Ghajbhaj- Kochi version

There is already a Mangalorean version of gajbaje by our expert cook – Jayashri Shenoy akka here in our blog
Here is the kochi version – this type is made mostly in Kerala .and that too made especially on Janmashtami day!
Ingredients 
  • Taro leaves or Colcassia/arvi leaves – 10 very tender ones to be rolled & knotted -called as ghantis .
  • Ventis  ( taro leaves stem ) – 3 – 4  chopped
  • Colcassia/ mande – 4 small or 1 large
  • Chevli / alsande / string beans – 1/4 cup chopped
  • Bimbul /birmikarmbal / dharan karmbal / starfruit -1/2 cup chopped – any souring agent
  • Coconut grated – 1/2 cup
  • Green Chillies – 5-6
  • Hing – 1/2 tsp
  • Coconut oil – 1 tbsp
  • Salt to taste
Method :-
  1. Clean & remove the veins of the leaves ..then roll them tightly between the palms & tie into a knot – Ghanti – you may also simply chop the leaves .
  2. Chop the Colcassia , ventis & chevli into small pieces .
  3. Put them all into a cooking pot along with slit green chillies & the souring agent .
  4. Add some water  & the salt to cook the veggies.
  5. When they are well cooked add the grated coconut and mix well.
  6. Add the hing & pour the raw coconut oil on top & cover the dish
  7. Mix well just before serving!!
Enjoy this delicious dish with hot rice .

4 replies to “Ghajbhaj- Kochi version

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this:
close-alt close collapse comment ellipsis expand gallery heart lock menu next pinned previous reply search share star