Katpadi style Gajbaje


1/2 cup raw jackfruit cut into cubes
1/2 cup brinjal / mattu gulla cut into cubes
1/4 cup yellow pumpkin cut into cubes
1/4 cup tendle / gerkins cut into halves
1/2 cup alsande / long yard beans cut into 1 inch pieces
1/2 cup magge/ yellow cucumber cut into chunks
1/2 raw banana ,peeled and cut into cubes
Salt to taste
Jaggery to taste

For the tempering:

3 tsp oil
2 tsp mustard
2 sprigs of curry leaves
2-3 methi / fenugreek seeds


1 cup fresh coconut gratings
5-6 red chillies
3 tsp coriander / daniya seeds
2 tsp urad dal
2 tsp raw rice
1/2 tsp methi / fenugreek seeds
chick pea size tamarind
1 tsp oil
In a pan heat oil and roast red chillies and remove from the pan
In the same pan put daniya seeds,urad dal, methi seeds and roast on a low flame till you get nice aroma and it turns light brown
Grind roasted ingredients with coconut gratings and tamarind ,adding water/
Make a semi coarse masala paste and keep aside


  • Wash cut veggies and cook them with little water and salt in cooker 
  • Cook brinjal and pumpkin on stove top as it cooks fast . Dont put it in cooker.
  • Put all the cooked veggies in a broad vessel, add salt ,jaggery ,ground masala paste and give a good boil for 10 mins
  • Turn off the flame and add the tempering, serve hot with rice and dal.


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