6 sprig Drumstick Leaves (Moringa/Murungai Keerai)
8 Jackfruit seeds
3 Dry red chillies
1 Onion , chopped finely
3 tablespoons Fresh coconut, grated
1 teaspoon Jaggery
1 teaspoon Turmeric powder (Haldi)
Salt, to taste
1. To begin making the Goan Maskachi Bhaji, first soak the jackfruit seeds in hot water for 30 minutes and then crack them into small pieces.
2. Next, wash the moringa leaves thoroughly, pick the leaves away form the stems and chop them finely. Mooring leaves are fairly small and if you find them difficult to chop, you may also run them in a mixer once, to roughly chop them. Keep them aside until ready to stir fry.
3. Next, add the chopped moringa leaves, cracked jackfruit seeds and dry red chilies to a pressure cooker, 1/4 cup of water and cook for 2-3 whistles until it is all cooked through.
4. Turn the heat off and allow the pressure cooker to rest until the pressure releases completely.
5. Meanwhile, add the oil to a kadai, and place it on the heat. Add the onions to it and sauce them until they turn pale and translucent.
6. When the cooker has released pressure and opens naturally without any effort, drain away any of the excess water that may have released.
7. 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 mix well.
8. Serve Goan Maskachi Bhaji along with a simple Dal and Steamed Rice, to make a comforting and nutritious meal.