This Lenten season, Tresa Francis takes us into her Kerala Syrian Christian kitchen, which sees a variety of vegetarian dishes, elegant and simply cooked. Much of it features seasonal produce, and is prepared to satiate a meat-forward community as they abstain from fish and meat for 40 days. Find her other recipes here and here.

As a Kerala Syrian Christian, the Veliya Nombu (Great Lent), is given utmost importance in most homes, including mine. Avoiding meat and fish, primarily because they were considered a rich and luxurious indulgence, and focusing on vegetarian and simple food was mostly for self-discipline. A lot of focus was still put on flavour, however. Preparations that were not staples at homes, are made during this time; innovative recipes that could satiate a hardcore non-vegetarian from missing the meat and fish they are abstaining from.

A part of Lent was always celebrated in either of my grandparents’ houses, which is why these dishes hold so many memories for me. This pachamanga curry was a tradition from my aunt’s house in Cochin, where we would visit after school exams. We would pluck fresh raw mangoes from the trees, and everyone took part in cutting them—though most of the pieces ended up in our bellies before making it into the curry!