"Gajbaje (Mixed Veggies Curry) with Urad Dal- Rava Khotto (Idly prepared in Jackfruit Leaves)" ... it is a tradition among Konkani Saraswats to prepare this monsoon delicacy during Ashadi Ekadashi along with a few others ... I have been doing so for last 31 years, but this year, yesterday all I managed to do were these two items due to health reasons and could not manage to post too ... the Gajbaje this year sadly does not have alva panna ganti (colocasia knots) as I did not get the leaves ... Sharing it today with all my friends here, do excuse ... Let us all pray Lord Vittala that he bestows on us a good festive season ahead ...
** Gajbaje; A famous Amchi Dish (Semi Dry Curry) prepared specially during monsoon season with assorted vegetables available. This dish needs no introduction to any GSB / Saraswats. Everybody relishes this curry at least once during monsoon season, though in my home we prepare it many times as we simply love this dish specially so served with khotto/ Idly prepared in jackfruit leaves. Gajbaje is a dish prepared with assorted vegetables available during monsoon as that is the time when you get plenty of assorted and different variety of veggies. Though you can prepare this dish any time of the year with available veggies, the special touch and the taste comes out of those special monsoon veggies.
** Bamboo shoots, which are available during monsoon season, are also added though you can add in the brine ones too when the fresh ones run out of season. Tender Colocasia/ Arvi/ Alva paan/ leaves are available abundantly during the season. Tender leaves used for curry purpose are different from the thick ones used for making of patrado/ vadi. You can chop these tender leaves and add while cooking too. However, the traditional method is to de-vein them, roll them lengthwise, tightly vertically and make them into knots. I have posted a picture in the detailed gajbaje recipe, which you can check out on to see how the knots appear. These when added to the curry give gajbaje a different lift in its taste.
** You can add corn on cob (Jolu), pagila (spine gourd/ kantola), raw bananas (harve kele/ kachha kela), south Indian cucumber (magge), jackfruit seeds (bikkanda), suran (yam) etc. Try adding whichever vegetables you like or is suitable and you can adapt your own taste too. I have given in details the vegetables added here. You can try out the same method, as according to my family and friends this is the best combination. You can add ambado/ hogplum instead of tamarind to the curry which are again a monsoon delicacy. I always buy them in bulk and add them to all curries during monsoon as it gives dishes a unique taste. Gosale ie ridge gourd is also added by some people, though in my home we do not add the same.
** A traditional dish prepared on “Ashadi Ekadashi” by almost all Konkani Saraswat and which by grace of God I have too manage to prepare for the last 31 years after my marriage. This year I had given up hopes on preparing the same as due to the pandemic Covid-19 we are presently under lock down frequently and almost no veggies are available in my vicinity. But I am really thankful to God that I managed to get 80% of the veggies that are added on to Gajbaje except for a few and was even happy that I managed to get jackfruit leaves to be used in preparation of making baskets/ molds to prepare Idly. Except for the colocasia leaves and corn, I think I got almost all of them, God has really been kind and I am really happy.
** Will not be repeating the recipes to the dishes in the picture but will share links to them as they are already posted elsewhere. Do try them out, if the veggies are available in your vicinity and enjoy them with your family and friends. Stay Safe- Stay Blessed.
** For "Gajbaje (Mixed Veggies Curry)” Recipe, Please follow the link given below ..….
** For “Urad Dal- Rava Khotto (Idly prepared in Jackfruit Leaves)" Recipe, Please follow the link given below ……
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Thanks.