Gajbhaje

This is a traditional g.s.b dish and is most commonly prepared during monsoon especially on Ashad Ekadashi day. Today I realized I missed sharing this wonderful recipe in my blog while my aunt messaged me for the recipe. Thanks to Vrandakka. I have shared our family recipe. I have shared eyeball measurements of the ingredients and the recipe. Please feel free to adjust as per your taste.Sharing the recipe in Ammas words.

Ingredients to Grind

1 full coconut, grated

-5 roasted short chilies-

5 roasted Byadgi chilies-

Gooseberry-sized tamarind

2 tsp roasted urad dal (roasted in oil)

Vegetables-

50 colocasia leaves (Tere paan), made into knots-

1 small Madras cucumber(magge), cut into chunks

250g bamboo shoots(Kirlu), cut into pieces

-200g cooked brown chana

5-6 hogplums

Yam, cut into chunks

Jackfruit seeds handful

Method-

Cook Madras cucumber, bamboo shoots, yam, hogplums, and jackfruit seeds in boiled chana stock for 1-2 whistles.-

Grind the listed ingredients to a fine paste except urad dal.

Add roasted urad dal in the end and grind further.

Cook the ‘ganti’ (colocasia leaves knots) separately until well done.

Add salt to taste once 3/4th cooked.

Mix in the ground masala and cooked ingredients.

Add salt only if required.

Finish with a tadka of mustard seeds and curry.

Note on Bamboo Shoots- You can use fresh or brined bamboo shoots.- To reduce bitterness, soak in water for 2-3 days, changing water daily.

Note on hogplums

If adding hogplum ignore adding tamarind . Or add a combination of both by balancing. Half the quantity of both mentioned.

Note on Colocassia leaves

We use special type of leaves called ‘tere paan’ found during Monsoon season.The stem is black/dark red in colour and we call it ‘Venti’. Venti upkari is very good during post partum. Venti sasam also makes a great dish specially prepares during Ganesh Chaturthi. This is a monsoon dish and is prepared as it contains certain medicinal properties.Some add cooked corn in the curry and other veggies.