#Vagoba #SamvediChristians #ChristmasSpecial Tomorrow is Christmas and since the past few days I was wondering what to post for this special occasion. Christmas celebrations are more identified with non-vegetarian food for vegetarian food never finds a place in any Christmas special menu. And this page / blog being completely dedicated to vegetarian food... I had no clue as to what would my Christmas special post look like. But, then my friend Lalan Mascarenhas who is a Christian from Vasai came to my rescue and she gave me this recipe of ‘Vagoba’. Confused with this name? :-) Don’t worry, ‘Vagoba’ is nothing but abbreviation of ‘Valachya Golyachi (Lima Beans, also called Chad beans or butter beans – also called ‘Pavta’ in marathi) Bhaji’ – VAGOBA. Though Vagoba is not a Christmas special dish... it is very commonly prepared in North Vasai by the Samvedi Christians during winters when lima beans are in season. Now on the occasion of Christmas, a little about our ethnic Vasai Christians. Did you know that the Christian residents of Vasai are basically Hindus who converted to Christianity? The Hindu Brahmins who converted to Christianity are called The Samvedi Christians and those from the Sonar, Sutar and Bhandari communities are called the Sandori Christians (also known as Vadvals or Somavanshi). The Samvedi Christian community is mostly concentrated in northern Vasai while south Vasai is dominated by the Sandori Christians. As a result, there are lot of similarities both in culture as well as cuisine. Vagoba is a very popular dish amongst the Samvedi Christians. My heartfelt thanks to my friend Lalan who was not only kind enough to give me the recipe, but she also got the Lima Beans for me fresh from her backyard farm in Vasai as well as the traditional masala which is used by the Samvedi Christians. My sincere thanks also to her mother-in-law, Teresa Mascarenhas who very happily sent me those fresh, just-plucked-from-the-farm Lima Beans and that too without charging a single penny. :-) So here is how Vagoba is made – Ingredients – (Serves 4) Lima Beans (called ‘Pavta’ in marathi) - 250 gms Black Brinjals - 2 stem removed and cut into large cubes Potato -1 large peeled and cut into medium cubes Onions -.2 finely - chopped Ginger+Garlic+Green Chili paste - 1 tbsp Mustard seeds - 1 tsp Asafoetida - 1/4 tsp Turmeric powder - 1/4 tsp Samvedi Christian Masala - 1 tbsp (This masala is a blend of various spices like red chillies, cinnamon, cloves, black pepper, bay leaves, etc. This may not be available in the market. You can substitute this with 1 tsp red chilli powder and 1 tsp garam masala) Jaggery - 1 tbsp A handful of freshly chopped coriander Salt to taste Oil - 3 tbsp Method – (1) Shell the limas by taking ahold of the stem end and pull down. You will find a thick string. Pull it down to the bottom of the pod. Then put the index finger and thumb on each side of the side seams (not the flat area) and squeeze. This will split open the lima pod. Now remove the beans and discard the pods. Wash the bean thoroughly under tap water. (2) Soak the beans, chopped brinjals and chopped potatoes in water for 10 minutes. (3) Heat oil in a deep pan or kadhai. Once hot, reduce the flame and add in the mustard seeds. Once they splutter, add the asafoetida and the chopped onion. Saute’ till the onion becomes translucent. (4) Now add in the ginger+garlic+green chilli paste and stir to mix well. (5) Add turmeric powder and mix. Now add in the chopped brinjals and potatoes and saute’ for atleast 5-7 minutes. (6) Now add in the Samvedi Christian masala (or alternatively the red chilli powder and garam masala) and salt to taste and mix well. Also add the lima beans and sauté the whole thing for a minute or two. (7) Cover the pan with a lid and pour some water on it. Cook on low flame till all the ingredients are cooked well. In between, uncover the pan and add the hot water on the lid in the bhaji. You need this dish to have a little gravy of semi thick consistency. So add in more water if you like. (8) When the bhaji is almost done, add the jaggery and mix well. Again cover for approximately two minutes and let the jaggery blend well with the other ingredients. (9) Garnish with freshly chopped coriander leaves. Your Vagoba is ready to be served hot. How to serve Vagoba - (1) Vagoba is traditionally served with plain rice and ‘Chinchecha Kalvan’ – an watery chutney or sauce like accompaniment made of tamarind. (2) For the Kalvan, soak the tamarind in little water and them make a pulp of it. You can alternatively use the readymade tamarind paste which is easily available in the markets nowadays. Dilute the pulp using little water and heat it in a small pan or utensil. Once it starts simmering, add in the salt, ginger+garlic+green chilli paste and then allow it to boil. Switch off the gas. Add in freshly chopped coriander. Your Kalvan is ready. (3) First serve hot plain rice in a plate. Generously spread some kalvan evenly all over it and then top it with Vagoba. Tastes Awesome ! It is tastes best when eaten hot. Bon apetite ! Merry Christmas and happy cooking …. :-)
Posted on: Wed, 24 Dec 2014 17:19:21 +0000
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