Gajbaje (Mixed Vegetable Curry)

Gajbaje is a very simple and healthy konkani dish. It is generally prepared during special occasions like festivals, marriages because it doesn't contain onion and garlic. Enjoy this dish, wherein each vegetable contributes its own flavor.


Ingredients:

• Chopped Vegetables- 4 cups
• Grated Coconut, fresh/frozen- 1 cup
• Roasted Red chillies- 4-5
• Tamarind- A small ball (goose berry sized)
• Oil- 2 Tbsp
• Mustard seeds- 1 tsp
• Curry leaves- Few
• Salt- To taste

(I have used 7 kinds of vegetables- Cow pea beans (alsande), potatoes, beans, carrot, yellow cucumber (magge), ivy gourd (tendle) and Suran (or Indian yam)). You can also use ridge gourd (ghosale), pumpkin (duddi), lady's finger (byanda), raw banana (randayi kyane) or any vegetable of your choice. Don't add onions and drumsticks, as they give a very different flavor to the dish.

Procedure:

Wash and chop all the vegetables into desired size and shape.

Transfer all these vegetables into a cooker. Add sufficient water (all the vegetables should be well dipped in water) and salt to taste. Cook the vegetables (2-3 whistles should be enough).

For the masala- Grind together grated coconut, red chillies and tamarind with required amount of water so as to get a smooth paste. Add this masala to the cooked vegetables and mix well. Bring this to a boil. After it comes to a boil, continue heating for 7-8 minutes until the rawness of the masala goes off . Then turn off the heat.
For the seasoning- Heat oil and add mustard seeds. Once it starts spluttering, add curry leaves. Fry for few seconds and add this to cooked vegetable and masala mixture. Mix well. Gajbaje is ready!!

Serve hot with rice, idlis or rotis. Above measurement is for serving 2-3 people.