal” and are kept in sunlight to dry for a few hours.
8. Once dried, they are stored in airtight containers, to protect from moisture