The Hindu month of Aashad usually falls during mid July / August . During this time , the monsoon in our coastal India is at its peak . A lot of rainy season vegetables are available . Aashad Ekadashi in the 11th day of the fortnight in Aashad Month . This day is very auspicious to all Vaishnava Hindus . Most of us observe absolute fast and many of us eat only satvik food . Usually on this day my mother used to prepare khotto ( Idli in jackfruit leaves cup ) and Gajbaje as an accompaniment . Gajbaje is mixed vegetables dish , mildly spiced does not contain onion and garlic . Any vegetables of your choice such as Ivey gourd , pumpkin , Malbar yam , yard beans can be used .

Ingredients :

Colocasia leaves knots ( terapan ganti ) – 20 – 25.

Mangalore cucumber – 1 ( small ) .

Sala ( brined jack fruits ) – 8 – 10 pieces .

Kirlu ( brined bamboo shoots ) – 8 – 10 pieces .

Jack fruits seeds – 10 – 15 .

Hog plums – 4 .

If not using hog plums use  tamarind paste -1 tsp.

Grated coconut – 1 1/2 cups.

Red chillies ( fried in little oil ) – 8 .

Salt to taste.

For season :

Oil – 1 tbsp.

Mustard seeds – 1 tsp.

Curry leaves – 2 sprigs .

Method :

Wash and soak sala ( brined jack fruits ) and kirlu ( brined bamboo shoots )  in water for 2 – 3 hours to take outs its excess saltiness.

Crush the hog plums using a pestle .

Crush or chop jack fruits seeds ( remove it’s outer skin ).

Chop Mangalore cucumber with skin in to small cubes .

Prepare ganti ( knots ) of Colocasia leaves ( see how it is making in my previous recipe “Ganti buthi ” ) .

Put all these vegetables in a cooker with enough water and take 2 whistles and cook them.

Grind together grated coconut and fried red chillies to a fine paste. If you are using tamarind instead of hog plums grind them with coconuts.

Add ground masala to cooked vegetables with enough water. Consistency of this curry is medium thick .

Check the salt. Here we used brined  items so check it and adjust .

Boil the curry till rawness of the masala goes off .

Heat oil in small pan add mustard seeds when it starts to crackling add curry leaves and switch off the flame .

Add this seasoning to curry .

Serve hot with rice .