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Vajdi Masala Recipe | CraftMyMeals | CraftMyMeals

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Vajdi Masala

maharashtrianmediumnon-vegetariangluten-freedairy-freenut-free

kosher

low-carb

high-protein

Vajdi Masala

Popularity

1.5

Taste Score:7/10

A rustic and robust Maharashtrian delicacy made from tender goat tripe cooked in a spicy, aromatic onion-tomato gravy. This hearty curry is a true taste of traditional home-style cooking, best enjoyed with bhakri or rice.

Prep30m

Cook50m

Servings4

Serving:1 cup

267 cal

Ingredients

For 4 servings

500 g Goat Tripe (thoroughly cleaned and cut into bite-sized pieces)
2 medium Onion (finely chopped)
2 medium Tomato (finely chopped)
2 tbsp Ginger Garlic Paste
3 count Green Chilli (slit lengthwise)
3 tbsp Vegetable Oil
0.75 tsp Turmeric Powder (divided)
1.5 tsp Red Chilli Powder (adjust to taste)
1.5 tsp Coriander Powder
1.5 tsp Goda Masala (or use garam masala)
1.5 tsp Salt (divided, adjust to taste)
3 cup Water (divided for cooking and gravy)
3 tbsp Coriander Leaves (chopped, for garnish)

Nutrition per Serving

267

Calories

21g

Protein

13g

Carbs

Instructions

1
Clean & Prepare Tripe
- Thoroughly clean the goat tripe under cold running water. This is the most crucial step.
- Blanch the tripe in a pot of boiling water with a pinch of salt and turmeric for 5-7 minutes to reduce its strong odor.
- Drain, rinse again with cold water, and use a knife to scrape off any remaining impurities or dark layers.
- Cut the cleaned tripe into small, uniform, bite-sized pieces.
2
Pressure Cook Tripe
- Place the cleaned tripe pieces into a pressure cooker.
- Add 2 cups of water, 0.5 tsp of the turmeric powder, and 0.5 tsp of the salt.
- Secure the lid and pressure cook on medium heat for 8-10 whistles, or for about 25-30 minutes, until the tripe is completely tender.
- Allow the pressure to release naturally. Drain the tripe but reserve the nutritious cooking stock for the gravy.
3
Prepare the Masala Base

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25 min

391cal

17gprotein

About This Vajdi Masala Recipe

This maharashtrian recipe takes 80 minutes to prepare and yields 4 servings. At 266.7 calories per serving with 21.31g of protein, it's a moderately challenging recipe perfect for lunch or dinner.

15g

Fat

Fiber3g

Sodium929mg

Potassium418mg

Phosphorus126mg

Know more about our calculations

Heat oil in a heavy-bottomed pan or kadai over medium heat.

Add the finely chopped onions and sauté for 7-8 minutes until they turn soft and golden brown.

Add the ginger-garlic paste and slit green chillies. Cook for another minute until the raw aroma disappears.

Stir in the chopped tomatoes and cook for 5-6 minutes until they become soft, mushy, and well-integrated.

Add the spice powders: remaining 0.25 tsp turmeric powder, red chilli powder, and coriander powder. Sauté for 1-2 minutes until the oil begins to separate from the masala.

Combine and Simmer

Add the pressure-cooked tripe to the masala base. Mix thoroughly to ensure each piece is well-coated.
Sauté for 3-4 minutes, allowing the tripe to absorb the flavors of the spices.
Pour in about 1 cup of the reserved tripe stock (or fresh water) to form the gravy. Adjust the quantity for your desired consistency.
Add the goda masala and the remaining 1 tsp of salt. Stir everything together well.
Cover the pan and let the curry simmer on low heat for 10-12 minutes, allowing the flavors to meld and the gravy to thicken.

Garnish and Serve

Turn off the heat and garnish generously with freshly chopped coriander leaves.
Let the curry rest, covered, for at least 10 minutes before serving to allow the flavors to deepen.
Serve hot with traditional jowar bhakri, chapati, or steamed rice.

Pro Tips

1The most critical step is cleaning the tripe. Be meticulous to ensure a clean taste and good hygiene.
2Pressure cooking until the tripe is fork-tender is non-negotiable. Undercooked tripe will be unpleasantly chewy.
3For the most authentic flavor, use homemade or store-bought Goda Masala. Garam masala is the next best substitute.
4Adjust the amount of red chilli powder to control the spice level to your preference.
5Allowing the curry to rest for at least 10 minutes before serving lets the flavors deepen significantly.

Recipe Variations

Dry Version (Sukka)

Reduce the amount of water/stock in the final simmer to create a semi-dry masala that coats the tripe pieces.

Coconut Gravy

Add 1/4 cup of fresh grated coconut or 2-3 tablespoons of coconut paste along with the tomatoes for a richer, coastal-style gravy.

With Potatoes

Add one cubed potato along with the tripe in the pressure cooker for a more filling curry.

Health Benefits

✨

Excellent Protein Source

Goat tripe provides high-quality protein, which is vital for building and repairing tissues, muscle maintenance, and overall body function.

✨

Rich in Vitamin B12

It is an exceptional source of Vitamin B12, crucial for maintaining healthy nerve cells, producing DNA, and preventing anemia.

✨

Boosts Immunity

Contains essential minerals like zinc and selenium, which play a key role in supporting a healthy immune system and protecting cells from damage.

✨

Digestive Aid from Spices

The blend of traditional spices like turmeric, ginger, and coriander contains compounds that can aid digestion and possess anti-inflammatory properties.

Frequently Asked Questions

What is Vajdi?

Vajdi, also known as Boti or goat tripe, is the edible stomach lining of a goat. It's a popular ingredient in many regional Indian cuisines, prized for its unique texture.

Is Vajdi Masala healthy?

In moderation, it can be. Goat tripe is a great source of protein, vitamin B12, and minerals like zinc. However, it is also high in cholesterol, so it should be consumed as part of a balanced diet.

How many calories are in one serving of Vajdi Masala?

One serving (approximately 1 cup) contains around 350-450 calories, depending on the amount of oil used and the fat content of the tripe.

The smell of tripe is too strong. How can I reduce it?

The key is thorough cleaning. Blanching it in water with turmeric, salt, and a splash of vinegar or lemon juice before pressure cooking can significantly reduce the strong odor.

Can I make this curry without a pressure cooker?

Yes, but it will take much longer. You can slow-cook the tripe in a covered pot on the stovetop for 1.5 to 2 hours, or until it is completely tender, before adding it to the masala.

What can I serve with Vajdi Masala?

It pairs traditionally with Maharashtrian breads like Jowar Bhakri (sorghum flatbread) or Bajra Bhakri. It also goes well with chapati, roti, or plain steamed rice.