A GR8 week :) Filed under ( Amchikele Randap/Konkani food, Bamboo shoots, Breakfast, Side dish )

This week went on Gr8(every week does but this was more spl). My hubby got his license…..we got a new corolla…..and he was so sweet he did a lozza shopping vth me and for me…. I got a classy sandals, a new bag, cute ear ring sets, and a ethnic salwar kameez(which I nvr expexted to get). Every evening it was just freaking out nd shopping :). M a Roadie thts wht my hubby says…… probably we rnt at home in the evenings most of the time nd now tht we have something to go around its difficult to find us home evenings he he he.



Friday we were fasting as it was Ashad Ekadashi.



Ekadashi is the eleventh day of every Lunar month and on these days many fast just by having water, some fast by eating legumes or anything in vch rice,garlic,onion is not used (not even outside food) This Ekadashi is a very significant one as its in the month of Ashad. This is also known as as Shayani or Padma Ekadashi. On this ekadashi if you worship Lord Vishnu, Its equivalent to worshipping all the three worlds. Ekadashi pooja during this time is equivalent to worshiping Hari, Hara and Brahma ( all trimurtis ). This ekadashi marks the end of Uttrayan and marks the begining of Dakshinayan. Lord Vishnu is supposed enter into yoga nidra for the next six months.

And the Ashad Ekadashi spl dish is Gajbaje (it’s a medley of vegetables in a spicy coconut gravy)…. The dish is incomplete without tender colocosia knots and green leave sticks……..and my dish was incomplete.

Yet I wud love to post this incomplete dish (it tastes good though).

At Amma’s place I used to have more of this curry than have idli’s….even here I did the same but the difference is that here I made Udidh Rulava Polo.

Now on to my recipes

Now for the Dosa



Udidh Rulava Polo (Urad Dal and semolina Crepe)



Soak 1 cup Urad dal for 5-6 hrs and Grind it into a fine paste and allow it to ferment overnight.

The next morning mix 1 cup of semolina rawa in the Urad dal batter add salt to taste ans mix well (keep the batter semi thick)

Heat a gridle/tawa sprinkle some oil and spread a ladle full of batter and fry both sides until brown.

Remove from pan and serve it vth ur favourite side dish.





Here is how I prepared gajbaje:



3 Phagil/ kantolas/ wild gourd (diced)

Phagil/Kantola/Potol/wild Gourd

1 Raw Banana peeled and diced

Bamboo shoots diced – 1 cup ( I used this more as we love it)

Surnu/suran/elephants foot peeled and diced – 1/4th cup

Magge/ Yellow Cucumber – ½ cup (diced)

Ambado/Amte Kayi/Ambhazanga/Ambrella – 1 crushed

Jackfruit Seeds- A handfull peeled and boiled

Salt to taste

Wash all the veggies, boil them and keep aside.



For the Gravy-

Fresh coconut grated – 2 cups

Fried Urad Dal – 1 tsp

Fried Red Chillies – 12 (if they r spicy use 9-10)

Grind all the ingredients into a fine paste.



For seasoning-

Oil – 1 tbsp

Mustard seeds – 1tbsp

Curry leaves -10-12



Now in a large vessel add all the veggies and keep them on flame, add the masala(for gravy),salt to taste, and get it a good boil once u c lozza bubbles remove from flame.

Heat oil add mustard seeds once they splatter add curry leaves and season it on the Gajbaje. Now the Lovely Dish is ready to serve.





If u want to make a dish Tasty then add lozza Love into it.



I m Sending this to Laxmi’s RCI Event hosted by Sia Of Monsoon Spice RCI-Udupi and Mangalore . Kodial/ Kudla/MangaloreRocks!!!!



Signing of for now