Tuesday, April 1, 2014



This is an immensely popular dish amongst Konkanis. This dish has vegetables (like potatoes and drumsticks) cooked in roasted coconut gravy hence the name as " Soyi" means coconut gratings and "Bajjile" means "roasted" in Konkani. It is served as a side dish with rice and dal. My family insists that this could be my signature dish. I made this yesterday for the Ugadi festival and it was enjoyed by one and all.  Whenever I make this dish, I am reminded of my mother who was an expert in cooking and made this dish so very well.

There are different variations of this dish. Sometimes we add chick peas (black chana) or yam or breadfruit. In today's version I have added drumsticks and potatoes. I have used my favourite Byadgi chillies which enhance the colour of the dish.

  • Coconut gratings, from 1/2 coconut
  • Red Chillies, 10-12, or to taste
  • Tamarind, marble sized ball
  • Coriander seeds, 1 tbsp.
  • Urad dal, 1 tbsp.
  • Cooked Tur dal, 1/4 cup
  • Potatoes, boiled and cubed, 2
  • Drumsticks, 2, (cut into 1 and 1/2 inch pieces)
  • Salt, to taste
  • Oil, as required. 

In a little oil, roast these three ingredients separately: red chillies till they are crisp; urad dal till it changes colour to a light brown; and coriander seeds till they turn golden brown. Keep aside.
Next roast the coconut gratings to a golden brown, stirring continuously to prevent it from getting burnt.
In a mixer, grind all the roasted ingredients mentioned above along with the tamarind to a smooth paste adding the required amount of water. Keep aside.
In a vessel, cook the drumsticks adding salt in the water in which they are being cooked. This helps them to better absorb the salt.
When the drumsticks are nearly cooked, add the boiled and cubed potatoes and the ground masala
Add salt and bring to a boil using the right amount of water to get the desired consistency.
Remember that you have already added salt to the drumsticks when they were being cooked.
Finally add the cooked tur dal, stir well and boil for a few more minutes stirring from time to time
Serve hot

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