Mixed Vegetable Curry / Gajbaje.

Mixed Vegetable Curry / Gajbaje ... Assorted Veggie curry ... tastes great with roti ....

Cut Veg. of your choice into big cubes. I used 2 carrot, 2 beetroot, 1 chow chow (semebadanekai), 8 baby corns, ½ cup fresh corn, ½ cup of fresh green peas & 10 pieces of (3” size) bamboo shoots which I always brine & have ready. You can leave of bamboo shoots as some do not like its taste. Wash all the vegetables in water & pressure cook to one whistle. Cool & remove the lid.

For masala : Heat 1 tsp oil in a kadai. Add 1-1/2tsp urad dal when slightly colour changes add ½ tsp methi fry a bit then add in 2-1/2 tsp of coriander seeds & let fry a bit. Grind this with one cup of fresh grated coconut, small berry size tamarind & 6-7 Red Kashmiri chillies (you can used bedgi chillies too). Grind to paste… not very fine/nor too coarse. Keep this ready.

In a kadai heat about 1 tblsp oil add 1tsp rai when it starts spluttering add a few curry leaves followed by the Masala. To this add the cooked vegetables. Mix well cover & cook on slow fire, add water if necessary to make a thick consistency. Cover & let simmer. Keep checking to see that the masala does not get burnt. Gajbaje is ready. 

Traditional recipe requires many other vegetables like raw banana, jackfruit seeds, magge, alsando, gosale & mainly knots prepared of small colocasia leaves. I tried this as a diff. version coz. I had little bit these vegetables left over. But it did taste awesome.