Superfood from the Coast: Authentic Goan Maskachi Bhaji Recipe
In the coastal villages of Goa, nature’s bounty is never wasted. As the monsoon clouds gather and the heavy jackfruit season comes to an end, Goan kitchens come alive with the aroma of Maskachi Bhaji.
This traditional stir-fry, featuring nutrient-dense Moringa (drumstick) leaves and sun-dried jackfruit seeds, is more than just a side dish it is a testament to the healthy, sustainable, and “root-to-stem” eating habits of India’s west coast.
Why You’ll Love This Recipe
A Nutritional Powerhouse: Moringa leaves are celebrated globally as a superfood, packed with iron, Vitamin C, and antioxidants.
Zero Waste: It’s the perfect way to use up jackfruit seeds (bickna) that are often discarded.
Simple & Vegan: With just a few pantry staples like coconut and turmeric, you can create a high-fiber, plant-based meal.
The Star Ingredients
- Moringa (Drumstick) Leaves
Known as Maski in Konkani, these leaves have a slightly earthy, peppery flavor. They are famous for their ability to stabilize blood pressure and boost energy levels.
- Jackfruit Seeds
These seeds add a wonderful, nutty “bite” to the dish, similar to chestnuts or potatoes. They are rich in thiamin and riboflavin, which help turn the food you eat into energy.
How to Make Goan Maskachi Bhaji
Prep time: 10 mins
Cook time: 30 mins
Serves: 4
Ingredients
- Moringa Leaves: 6-8 sprigs (cleaned and finely chopped)
- Jackfruit Seeds: 8-10 (outer white skin removed and sliced)
- Onion: 1 large, finely chopped
- Fresh Coconut: 3 tbsp, grated (the secret to Goan flavor!)
- Dry Red Chillies: 2-3 (for a smoky heat)
- Turmeric & Jaggery: A pinch of each for balance
- Salt: To taste
Step-by-Step Instructions
- Prepare the Seeds: Soak the jackfruit seeds in hot water for 30 minutes to make peeling easier. Slice them into small pieces.
- Pressure Cook: Place the chopped Moringa leaves, sliced seeds, and red chilies in a pressure cooker with ¼ cup of water. Cook for about 3 whistles until the seeds are tender.
- The Tempering: In a pan (kadai), heat a teaspoon of oil. Sauté the onions until they are soft and translucent.
- The Stir-Fry: Add the cooked leaves and seeds into the pan. Stir in the turmeric, salt, and a tiny bit of jaggery to cut through the slight bitterness of the greens.
- The Finishing Touch: Fold in the freshly grated coconut. Give it a final toss on high heat for a minute and serve.
Pro-Tips for the Perfect Bhaji
No Jackfruit Seeds? No problem! You can substitute them with boiled peanuts or pressure-cooked Chana Dal (split chickpeas) for a similar texture.
- Cleaning Moringa: Picking the tiny leaves can be tedious. Tip: Wrap the sprigs in a newspaper overnight; the leaves will fall off the stems easily the next morning.
- Don’t Overwater: Moringa leaves release their own moisture. Use very little water during the cooking process to keep the stir-fry dry and flavorful.
What to Serve with Maskachi Bhaji?
For a truly authentic Goan experience, serve this bhaji as a side with:
- Steamed Rice and Arhar Dal: The ultimate comfort food combo.
- Jowar or Bajra Bhakri: If you are looking for a diabetic-friendly or gluten-free meal.
- Goan Fish Curry: It provides a cooling, earthy balance to a spicy seafood spread.
Maskachi Bhaji is a beautiful reminder that the healthiest meals are often the simplest ones. It’s a dish that connects us to the seasons and the soil. Give this recipe a try and bring a taste of the Goan sunshine to your dinner table!
