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    Home » Indian Dinner Recipes

    Gajbaje | Mixed Vegetable Curry

    Published: Aug 29, 2015 · Modified: Aug 12, 2024 by Kushi · This post may contain affiliate links.

    Jump to Recipe Jump to Video Print Recipe

    Gajbaje is a popular Konkani dish prepared using mixed vegetables and a coconut paste. This vegetable curry is specially made during festivals like Janmashtami, Ganesh chaturthi, and Navratri. Also, during auspicious occasions, people prefer gajbaje as it is a no-onion, no-garlic recipe.

    Also, check out Ganesh chaturthi recipes, Janmashtami recipes, and Navratri recipes.

    Konkani Gajbaje Recipe | Indian Mixed Vegetable Curry for Lunch and Dinner.

    What is the meaning of gajbaje?

    Gajbaje means concoction (mixture of various ingredients). It is a flavorful curry made from seasonal vegetables, specially made during Krishna Janmashtami and Ganesh Chaturthi.

    Konkani Gajbaje

    This gajbaje is also known as ashtami gajbaje or chavthi gajbaje because of the number of ingredients that goes in. I have made gajbaje several times in the United States but with vegetables available in the fresh market. So let me tell you what vegetables fit in for a traditional gajbaje, so it tastes like my favorite Karkala temple samaradhane one.

    • Beans
    • Cow pea beans/long beans (alsando)
    • Pumpkin (dudde)
    • Sweet potato (kananga)
    • Indian yam (surnu)
    • Potato (batato)
    • Sweet corn (jolu)
    • Ivy gourd (tendle)
    • Ridge gourd (gosale)
    • Yellow cucumber (magge)
    • Raw banana (randai kele)
    • Cantola/teasel gourd (phagila)
    • Bread fruit (jeev kadgi)
    • Bajje dentu
    • Hog plum (ambado)
    • Surna venti
    • Carrot

    I would suggest you add more variety of vegetables so that the flavor of all vegetables combines and enhances the taste. Serve it along with khotto, idli or steamed rice.

    Konkani Gajbaje Recipe for Janmashtami, Ganesh Chaturthi, Navratri.

    Ingredients

    For the coconut paste, freshly grated coconut, dry red chilies, and cashews are used.

    For tempering, use coconut oil, mustard seeds, and curry leaves.

    For the curry: Mixed vegetables from the list available in season.

    Check out the recipe card for the full list of the ingredients.

    Gajbaje or Mixed Vegetable Curry made in United States of America.
    This image was taken in America when gajbaje was made with fall vegetables.

    Step-by-step instructions

    • Chop and wash the vegetables. Keep this aside. Use those vegetables that are easily available.
    • In a pot, add water along with vegetables that require more time to cook, such as potatoes, sweet potatoes, pumpkin, sweet corn, and Mangalore cucumber.
    • When these vegetables are halfway cooked, add the remaining vegetables, curry leaves, and green chilies and cook all the vegetables together.
    • Meanwhile, add coconut, red chilies, and cashews with a little water to a mixer jar or blender and blend to form a smooth paste.
    • Now add the ground paste and salt to the vegetables and adjust the water to the desired consistency. This should be a medium-thick curry. Bring it to a nice boil and simmer for 5 to 10 minutes.
    • Meanwhile heat oil in pan. Add mustard seeds, when they splutter add curry leaves and switch off the flame. Add this tempering to the curry.
    • Serve this hot with rice, or Mangalorean kotto, and soft and fluffy idli, and enjoy.
    Healthy vegan, vegetarian and gluten free mixed vegetable curry for any meal.

    Tips

    • You can keep the leftovers in the refrigerator for 2 to 3 days. They taste great, as the flavors of the vegetables combine well.
    • Every time I make this dish, I add the available vegetables. You don't have to add all the vegetables, but the more variety, the better.
    • Adding cashews is my mom's way, so it also makes the dish thick, rich, and creamy.
    • You can increase the curry leaves you add to the dish while boiling vegetables.
    • Adjust the chilies based on how spicy you like the dish to be.

    More konkani recipes

    • Best and Easy Potato curry (Indian aloo curry or Konkani Batate vagu) for vegan, vegetarian meals.
      Potato curry | Konkani Batate Vagu | Vegetable Curry Recipe
    • Konkani Chane Gashi | Chana Kadgi Ghashi | Mangalore Udupi style Chickpeas Curry #gashi #gassi #gsb
      Konkani Chane Gashi | How To Prepare Chickpea Curry
    • Bowl of healthy and easy Indian vegetable curry with coconut milk (Konkani valval recipe).
      Vegetable Curry with Coconut Milk | Konkani Valval
    • Surnoli Recipe | Best soft and Sponge dosa recipe | Sweet and savory konkani surnali, breakfast.
      Sweet Surnoli Recipe | Konkani Sponge Dosa - 2 ways

    Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.

    Recipe card

    Konkani Gajbaje | Indian Mixed Vegetable Curry, No Onion No Garlic Recipe for Lunch and Dinner.

