In Goa’s Konkani language, drumstick leaves subji is popularly called Maskachi Bhaji. This nutritious dish made from drumstick leaves is a common part of Goan monsoon meals. During the rainy season, these leaves are available in abundance, and Goans make it a point to include this dish in their diet at least once.
With time, people are becoming more aware of the medicinal value of drumstick (moringa) leaves. Packed with essential vitamins and nutrients, these leaves are beneficial for digestion, help with weight management, and aid in controlling blood sugar and cholesterol levels. Hence, it’s highly recommended to consume Maskachi Bhaji regularly, especially during the monsoon when the body needs natural immunity boosters.
A special Goan twist to this dish involves adding Bhikna (the seeds from ripe jackfruit pods). This dry-style subji is rich in flavour. While the slight bitterness or astringency of the drumstick leaves may not appeal to kids, adding a little jaggery and generously topping it with fresh grated coconut helps balance the taste and makes the dish much more enjoyable.
Ingredients
Drumstick (moringa) leaves – enough for 4 servings
Jackfruit seeds (Bhikna) – 10 to 12, peeled and chopped
Onion – 1 large, finely chopped
Soaked split pigeon peas or mung dal – 2 tablespoons
Green chilies – 5 to 6, chopped
Garlic – 1 full bulb, peeled and crushed
Fresh grated coconut – 1 small bowl
Turmeric powder – ¼ teaspoon
Grated jaggery – 1 tablespoon
Salt – to taste
Coconut oil (preferably cold-pressed) – 1 tablespoon
Preparation Method
Separate the drumstick leaves from the stems, wash thoroughly, and chop finely.
Chop the onion and green chilies finely.
Peel and lightly crush the garlic cloves.
Heat coconut oil in a pan and sauté the garlic until lightly browned.
Add chopped onion and sauté until golden.
Mix in turmeric and stir well.
Add the jackfruit seeds, a pinch of salt, and some water. Cook until the seeds soften slightly.
Add the soaked dal and chopped drumstick leaves.
Pour just enough water to cook everything well, cover with a lid, and let it simmer.
After about 5 minutes, check if the leaves are cooked. Add jaggery at this stage for balance. Avoid overcooking.
If any water remains, remove the lid and let it evaporate.
Once the water is gone, add grated coconut and adjust salt. Mix everything well and turn off the flame.
Serving Suggestions
Serving Suggestions
This Maskachi Bhaji with jackfruit seeds pairs beautifully as a side with dal-rice or as a dry sabzi with chapatis. It’s a nourishing, traditional Goan recipe perfect for the monsoon season.
