Friday, 3 August 2012

Galka Subji/Gilkyachi Bhaji

My Mom always insisted on us eating seasonal and nutritious vegetables. Unfortunately ,as children  those vegetables were on our hate list ,due to their taste. Calorie content,health benefits , nutritional value...all those terms were text book terms, not meant for practical life. We just craved for some spicy , restaurant food , which was not quiet affordable and feasible for everyday consumption , at that time. Thank god, or rather thank mom ,that she made it a point for us to eat all the veggies atleast twice a week! We siblings reap the health benefits of all my moms efforts then!
Times change, and so do our roles. Being in a role of a mom to a lil toddler is quiet challenging , especially , in these times , when theres quiet an awareness for eating nutritious food and equal options and easy access to junk food! And hence its very important to preserve the traditional recipes for simple everyday subji's to be incorporated in daily meals and passed on to next generation(who are on a staple diet of pastas and pizzas)

So a traditional,easy and nutritious recipe for a humble vegetable..Galka..turai..sponge gourd..whatever you call it!


1 Cup Diced galka (choose galka that is dark green , and medium soft. Scrape off the skin with knife and dice)
1/2 inch Ginger finely chopped
2 Green chillies chopped
1 tsp Cumin seeds
1 tsp Turmeric
1/2 tsp Red chilly powder
1 tbsp crushed roasted Peanuts
1/2 tsp Namak Shamak
1 tsp Jaggery
1-2 tsp Oil
Chopped coriander for garnish

Heat oil in a pan and add cumin seeds. Once they splitter , add chopped ginger and chilly and saute for 1 min.

 Add the diced galka and mix.

 Add turmeric and red chilly powder ,along with salt and jaggery and mix. Add 1 tbsp water.Cover the pan with lid and cook for 2-3 mins , till the galkas get soft.

Now add crushed peanuts and mix. Cook for another 2 mins on low flame.

Transfer in a serving plate and garnish with chopped coriander. Serve with chapatis.

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