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A delightful medley of seasonal vegetables simmered in a fragrant, spiced coconut gravy. This traditional Konkani curry from coastal Karnataka is a wholesome and flavorful main course, best enjoyed with steamed rice.
For 4 servings
Cook the Vegetables
Prepare the Masala Paste
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A delightful medley of seasonal vegetables simmered in a fragrant, spiced coconut gravy. This traditional Konkani curry from coastal Karnataka is a wholesome and flavorful main course, best enjoyed with steamed rice.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 344.36 calories per serving with 9.38g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer the Curry
Prepare and Add Tempering
Incorporate other seasonal vegetables like sweet potato, pumpkin, long beans (alsande), or Malabar cucumber (magge).
Instead of chickpeas, you can use black-eyed peas (lobia) or white beans for a different texture and flavor.
Increase or decrease the number of dried red chillies to adjust the heat. Using a mix of spicy and mild chillies can add complexity.
The combination of various vegetables and chickpeas makes this curry an excellent source of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Each vegetable in this medley contributes a unique profile of essential vitamins and minerals, such as Vitamin C from ash gourd, potassium from yam, and iron from chickpeas, supporting overall health.
Coconut is a key ingredient that provides medium-chain triglycerides (MCTs), a type of saturated fat that is easily digested and used by the body for energy.
The inclusion of spices like turmeric (containing curcumin) and coriander lends natural anti-inflammatory properties to the dish, which can help combat chronic inflammation.
One serving of Gajbaje (approximately 1 cup) contains around 370-400 calories, primarily from the coconut, oil, and vegetables. This makes it a moderately calorie-dense and satisfying dish.
Yes, Gajbaje is a very healthy dish. It's packed with fiber, vitamins, and minerals from the diverse range of vegetables and chickpeas. The use of coconut provides healthy fats, and spices like turmeric offer anti-inflammatory benefits.
Yes, this recipe is naturally vegan as it contains no dairy or animal products. It is also gluten-free, as long as you use a pure, uncontaminated asafoetida (hing). Some commercial hing powders contain wheat flour, so check the label if you have a severe gluten intolerance.
Traditionally, a mix of starchy and watery vegetables is used. Good choices include elephant foot yam (suran), raw banana, ash gourd (winter melon), drumsticks, and pumpkin. You can also add sweet potatoes or long beans.
Absolutely! Gajbaje tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.