Food Blogs
Gajbaje Recipe
Prep Time | 25 minutes |
Servings |
MetricUS Imperial
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Ingredients
- 1 cup peeled and cubed yam
- 1 cup sweet potato peeled and cubed, shakarkand
- 1 corn cob
- 1/2 cup peeled and cubed potato
- cup ½long beans cut into 25 mm. (1") pieces
- 1/2 cup peeled and cubed red pumpkin
- 1/2 cup padwal peeled and cubed, snake gourd
- 3/4 cup freshly grated coconut
- 3 Dry Red Chillies broken into pieces
- 1 tsp imli tamarind
- 7-8 leaves Curry kadi patta
- 1/2 tsp rai mustard seeds
- 2 tbsp Oil
- salt to taste
Ingredients
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Instructions
- Cut the bhutta into 8 pieces and keep aside.
- Combine the suran with 3 cups of water and cook till it is half done.
- Add the shakar kand, bhutta, potatoes, long beans and salt and cook covered with a lid for about 5 minutes.
- Add the kaddu, padwal and some more water if required and cook covered till all the vegetables are almost done.
- Meanwhile grind the coconut, red chillies and imli to a smooth paste using enough water.
- Add this ground paste to the vegetables and bring to a boil. Simmer for about 5 minutes on a low flame.
- Heat the oil in a small tempering katori (bowl) and add the rai. When the seeds crackle, add the kadi patta.
- Pour this tempering over the curry and serve hot.