"Gajbaje (Mixed Veg. Curry)" … I am sure every amchi is familiar with this dish as it is a traditional curry from GSB Konkani Saraswat Cuisine prepared specially on the auspicious occasion of “Ashadi Ekadashi” with assorted veggies available during monsoon … love preparing this dish with various mix and match of veggies while keeping the basic recipe same … today’s Gajbaje recipe includes veggies like~ Jeev Kadgi (Breadfruit), Pagila (Spine Gourd), Keerlu (Bamboo Shoots), Bikkanda (Jackfruit Seeds), Jolu (Corn), Ambado (Hogplums), Patrade Paana (Colocasia Leaves) prepared on the festive occasion of "Kamika Ekadashi of Ashada Masa/ Month" … just go ahead, prepare and enjoy … Yummilicious …
** Gajbaje is a mixed/ asorted veggie dish often prepared during monsoon when certain veggies which are otherwise not available is prepared by GSB Konkani Saraswats. The veggie usually used are tarne alva panna ganti (tender colocasia leaves knots), pagila (spine gourd), harve kele (raw bananas), jolu (corn), ambado (hogplum), magge (south Indian cucumber/ southekayi), bikkanda (jackfruit seeds), keerlu (bamboo shoots), jeev kadgi (breadfruit), surnu (yam), gosale (ridge gourd) etc. You can add any other veggie of your choice or as per availability in your region as in cities all are at times not easy to get. However, do include tarne alva paana (tender colocasia leaves) either prepared as knots or chopped fine as that is what give the taste to this recipe.
** This dish needs no introduction to any GSB Amchigele as almost everybody prepares it during festive occasion or on normal days to savor at least once during monsoon. While each home has their own favourite combo of veggies and method of preparation, I have kept the basic masala same, which I learnt from my Amma and made, only mix and match of veggies as is available in Mumbai. I have shared quite a few combinations along with traditional one to which I will share a common link at the bottom of this recipe. You may browse through for more reads while the recipe shared remains same. I will be adding more combos as and when possible, so do keep a watch out for more traditional recipe in my Blog, by either following me on Blog, Page, Instagram for updates. Do try my recipe and give me a feedback if possible, it encourages to do that much more. Thank You.
** Here is my recipe for "Gajbaje (Mixed Veg. Curry)" which I learnt from my Amma, try it, sure to be loved by all …
** Ingredients :
Jeev kadgi/ Breadfruit/ Jeegujje/ Neerphanas : ½ of a medium sized
Pagila/ Kantola/ Spine Gourd : 15- 20
Bikkanda/ Jackfruit Seeds : 12- 15
Keerlu/ Bamboo Shoots : 10-12 pieces of 2 inches in size
Jolu/ Corn on Cob : 1 large sized.
Ambado/ Hogplum/ Amtekayi : 10-12
Patrade paan or Alva Paana/ Tender Colocasia Leaves : 6-8 large sized
Salt/ Namak/ Meeta : to taste
** For Masala to be Ground :
Coconut Oil/ Narlel Tela/ Nariyal Tel : 2 tblsp
Urad dal/ Black Gram Dal : 1-2 tblsp
Coriander Seeds/ Kothambari/ Dhania : 2-3 tblsp
Kashmiri Dry Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 10- 12
Coconut/ Soyi/ Nariyal : 2.5 to 3 cups
// Tamarind/ Chinchama/ Imly : half of a small lemon .. only if not using ambado/ hogplum.
** For Tempering/ Pannaka/ Tadka/ Oggarane :
Coconut Oil/ Narlel Tela/ Nariyal Tel : 2 tblsp
Mustard Seeds/ Sasama/ Rai/ Sasive : 1 tblsp
Curry Leaves/ Kadipatta/ Karbevu : 12- 15 fresh ones
** It is very important to first collect and cut the veggies to desired size and keep them ready before we proceed with cooking …
** Slice the skin portion of breadfruit/ jeev kadgi as thin as possible and keep it aside. You can prepare fries with the skin, which I have shared elsewhere in Blog. If not desired then you can discard the same. Cut breadfruit in the center horizontally and then vertically to get four quarters. Slice off the center pith which is otherwise sticky and discard it. Cut into pieces of one inch triangles or as desired but of equal size.
** Add the cut breadfruit pieces immediately into a bowl of water to avoid being discolored. Just before cooking put them into a colander, rinse under running water, keep it aside for a minute or two to let drain off excess water as much as possible. I used a medium sized Jeev Kadgi/ Bread Fruit/ Nirphanas for this curry, in all I had about say 2-3 cups of cut pieces. You may use according to your requirement.
** Wash well; scrubbing off dirt particles if any sticking to the outer skin of Spine Gourd/ Pagila (a necessary step as there will be plenty of them). Slice off both the side edge portions of the pagila and then cut them vertically to 2 pieces and keep it ready aside. Rinse and drain the pieces just before cooking them.
