Monday, 9 March 2015

Seemebadane Mosaru Bajji-Chayote Squash In A Mildly Spiced Yogurt



The term bajji immediately reminds us of any  fritters that are dipped and coated with chickpea flour batter(besan)and then deep fried.This is nothing but a cold salad that can be prepared with vegetables like chayote,cucumber,brinjal,sambhar/Mangalore cucumber,white pumpkin and so on.A raita which is prepared adding a coarse paste of coconut and spices is simply awesome and goes best when served as an accompaniment in any south indian meals or even with rice varieties like tamarind rice(puliyogare),lemon rice etc.,
In this kind of salad if using tomato,onion,cucumber then it need not be boiled whereas other veggies need to be cooked.The recipe credit goes to Ms.Archana Prabhu who is also a food blogger and passionate gardener too !!Thanks dear for this easy and tasty recipe.

Ingredients:
Chayote squash                 1 (chopped,when chopped into small cubes yields abt a cup)
Water                                     1/2cup ,for boiling the squash
Salt                                         to taste
Curds/yogurt                     3/4cup


For the masala:
Fresh grated coconut     1tbsp
Mustard seeds                  1/4tsp
Cumin(jeera)                    1/4tsp
Green chilli                       1


For tempering:
Mustard seeds                 1/4tsp
Asafoetida(hing)           a pinch
Curry leaves                    3-4
Oil                                       1tsp


Method:

  • Wash,peel and chop the chayote into small squares discarding the soft seed.
  • In a small vessel take the cubed squash along with water and bring to boil.
  • Cook on a medium flame till the squash becomes tender.
  • Drain and transfer into a bowl,sprinkle salt
  • Meanwhile with the help of a small blending jar pulse all the ingredients mentioned in the masala to a coarse consistency,need not add water.
  • Once the squash is completely cooled add the prepared masala,curds and mix well.
  • In a small seasoning pan heat oil and toss in the mustard followed by curry leaves and then hing.
  • Pour this over the mixture which is called mosaru bajji.

 Note:
I have used only 1 green chilli ,yet it was on the spicier side..so adjust according to  suit your spice requirements

A view of the chayote squash-

Post a Comment