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October 19, 2008

Mantav Ghashala Bajji





A complicated name for an oh-so-simple dish. Mantav Ghashale is the Konkani name for what is known as Tori in Hindi. The Spencer's super market here calls it Smooth Gourd. I think that's because it is a smooth version of the Ridge Gourd. While I have no love for either vegetable, I have cooked both very often. Summers in Delhi/NCR mean that you eat the same vegetables over and over again. During one vegetable buying trip, I'd gone through everything and picked up nothing. S came over and said, "Are the vegetables so bad?" And I said, "No, but I just made all of these last week." As I said it, I realized what was happening. I forced myself to pick up the same vegetables. I figured that if I needed a change, I simply had to cook the same vegetables differently.



For instance, I made a thuvayal with Tori with go with idlis. I followed the recipe for Peerkangai Thuvayal. I decided that thuvayals are great sides with idlis and dosas as they have more than a decent helping of vegetables. (And don't ask for my recipe for idlis. I really don't have one and, much to Amma's disgust, continue to use MTR Rice Idli mixes.)



I remember that Amma made this "bajji" a few times. This bajji is not to be confused with the one that belongs in the bonda family. It is a simple side dish, quite like a tayir pachadi. So when you put Mantav Ghashale and Bajji together, you get this dish! The day I made it, it was a welcome change from the normal Tori sabji.


4 Smooth Gourds

2 Green Chillies

2-3 tbsp Coconut, scraped

1 cup Curd, beaten



For the tempering:
1 tsp Oil
1/4 tsp Mustard Seeds
7-8 Curry Leaves

1/4 tsp Asafoetida



Roughly scrape the skin of the gourds. Do not peel. Chop them into 1 inch cubes and place the in a microwave safe bowl. Cook on high for 3-4 minutes. Cool.


Grind together the cooked gourd pieces with the coconut and chillies. Mix together with the beaten curd.



In a frying ladle, heat the oil, add the mustard seeds, and when they splutter, add the asafoetida and curry leaves. Add this to the vegetable-curd mixture.


Your side dish is ready!

5 comments:

G.Pavani said...

first time here it looks very nice.the recipe is new to me,but it looks colurful and yummy

Divya Kudua said...

Thats a name I haven't heard at all..but the dish looks great!!

A_and_N said...

I have never heard of this. But will try it soon. Looks interesting for sure ;)

Vaishali said...

Ooh, yum, this is a new recipe to me. Thanks, Raaga, sounds delicious.

Aparna said...

I now believe you when you say you have been doing a lot of cooking. And this is the smooth gourd?
Looks quite good. I tend to try and make a lot of thogayals with veggies, too.:)
Glad to know you are better now.