Goan Style Maskachi Bhaji Recipe-Moringa Leaves Stir Fry With Jackfruit Seeds
A healthy dry sabzi, Goan Maskachi Bhaji Recipe, is a delicious stir fry sabzi that is also diabetic friendly. It is made the goan style with healthy moringa leaves and jackfruit seeds. Serve this along with simple dal chawal for a light lunch.
Maskachi Bhaji Recipe is a simple, delicious and super nutritious Goan stir-fry of moringa leaves and jackfruit seeds.
It is typically made post jackfruit season, when the seeds of the fruit are also cooked along with drumstick leaves. If you do not have jackfruit seeds handy, cooked dal or peanuts may also be used. You can serve Goan Maskachi Bhaji along with a simple Dal and Steamed Rice, to make a comforting and healthy lunch or dinner.
Did you know: Moringa leaves are a storehouse of nutrients and antioxidants making it extremely good for health. Most commonly known benefits of consuming Moringa leaves is its effect on stabilizing blood pressure and controlling of diabetes.
The leaves also have diuretic (encouraging passage of urine) and anthelmintic (killing intestinal worms) properties which are beneficial in fighting urinary as well as intestinal conditions. It also has purgative properties, prescribed to boost iron levels in patients of anaemia and also given to pregnant women to boost production of breast milk.
If you like this recipe, you can also try other Dry Vegetable recipes such as
- 6 sprig Drumstick Leaves (Moringa/Murungai Keerai)
- 8 Jackfruit Seeds (Kathal)
- 3 Dry Red Chillies
- 1 Onion , chopped finely
- 3 tablespoons Fresh coconut , grated
- 1 teaspoon Jaggery
- 1 teaspoon Turmeric powder (Haldi)
- Salt , to taste
How to make Goan Style Maskachi Bhaji Recipe-Moringa Leaves Stir Fry With Jackfruit Seeds
To begin making the Goan Maskachi Bhaji, first soak the jackfruit seeds in hot water for 30 minutes and then cut them into small pieces.
Pick the Moringa leaves away form the stems, discard the stem.
Wash the moringa leaves thoroughly, and chop the leaves finely. Drain the water and keep them aside.
In a pressure cooker, add the chopped moringa leaves, jackfruit seeds and dry red chilies along with 1/4 cup of water. Pressure cook 3 whistles and turn off the flame. allow the pressure to release naturally.
Meanwhile, add oil in a kadai on medium heat, add the onions to it and saute them until they turn translucent. this will take 2-3 minutes.
Next add the chopped moringa leaves and jackfruit seeds to the kadai. Saute it all together so the flavours blend. Add turmeric and jaggery and mix well till combined. Add salt to taste, sprinkle the freshly grated coconut over it and give it a good stir.