Gajbaje is a very simple and healthy Konkani dish. It is generally prepared during special occasions like festivals, marriages because it doesn't contain onion and garlic. Enjoy this dish, wherein each vegetable contributes its own flavor.
Ingredients
1/2 cup raw jackfruit cut into cubes
1/2 cup brinjal / Mattu Gulla cut into cubes
1/4 cup yellow pumpkin cut into cubes
1/4 cup tendle / gherkins cut into halves
1/2 cup alsande / long yard beans cut into 1-inch pieces
1/2 cup magge/ yellow cucumber cut into chunks
1/2 raw banana, peeled and cut into cubes
Salt to taste
Jaggery to taste
For the tempering:
3 tsp oil
2 tsp mustard
2 sprigs of curry leaves
2-3 methi/fenugreek seeds
FOR THE MASALA PASTE YOU NEED:
1 cup fresh coconut gratings
5-6 red chillies
3 tsp coriander / daniya seeds
2 tsp urad dal
2 tsp raw rice
1/2 tsp methi/fenugreek seeds
chickpea size tamarind
1 tsp oil
In a pan heat oil and roast red chillies and remove from the pan
In the same pan put daniya seeds, urad dal, methi seeds, and roast on a low flame till you get a nice aroma and it turns light brown
Grind roasted ingredients with coconut gratings and tamarind, adding water/
Make a semi coarse masala paste and keep aside
Procedure
Wash cut veggies and cook them with little water and salt in the cooker
Cook brinjal and pumpkin on the stovetop as it cooks fast. Don't put it in the cooker.
Put all the cooked veggies in a broad vessel, add salt, jaggery, ground masala paste and give a good boil for 10 mins
Turn off the flame and add the tempering, serve hot with rice and dal.
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