A vibrant, colourful vegetable dish that is defined by its freshness, subtle spice, and the essential addition of grated coconut. Potatoes, green beans, carrots, and peas, are combined together to create a pleasant mix of textures that is both nourishing and enjoyable. The delicate potatoes, sweetness of carrots and peas, along with the slight bite of green beans celebrates the natural taste of everyday vegetables.
During the season of Lent, when many families prefer lighter, meat-free meals, this vegetable bhaji makes its way to the table complementing the rest of the meal. What gives this preparation its distinct regional character is the addition of Goan garam masala. This aromatic blend of spices adds gentle warmth and depth without overpowering the vegetables, subtly infusing them with the familiar flavours of Goan home cooking. The result is a dish that is simple and wholesome, with a touch of Goan culinary tradition. Served with rice, dal, or chapatis, it is a reminder that good food does not always need to be elaborate, sometimes a few common vegetables, cooked with care and a touch of local spice, are enough to create something truly memorable.
If you love vegetables, this dish is a perfect example of how plants can be transformed into a deeply satisfying and nutritionally dense meal. By combining the hearty texture of potatoes with the fibre-rich crunch of green beans and the antioxidant power of carrots and green peas, this medley of vegetables provides a complete spectrum of vitamins and minerals that support everything from digestive health to immune function.
During the season of Lent, when many families prefer lighter, meat-free meals, this vegetable bhaji makes its way to the table complementing the rest of the meal. What gives this preparation its distinct regional character is the addition of Goan garam masala. This aromatic blend of spices adds gentle warmth and depth without overpowering the vegetables, subtly infusing them with the familiar flavours of Goan home cooking. The result is a dish that is simple and wholesome, with a touch of Goan culinary tradition. Served with rice, dal, or chapatis, it is a reminder that good food does not always need to be elaborate, sometimes a few common vegetables, cooked with care and a touch of local spice, are enough to create something truly memorable.
If you love vegetables, this dish is a perfect example of how plants can be transformed into a deeply satisfying and nutritionally dense meal. By combining the hearty texture of potatoes with the fibre-rich crunch of green beans and the antioxidant power of carrots and green peas, this medley of vegetables provides a complete spectrum of vitamins and minerals that support everything from digestive health to immune function.
All content & images are subject to copyright © - 2015
To read click here: Copyright & Privacy Policy
Goan Mixed Vegetable Bhaji
(Serves 6)
Ingredients:
1 large onion (chopped)
1 tablespoon of chopped garlic
1 teaspoon of grated ginger
2 green chillies (slit)
1 large tomato (chopped)
3 potatoes
2 large carrots
100 grams greens beans
1/2 cup green peas
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1 teaspoon cumin seeds
1 teaspoon mustard seeds
2 sprigs of curry leaves
1 teaspoon Goan garam masala
a dash of lemon juice
1/4 cup grated coconut
a handful of fresh coriander leaves (chopped)
2 tablespoons oil
salt
Method:
Clean vegetables, cut into desired shapes, wash and set aside in separate bowls. Ensure that they are of uniform size for even cooking. Place potatoes in water to prevent them from browning.
Heat oil in a pan, add cumin seeds, mustard seeds, and curry leaves. When seeds start to splutter and curry leaves are crisp, stir in the onion. Once translucent, incorporate the garlic and ginger, fry for a minute or two. Mix in the tomato with green chillies, turmeric powder, chilli powder and salt. Cover and cook on medium heat until the tomato is pulpy.
First include the potatoes with a cup of water. When they are half done, add the green beans and carrots, combining well. Maintain the heat on medium flame throughout. Sprinkle the peas towards the end especially if they are frozen along with the Goan garam masala. Do not overcook the vegetables. They have to be tender-crisp with a slight bite. Check for seasonings and add salt, if needed and lemon juice.
Finish with grated coconut and cook for another couple of minutes. Shut off the flame.
Serve hot garnished with fresh chopped coriander leaves.
To read click here: Copyright & Privacy Policy
Goan Mixed Vegetable Bhaji
(Serves 6)
Ingredients:
1 large onion (chopped)
1 tablespoon of chopped garlic
1 teaspoon of grated ginger
2 green chillies (slit)
1 large tomato (chopped)
3 potatoes
2 large carrots
100 grams greens beans
1/2 cup green peas
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1 teaspoon cumin seeds
1 teaspoon mustard seeds
2 sprigs of curry leaves
1 teaspoon Goan garam masala
a dash of lemon juice
1/4 cup grated coconut
a handful of fresh coriander leaves (chopped)
2 tablespoons oil
salt
Method:
Clean vegetables, cut into desired shapes, wash and set aside in separate bowls. Ensure that they are of uniform size for even cooking. Place potatoes in water to prevent them from browning.
Heat oil in a pan, add cumin seeds, mustard seeds, and curry leaves. When seeds start to splutter and curry leaves are crisp, stir in the onion. Once translucent, incorporate the garlic and ginger, fry for a minute or two. Mix in the tomato with green chillies, turmeric powder, chilli powder and salt. Cover and cook on medium heat until the tomato is pulpy.
First include the potatoes with a cup of water. When they are half done, add the green beans and carrots, combining well. Maintain the heat on medium flame throughout. Sprinkle the peas towards the end especially if they are frozen along with the Goan garam masala. Do not overcook the vegetables. They have to be tender-crisp with a slight bite. Check for seasonings and add salt, if needed and lemon juice.
Finish with grated coconut and cook for another couple of minutes. Shut off the flame.
Serve hot garnished with fresh chopped coriander leaves.
