Gajbage is a traditional konkani dish prepared using Monsoon vegetables like Bamboo shoots, Colocasia leaves (chembila), mangalore cucumber, jackfruit seeds, yam, beans etc. This is mostly prepared on the day of Ashada Ekadashi. Today people who are fasting eat no garlic Onion dishes.
Ingredients
Taro leaves (small and tender) - 20-25
Bamboo shoot pieces. 1/4 cup
Yam pieces - 1/2 cup (cubed)
Yellow cucumber piece 1 cup
Jackfruit seeds 10
Potato (medium size) 1
Coconut grated. 1 cup
Coriander seeds. 2tsp
Urad dal 3tsp Tamarind/hog plum 2-3
Dried red chilli 10-12
Mustard seeds 1tsp
curry leaves.
Method
Remove the hard stem on the back of the taro leaves and make them into knots or chop them.
Pressure cook yam, potato, yellow cucumber, taro leaves, crushed Hog plums, bambooshoot, jackfruit seeds and salt. Cook for 3 or 4 whistles.
Fry dried red chillies and keep aside.
Roast coriander seeds in a little oil for few seconds then add urad dal, fry until they turn light brown.
Grind the roasted items along with coconut into a rough paste. Add this paste to the cooked vegetables. Bring it to boil for a few minutes. Give tadka of mustard seeds and curry leaves.
Serve hot with Kotto, idli or with steamed rice.
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