Gajbaje: The vegetarian star in Konkani cuisine
Gajbaje is a mixed vegetable curry in Konkani cuisine which is customary in almost all festival feasts of Konkani people. Here is how to make it.
- Taro leaves: 15-20 nos
- Bengal gram: 1 cup
- Yam: 1/2 cup (cubed)
- Yellow cucumber: 3/4 cup (cubed with the skin)
- Potato: 1/2 cup
- Coconut: 1 cup
- Urad dal: 3 teaspoons
- Tamarind: A lemon-sized ball
- Dried red chilli: 10-15 nos
- Mustard seeds, curry leaves and fenugreek: For crackling
- Oil: As per requirement
- Salt: As per taste
How to prepare
Remove the hard, fibrous stem on the back of the taro leaves and roughly chop them. Cook the Bengal grams in a pressure cooker. Once cooked throw in the yam, yellow cucumber, taro leaves and salt into the pressure cooker and cook for three more whistles.
Heat up some oil in a pan and cook the dried red chilli and urad dal until they turn red. Grind the roasted items along with coconut and tamarind into a rough paste. Add this paste to the cooked vegetables in the pressure cooker. Bring it to a boil and let it bubble away for a few minutes. Take it off the heat.
Heat up oil in a pan and crackle mustard seeds, curry leaves and urad dal. Add them into the vegetables and mix well. Tasty Gajbaje is ready.