Today, we are cooking two vegetable dishes, taikilo and kuddukechi bhajis, which are wild greens that sprout all over Goa during the monsoon. We will cook them according to recipes by Alves Fernandes, who does amazing work documenting Goa’s heritage recipes, many of which have been forgotten.
Taikilo Bhaji with Jackfruit Seeds ingredients
-Taikilo bhaji, 1 large bunch
-tuvar dal (arhar/pigeon peas/yellow lentils), 2 tablespoons, soaked
-green chillies, 2-3, slit lengthwise
-jackfruit seeds, 15, cleaned
-coconut oil, 1 tablespoon
-salt, 1 teaspoon
-1½ medium size onions (or 2 small), chopped
-fresh coconut, 4 tablespoons, grated
Method:
-Thoroughly wash the taikilo leaves. Then chop it fine.
-Peel the outer skin of the jackfruit (seeds) and scrape off as much of the brown skin as possible.
-Mix the taikilo leaves, jackfruit seeds, green chillies, dal and onions together in the pan in which you’re going to cook it, along with a scant quarter cup water. Give this all a good stir.
-Put the pan on the stove on a high flame
-Add a little salt, cover and cook for 5 minutes
-After 5 minutes, turn the heat down, cover and cook for 10 minutes
-After 10 minutes, add grated coconut and coconut oil
-Cover and cook till the jackfruit seeds are done, which takes approximately 15 minutes on low flame.
-Serve as a side dish with rice and curry
Kuddukechi Bhaji ingredients
-Kuddukechi leaves, finely chopped
-salt, a pinch
-sugar, a pinch
-oil, 2 tablespoons
-mustard seeds, half teaspoon
-onions, 2, chopped
-masoor dal, 2 tablespoons, soaked
-fresh coconut, 4 tablespoons, grated
Method:
-Thoroughly wash the kuddukechi leaves. Then chop it fine.
-Splutter mustard seeds in the oil.
-Add onions and green chillies. Sautee the onions for about 3-4 minutes till they start becoming soft. They don’t need to brown.
-Once the onions are soft, add kuddukechi bhaji to the pan, turn the heat down, and stir well. Sautee the leaves for a couple of minutes
-Add a scant half cup of water, cover and leave to cook for 2 minutes.
-Add salt, sugar, soaked masoor dal and coconut. Mix well
-Cover and cook on low flame for 15 minutes.
-Check the masoor dal. If it's done, the kuddukechi bhaji is ready.
-Serve as a side dish with rice and curry
Thank you, Alves Fernandes, for all that you do to preserve these heritage recipes of Goa.
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deliciousmemorieswithalves.wo...
Hope you enjoy this 4k, hires video.
Music:
Sayuri Hayashi Egnell / Joy in the Little Things / courtesy of www.epidemicsound.com
Anna Landstrom / Across the Lake, The Last Waltz of Summer / courtesy of www.epidemicsound.com
Megan Wofford / Simplicity, Stepping Stones / courtesy of www.epidemicsound.com
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2 авг 2023