** Note : some people scrape the spine/ spiky skin portion, it is really not necessary to do so and in our community we never do that. In fact, they taste great with a lovely crunch especially when fried crisp, do try it. These days large sized pagila are available, if you are using them you can cut them into 4 pieces or as desired. Here we need all veggies cut almost to the same size that is around 2 inch sized pieces.
** Crush the bikkanda/ jackfruit seeds with a heavy weight/ stone and remove the outer dried white skin and keep it aside ready. If desired you can cut them vertically into 4 pieces too. If using frozen one’s then just soak them in water for 15-20 minutes and then follow the same method as mentioned for fresh ones.
** Note : I have used fresh bikkanda for this recipe as its in season now. For the easy and best method of freezing Bikkanda/ Jackfruit Seeds for about 4-6 months browse through link shared at the bottom of this recipe.
** About Bamboo Shoots/ Keerlu : Whether you use fresh or brine bamboo shoots it needs to be soaked in water before cooking and you can use either ones in preparation of any curry. If using fresh bamboo shoots, remove outer cover and cut them into pieces of 3-4 inch long with 1 inch width and soak it in water for 48 hours or atleast 12 hours and then use them. And if using Brine/ salt preserve bamboo shoots too, it should be soaked in plenty of water either overnight or for few hours, changing water a few times if possible which will help in removing excess salt from keerlu which otherwise turns dishes salty. Drain the soaked/ brined bamboo shoots and cut into small pieces say of 2 inches in size. For this recipe, I have used brined bamboo shoot pieces, you may use any.
** Note : 1 have already written an article giving full explanation of how to cut, store, brine and use bamboo shoots, sharing the link at the bottom of this recipe, please go through the same and prepare the shoots in similar way for using.
** Including Jolu/ Corn to the Curry is very important as it turns the dish tastier. However, it really is subject to availability as in olden days it was not available in southern parts of the country and Amma never added them. With changing times and easy access to ingredients all types of veggies are available now everywhere, so is corn. You can use fresh corn on cob by just removing the kernels or buy only corn kernels that are easily available in market during monsoon. You can just cut the corn on cob horizontally to round pieces of say 1 inch width and add them too (check previous recipe). Here, I have added fresh corn kernels from one large sized corn on cob for this recipe.
** Wash, wipe dry hogplums/ ambado (depending upon its sourness add more if required) and slice off the stem side portion of it. Now either slice the sides of ambado or smash them with a small weight and keep it aside ready. The number of hogplums depends on its sourness, so do check and add accordingly as they differ in taste as per region. Also, remember to avoid tender ones and use the ones with thick formed seeds within for this curry as in this curry, it tastes wonder to chew on.
** Note: In case ambado/ hogplum are not available or for any reason you do not want to use them, do not worry, you can always add in tamarind (chinchama/ Imly) the size of half a small lemon while grinding the masala which is the pattern followed in most GSB homes while grinding masala for any curry.
** Patrade paan or Alva Paana/ Tender Colocasia Leaves : Usually for Gajbaje tarne Alva paana (tender colocasia leaves) of small size are added by rolling the leaves and tying them to knots and that’s the beauty of these leaves. If desired you can check out my other Gajbaje recipe, to which I have shared a link at the bottom of this recipe where I have used them and shared picture for reference. However, they were not available in my vicinity and due to heavy rains I could not go to main market to buy them. No issue, you can always use patrade paana (colocasia leaves) that are usually prepared in preparation of patrado (steamed spirals) too for the recipe and that is exactly what I have done.
** Wash the patrade paana/ colocasia leaves well, cutting out its stem portion. Now remove the thick veins from the backside of the leaves and then finely chop them to pieces. Once again, add into a colander and rinse thoroughly under running water and let rest aside for 15 minutes for all excess water to drain off.
** Important Note : Now that we have collected and cut all the veggies as desired, let us move on to the cooking part, which is very important. Many people just chop the vegetables and pressure cook together to one whistle or cook on heat in a vessel adding water. However, this is not what I do and neither did Amma. Each vegetable has its own required time for cooking and if cooked together some may get overcooked while some may remain uncooked. The result of best “Gajbaje” is perfectly cooked veggies. I cook each vegetable separately and then mix them together, though it may take some extra time, proper cooking methods implemented always ensures tasty dishes. Having said that you may follow any method suitable to you, but do remember to not turn veggies mushy.
** Firstly wash, drain and add the finely chopped colocasia leaves into a pressure cooker pan with crushed ambado (hogplums) with sufficient water, say just about to the level of the leaves and pressure cook on high heat to one whistles. Now lower the heat and let cook for 5-7 minutes uninterrupted and do not worry if in between there are a few whistles. The leaves need to be well cooked with the tart veggie for not only best results but also to remove any itchiness of the leaves if at all. Raise the heat and further cook it to 3-4 whistles and then allow to rest aside and while able to open the lid do so and add the cooked ingredients into a separate vessel and keep it aside ready.
