Thursday, October 11, 2012

Sambandha | Indian Mixed Vegetable Medley: Karnataka Recipes

Weather is getting colder as days are passing. I am all excited to watch my first snow & at the same time a bit scared too. Currently enjoying the fall to the fullest. My throat keeps itching for something hot/warm these days. The last couple of months, I have literally stopped making the amazing tambuli. Hence for a change on a warmer day, I made this sambandha/gojju/bajji. It is a great side dish for boiled rice.

The literal meaning of sambandha (in Kannada) is relationship. I don't know how this dish got the name "Sambandha". Is it because, it binds many vegetables together :p You could add any vegetable to this dish & it always turns yummy!

Pardon the poor images. Will try to get better pictures next time!

Preparation Time: 10 mins
Cooking Time: 15 mins

Recipe Source: Mother-in-law.
Ingredients: (For around 3 cups of the gojju)
Vegetables used:

  • 2 inch zucchini
  • 1 tomato
  • 2 inch ridge gourd ( no need to peel the skin)
  • 2 tbsp chow chow
  • a fistful spinach leaves
  • 1/4th medium carrot
  • 1/2 potato, peeled
  • 1 small piece of red pepper/capsicum
  • 4 green chillies
  • 5 nos of curry leaves
  • 1 tbsp coriander leaves
  • Salt: 1 tsp, more or less
  • Turmeric powder: a big pinch
  • Tamarind extract: 1 tsp, thick
  • Jaggery: 1 tsp
  • Asafoetida: a big pinch.
  • Grated coconut: 3 tbsp, fresh or frozen
  • Water: 1 cup, more or less




Method:

Dice all the vegetables. Add water & turmeric powder to the vegetables. Cook it on a medium-high heat uncovered until all the vegetables are soft. (Takes about 10 mins).
Add salt, tamarind extract, jaggery, asafoetida, to the cooked vegetables & continue boiling the vegetables for another 5 minutes on low-medium heat.Finally add the grated coconut & turn off the heat.
Allow the vegetables to come to room temperature.
Once cool, make a coarse paste of the cooked vegetables. Scoop it out & serve!


Notes:

  • Any quick cooking vegetable could be added to make this dish. Some other options would be brinjal, ivy gourd, broccoli, any squash, green apple etc.
  • Do not add onion, ginger or garlic to this as these will over power the flavor of this gojju!