    Gajbaje | Mixed Vegetable Curry

    Kushi
    Gajbaje is a popular Konkani dish prepared using mixed vegetables and a coconut paste. This vegetable curry is specially made during festivals like Janmashtami, Ganesh chaturthi, and Navratri. Also, during auspicious occasions, people prefer gajbaje as it is a no-onion, no-garlic recipe.
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Course Dinner, Lunch
    Cuisine Konkani
    Servings 8

    Equipment

    • Pot

    Ingredients
      

    For the coconut paste (masolu)

    • 1 ½ to 2 cups Grated coconut
    • 4 to 6 Dry red chilli
    • 10 to 12 Cashews optional

    For the tempering

    • 1 Sprig Curry leaves
    • 1 to 2 tablespoon Oil
    • 1 teaspoon Mustard seeds

    Mixed Vegetables (Use any vegetables available from the list below)

    • 2 Potatoes batato, cubed
    • 1 Sweet potato kananga, cubed
    • 2 cups Acorn squash Small Pumpkin, dudde
    • 1 Sweet corn cut into pieces, jolu
    • 1 cup Mangalore cucumber cubed, magge
    • 8 to 10 Ivy gourd slit, tendle
    • 8 to 10 Long beans alsando, cut into strips
    • 1 Capsicum cubed bell pepper, donne mirsanga, any color
    • 10 Green Beans cut into strips
    • ½ Ridge gourd cubed gosale
    • 1 Leaflet Curry leaves
    • 2 to 4 Green chilli slits (optional)
    • Salt to taste

    Instructions
     

    • Chop and wash the vegetables. Keep this aside. Use those vegetables that are easily available.
    • In a pot, add water along with vegetables that require more time to cook, such as potatoes, sweet potatoes, pumpkin, sweet corn, and Mangalore cucumber.
      2 Potatoes, 1 Sweet potato, 2 cups Acorn squash, 1 Sweet corn, 1 cup Mangalore cucumber
    • When these vegetables are halfway cooked, add the remaining vegetables, curry leaves, and green chilies and cook all the vegetables together.
      8 to 10 Ivy gourd, 8 to 10 Long beans, 1 Capsicum, 10 Green Beans, ½ Ridge gourd, 1 Leaflet Curry leaves, 2 to 4 Green chilli
    • Meanwhile, add coconut, red chilies, and cashews with a little water to a mixer jar or blender and blend to form a smooth paste.
      1 ½ to 2 cups Grated coconut, 4 to 6 Dry red chilli, 10 to 12 Cashews
    • Now add the ground paste and salt to the vegetables and adjust the water to the desired consistency. This should be a medium-thick curry. Bring it to a nice boil and simmer for 5 to 10 minutes.
      Salt to taste
    • Meanwhile heat oil in pan. Add mustard seeds, when they splutter add curry leaves and switch off the flame. Add this tempering to the curry.
      1 to 2 tablespoon Oil, 1 teaspoon Mustard seeds, 1 Sprig Curry leaves
    • Serve this hot with rice, or Mangalorean kotto (idli) and enjoy.

    Video

    Notes

    • List of traditional vegetables used to make konkani gajbaje Beans, Cow pea beans/long beans (alsando), Pumpkin (dudde), Sweet potato (kananga), Indian yam (surnu), Potato (batato), Sweet corn (jolu), Ivy gourd (tendle), Ridge gourd (gosale), Yellow cucumber (magge), Raw banana (randai kele), Cantola/teasel gourd (phagila), Bread fruit (jeev kadgi), Bajje dentu, Hog plum (ambado), Surna venti,Carrot.
    • You can keep the leftovers in the refrigerator for 2 to 3 days. They taste great, as the flavors of the vegetables combine well.
    • Every time I make this dish, I add the available vegetables. You don't have to add all the vegetables, but the more variety, the better.
    • Adding cashews is my mom's way, so it also makes the dish thick, rich, and creamy.
    • You can increase the curry leaves you add to the dish while boiling vegetables.
    • Adjust the chilies based on how spicy you like the dish to be.
    Tried this recipe?Let us know how it was!

    Note: We originally posted this vegan mixed vegetables curry recipe in August 2015. It was modified in August 2024 with Expert Chef Tips, FAQs, Storage Instructions, etc.

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    • Patrode (Patrado in konkani) - Steamed taro rolls or colocasia rolls, alu vadi or patra.
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    • Easy dal methi khichdi. Indian comfort food for lunch and dinner.
      Easy Methi Khichdi Recipe
    • Steamed Vegetables or Veggie platter with easy and spicy cashew dip.
      Steamed Vegetables with Cashew Dip
    • Afghani egg curry recipe. Egg curry for rice, roti, chapati, paratha etc.
      Afghani Egg Curry | Egg Curry for Rice & Chapati

    Reader Interactions

    Comments

    1. Anu Yalo

      August 30, 2015 at 1:54 am

      5 stars
      Looks great and colourful...

      Reply
      • Kushi

        August 31, 2015 at 7:42 pm

        Thank you Anu 🙂

        Reply
    2. Asiya

      August 31, 2015 at 2:09 am

      5 stars
      New dish to learn from konkan region ...thanks khushi...

      Reply
      • Kushi

        August 31, 2015 at 7:42 pm

        Its really YUM! Thank you Asiya 🙂

        Reply
    3. Nalini Somayaji

      September 01, 2015 at 12:17 am

      5 stars
      nice to know about Gajbaje..it looks inviting and perfect ...

      Reply
      • Kushi

        September 01, 2015 at 1:40 pm

        Thank you Nalini 🙂

        Reply
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    5 from 8 votes

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