** Note : In case you cannot or do not want to add hogplums/ ambado for any reason then add 2 tblsp of tamarind/ imly/ chinchama paste while pressure cooking the patrade leaves. Addition of tart tasting ingredient is very important when it comes to colocasia leaves to remove any itching issues later on.
** Add keerlu/ bamboo shoot pieces into pressure cooker pan in a single layer and top it with crushed bikkand/ jackfruit seeds spread as 2nd layer and then finally add on the jolu/ corn kernels on top spread as a third layer. Add sufficient water, say about 1 inch above the level of all the ingredients and cook on medium heat to 2-3 whistles. Remove and let rest aside and when able to open the lid remove and add to the pressure cooked and kept patrade paan- ambado mixture and keep it aside ready.
** Now that we have finished cooking veggies were pressure cooking method can be used, we move on to those veggies that need to be cooked in vessel as pressure cooking may turn them too soft when done. Jeev kadgi (Breadfruit/ Jeegujje/ Neerphanas) and Pagila (Kantola/ Spine Gourd) are two veggies I prefer to cook in vessel to avoid them turning out too soft as they taste best when cooked just to 90%.
** In a thick bottomed kadai/ pan add the cut pagila/ spine gourd pieces with sufficient water and bring to a boil. Let it cook for 3-4 minutes, then add in the jeev kadgi/ breadfruit pieces, mix well and continue to cook until both are cooked to 80% only. Now add all the pressure- cooked and kept veggies (patrade paan- ambado, keerlu- jolu- bikkanda) leaving aside the cooked water and mix well. The veggies cooked excess water can be added later if need be, lest the curry thins out, remember this is thick curry, the very reason why you should add minimum water while cooking vegetables. However, you can use the cooked water for grinding masala, so keep it ready aside.
** For Masala to be Ground : Heat coconut oil in a small pan, when hot add urad dal and fry until it turns lightly red in colour, immediately add coriander seeds and fry both together just for another 1-2 minutes. Do not brown them, add dry red chilly and continue to fry for a few seconds only. Remove, let cool and add into a mixer grinder with coconut gratings and grind to a fine paste adding water as required. As mentioned above you can add the veggies cooked water if in excess to avoid wastage.
** Note : Addition of tart veggie while cooking colocasia leaves is important to avoid itching sensation, the very reason I have suggested of adding tamarind while cooking if not adding hogplum. Again, if you are not adding both ie hogplum and colocasia leaves to this curry, then remember to add a small marble-sized piece of tamarind while grinding the masala which is sufficient for normal masala based curries.
** To prepare Gajbaje/ Mixed Veg. Curry : Add ground masala to the cooked vegetables and mix well. Check and add water only if necessary, you can add the veggie cooked water if any. Cook the curry on medium heat stirring in between well to avoid being burnt at the bottom, when you see bubbles appearing on surface lower the heat to minimum and continue to simmer for another 5-10 minutes. Check and add salt to taste, remember if using brine bamboo shoot some amount of salt does get imparted to the curry, so be careful and check before adding lest it turns out too salty.
** For Tempering/ Pannaka/ Tadka/ Oggarane : Heat coconut oil in a small pan, when hot add mustard seeds, when they begin to splutter, add curry leaves and fry for a few seconds. Now add this over the simmering curry and mix well. Remove curry from heat and keep it aside for 20 minutes for flavours to be infused.
** Note : Do not be put off by the lengthy write up of the recipe, I have done so as many non GSB’s requested me to write it out in details and not as points so that they can read thoroughly and understand the same. The recipe is long only coz of details of cooking method of veggies, once you prepares it a few times; it’s easier and you will do the preparations and cooking side by side. This is one of GSB’s favorite curry, which you must try out in your home, it tastes excellent and is sure to be loved by all.
** "Gajbaje (Mixed Veg. Curry)" is done and ready to be served. Tastes best served as a side dish during festive meals along with other dishes. This is a must dish among many other dishes on the auspicious occasion of Ganesha Chaturthi festival in many homes, wherein the idol of Shri. Ganesha is installed to be worshiped, so it is in temples. In my home, I prepare it on Ashadi Ekadashi day and if for any reason it is not possible then I make it point to prepare it in the next following Ekadashi of the same month ie on Ashada Krishna paksha Kamika Ekadashi as was the case this time. Off course you can prepare it any time you have guests coming over as this dish turns out larger in quantity coz. of addition of many veggies which is important for this curry. I am sure your family, friends, guests will all appreciate your effort and love this curry for sure.
** Shaking a common link to all “Gajbaje” recipes below, you may browse through them and prepare any combo desired …
** Sharing link to detailed description of “Keerlu / Bamboo Shoots”, Please do go through the same for complete details ….
** Sharing link to detailed method of “Freezing Bikkanda/ Jackfruit Seeds”, Please do go through the same for complete details ….
** Sharing link to detailed method of “Brine/ Mitta Ghallele/ Salt Preseve”, Please do go through the same for complete details ….
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