Gavli Bhaji
This masala is an ancient recipe for vegetable curries from the Gavli community of Goa. Literally ‘milkmen’ or ‘herdsmen’, Gavlis are traditionally pastoral and vegetarian, and are regarded as the very first settlers of the Goan region. Being a closed community, their masalas and cuisine were largely unknown and untried at one time, but today form the cornerstone of vegetarian Goan cuisine. Versatile and simple, this masala can compliment any vegetable but is traditionally used with tubers.
₹75.00 – ₹145.00
Goan Dry Chillies, Coriander Seeds, Garlic, Pepper, Cumin, Caraway Seeds, Cloves, Black Cardamon, Poppy Seeds, Cinnamon Seeds, Star Anise, Fennel Seeds, Sesame Seeds, Turmeric Powder, Mustard Seeds, Fenugreek, Asafoetida, Salt.
Nutritional Values
Per 100g
| Protein | 10.61g |
| Total fat | 34.65g |
| Carbohydrate | 27.53g |
| Energy | 464.41kcal |
| Sugars | 7.20g |
Potato Bhaji
Heat 2 tsps of oil in a kadai. Add 2 medium onions finely chopped and fry until they become translucent. Add 1 tsp of ginger-garlic paste and continue frying until the onions turn golden brown. Add 1 medium tomato, cut into small pieces, and fry them until they become soft. Add 1 kilo of potatoes cut into bite sized pieces, and mix throughly. After a minute, add 2 tbsps of the Gavli Bhaji masala and mix, coating the potatoes throughly. Add a cup of water and a tbsp of salt. Cover with lid and let it cook for about 8-10 mins. Add a cup of thick coconut milk and cook until the potatoes are well done. Garnish with fresh coriander leaves and let it rest for 5 mins. Then serve.
Detailed video and illustrated recipe on womenoffatorda.in/potatobhaji
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