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 vegetables (carrot, beans, peas, potato) |
| 1 medium | onion, finely chopped |
| 2 tablespoons | oil |
| 1 teaspoon | mustard seeds |
| 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 |
| 1 cup | water |
| 1 handful | fresh coriander leaves, 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.