GAJBAJ(COLOCASIA LEAF CURRY)

GAJBAJ(COLOCASIA LEAF CURRY)

This curry is mostly made on Janmashtami Day as neyvedyam. For seasoning, urid dal is not used on that day.

Ingredients:

Colocasia leaves-10,

colocasia-4 nos,

long beans-5 nos,

coconut scrapings- 1 cup,

red chillies-4,

sol/karambal- 3 pieces,

urid dal-1 tsp,

methi seeds-1/4 tsp,

mustard-1 tsp,

salt to taste and

coconut oil-2 tsps.

Method:

Clean and remove the veins on the leaves and de-skin the colocasia and clean them.

Cut both to small pieces.

Remove the outer skin of the stem. Clean and cut into small pieces.

Clean and cut the long beans also into small pieces.

Cook all the vegetables in a pan on a low flame, using 3 cups of water, for 15 mts or till it becomes soft.

Grind masala with coconut and red chillies, to a course texture.

Add masala to the cooked vegetables along with sol and salt.Cook for 5 mts.

If required, add little water to get a gravy consistency.

Do phannu(season) with mustard seeds, urid dal and methi seeds in oil.

Note:

Chopped skin of Kerala banana(nentrakkai) can also be added when the vegetables are cooked.

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GANTIYA GHASSI(COLOCASIA LEAVES CURRY)

 

GANTIYA GHASSI

 Ingredients
colocasia leaves- 8-9  med.size/Taro leaves, made into knots
colocasia-100gms
coconut scrapings-1cup
red chillies- 4nos
dharmbasol/kokam/- 2pieces,
turmeric powder- 1/4 tsp ,
mustard seeds-1 tsp
urad dal- 1tsp
hing powder- 1/8 tsp
salt to taste,
oil for phannu(seasoning).
Method
Roll each colocasia leaf and tie into a knot,
cut colocasia into med.size pieces.
Cook knotted leaves and colocasia pieces together.
Grind masala with coconut scrapings, chilly and turmeric powder.
Cook the masala with salt and the sol for 3mts.
Add the cooked vegetables and cook for another 2 mts.
Do phannu(seasoning) with mustard seeds,urad dal and hing.

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