Dudhyachi Bhaji Uss Ghalun

Shubhra Shankhwalker’s work in food centres around the cuisine of her family, the Gaud Saraswat Brahmins of Goa. Here, she cooks a little-known winter dish: Dudhyachi Bhaji Uss Ghalun is a simple stir-fry of pumpkin, sugarcane, coconut, and hog plum. “I learned this from my mother-in-law, my Aai,” she says. Anyone who meets Shubhra immediately learns two things about her: she loves feeding people, and she owes much of her cooking prowess to her mother-in-law. “What I am today is mainly because of her. My mother gave me birth, but she nurtured me.”

This is a #1000Kitchens feature. You can read the full story here.

SHUBHRA SHANKHWALKER’S DUDHYACHI BHAJI USS GHALUN

Ingredients

1 tsp mustard seeds
A pinch of hing
2 green chillies
Handful of grated coconut
Jaggery and salt to taste
One wedge of pumpkin, adjust according to taste
12 inch of sugarcane

Method

In a kadai, add coconut oil, then mustard seeds and hing.
Once you the mustard splutters, add a little water, tamarind pulp, slit green chillies, jaggery, salt and sugarcane.
Cook for 20 minutes along with the hog plum.
Lastly add the pumpkin to the sugarcane and allow it to cook.
Once cooked, add grated coconut.
Cook for a few more minutes and then serve.

Words by Joanna Lobo, photos by Daniel D’souza.
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