Gajbaje

1. 1
   prep · ~10 min

   Prep the vegetables.

   1.Peel and cube potato and yam into bite-sized pieces.

   2.Peel and dice carrot. Trim green beans and cut into 1-inch lengths.

   3.Peel, deseed and cube the yellow cucumber.

   4.Soak tamarind in 2 tbsp warm water for 10 minutes.

   TIPCut all vegetables roughly the same size so they cook evenly.
2. 2
   roast · ~7 min

   Dry roast coconut and spices for the masala.

   1.Heat a pan over medium-low heat. Add grated coconut and stir continuously until golden brown (3-4 min).

   2.Add coriander seeds and cumin seeds, roast until fragrant (1-2 min).

   3.Add dried red chilies and roast for another 30 seconds.

   4.Remove from heat and let cool completely.

   TIPDo not leave the coconut unattended — it can burn in seconds. Keep stirring.
3. 3
   mix · ~3 min

   Grind the coconut masala paste.

   1.Transfer the cooled roasted mixture to a grinder.

   2.Squeeze the soaked tamarind to extract pulp, discard the fiber, and add pulp to the grinder.

   3.Add about ½ cup water and grind to a smooth, thick paste.

   4.Add more water if needed to get a spreadable consistency.
4. 4
   boil · ~10 min

   Boil the vegetables.

   1.Place potato, yam, carrot, and green beans in a saucepan.

   2.Add enough water to cover the vegetables and a pinch of salt.

   3.Bring to a boil and cook until vegetables are fork-tender (8-10 min).

   4.Add yellow cucumber in the last 3 minutes of cooking.

   5.Drain, reserving the cooking water.

   TIPYellow cucumber cooks faster — adding it late keeps it from turning mushy.
5. 5
   simmer · ~10 min

   Simmer the vegetables in coconut masala.

   1.Transfer the ground masala paste to a deep cooking pot.

   2.Add 1 cup of the reserved vegetable cooking water and stir well.

   3.Add the boiled vegetables and salt. Mix gently.

   4.Bring to a gentle simmer and cook for 8-10 minutes, stirring occasionally.

   5.Adjust consistency with more water if needed — it should be a thick gravy.

   TIPUse a light hand when stirring so the vegetables stay intact.
6. 6
   temper · ~2 min

   Make the tempering.

   1.Heat coconut oil in a small pan over medium heat.

   2.Add mustard seeds and wait until they splutter (30 sec).

   3.Add curry leaves and let them crackle (15 sec).

   4.Pour the tempering over the simmering curry immediately.
7. 7
   simmer · ~2 min

   Finish the curry.

   1.Stir the tempering into the curry gently.

   2.Simmer for 2 more minutes so the flavours meld.

   3.Turn off the heat and let it rest for 5 minutes before serving.

   TIPResting allows the coconut oil aroma to infuse through the curry.
8. 8
   serve

   Serve hot with steamed rice.

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