Goan Bhaji
Veg
Vegan
Goan-style cooked leafy greens — typically colocasia leaves, amaranth, or spinach — simmered with coconut milk, green chillies, and seasoned with a mustard-curry leaf tempering. An everyday vegetable preparation in Goan Hindu households.
Cuisines
Goan
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
|
1 cup | Mixed Vegetable , carrot, beans, peas, potato |
|
1 medium | Onion , finely chopped |
|
2 tablespoons | Oil |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Ginger-garlic paste |
|
1 cup | Coconut Milk , thick |
|
1 cup | Water |
|
1 handful | Cilantro , chopped |
|
— | Salt , to taste |
Instructions
- 1 Heat oil in a pan over medium heat.
- 2 Add mustard seeds and cumin seeds, and let them splutter.
- 3 Add the chopped onion and sauté until translucent.
- 4 Stir in the ginger-garlic paste and sauté for a minute until the raw smell disappears.
- 5 Add turmeric powder, red chili powder, and coriander powder, and mix well.
- 6 Add the mixed vegetables and sauté for 5-7 minutes.
- 7 Pour in the coconut milk and water, and bring to a boil.
- 8 Reduce the heat, cover, and let it simmer until the vegetables are cooked and the flavors meld together, about 15-20 minutes.
- 9 Season with salt to taste.
- 10 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, you can add a pinch of garam masala towards the end of cooking.