Galka Subji/Gilkyachi Bhaji

Galka Subji/Gilkyachi Bhaji

By NamakShamak
  • Serves: 2
  • Prep Time: 10 Minute
  • Cooking: 15 Minute
  • Calories:




My Mom always insisted on us eating seasonal and nutritious vegetables. Unfortunately ,as children  those vegetables were on our hate list ,due to their taste. Calorie content,health benefits , nutritional value…all those terms were text book terms, not meant for practical life. We just craved for some spicy , restaurant food , which was not quiet affordable and feasible for everyday consumption , at that time. Thank god, or rather thank mom ,that she made it a point for us to eat all the veggies atleast twice a week! We siblings reap the health benefits of all my moms efforts then! Times change, and so do our roles. Being in a role of a mom to a lil toddler is quiet challenging , especially , in these times , when theres an awareness for eating nutritious food and  easy access to junk food with a lot of options that appear more tempting than the others! And hence its very important to preserve the traditional recipes for simple everyday subji’s to be incorporated in daily meals and passed on to next generation(who are on a staple diet of pastas and pizzas) So a traditional,easy and nutritious recipe for a humble vegetable..Galka..turai..sponge gourd..whatever you call it!

Ingredients

Directions

  1. Wash the galkas and using a knife ,scrape lightly the hard skin. Do not completely peel the gourd, just the hard skin.Now dice them into medium chunks. Heat oil in a pan and add cumin seeds. Once they splitter , add chopped ginger and chilly and saut
  2. Now add crushed peanuts and mix. Cook for another 2 mins on low flame. Transfer in a serving plate and garnish with chopped coriander. Serve with chapatis.

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







@namakshamak