One of my Tiffin friendly vegetable, Kurdai chi Bhaji. Kurdai is like chakali and made from soaked wheat (Gavhacha cheek).All Maharashtrian homes have Kurdai stored for a whole year.Kurdai is mostly prepared in the summertime because it needs proper sunlight and once dried, we can store it for a year or more.
It is mostly fried like papad on the festival or special occasion days.These are served with heavy meals like Puran Poli. We even roast on a flame to just eat like that.Nowadays, the process is more simple because of a microwave.
My mom used to make this vegetable by soaking 3-4 Kurdai in water.Just by giving Tadka of Green chili and curry leaves, we can make it the more tasty vegetable.This is very fast and common vegetable for tiffin whenever we don’t have enough veggies in refrigerator or Guest at home or dislikes of other vegetables.
Kurdai chi Bhaji, very simple and fast vegetable for Lunch, everybody will like this definitely.
There are very fewer options for vegetables for kids Lunchbox.I try to avoid curry for kids.Mostly, I prepare Bharleli Bhendichi bhaji, Methichi Bhaji, Kurdai chi Bhaji, Batatyachi Bhaji and Bhoplyachi Bhaji.
These days we don’t make Kurdai at home and it is not possible for our busy lives.My grandmother, at the age of 80, still makes it in a very traditional way.I was lucky to see the procedure.But that was very long back and I couldn’t take photos as I was not food blogger that time.
In big cities, we can opt for store-bought Kurdai, just like Papad.