Ingredients

Method

Pick and clean the leaves from the taikulo shrubs.  Cut them into bits and wash the baji.

Put the tamarind in a little bit of water, and keep it in a small container.  It will eventually become soft, and you can then squeeze the tamarind, and take out the juice.

Scrape the coconut and keep the flakes aside for garnishing.

In the meantime, grind the masala with the ingredients kept for grinding.   When the masala is ready, take it out and keep aside.  Wash the mixer/stone with a little water, and keep aside. 

Pour 2 spoons of cooking oil in a cooking vessel large enough to hold the taikulo baji, and heat it.   Put mustard in it, kept for seasoning.  It will splutter, and then stop doing so.  Put the masala in the oil and fry it.   Then add the taikulo baji  after draining all water.   The liquid in the vessel should be a little above the baji.   The water will be evaporated, and you should watch that it does not dry, and the contents don't get burnt.  So add some water if needed, till the baji is  cooked.  When  done, the dish should be more or less dry.  When the baji is cooked, add the coconut kept for garnishing.  Put the stove off, and cover it with its lid. 

Taikulo grows wild around fields during the rainy season.

For more information on this vegetable read
 

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