"Vaingana (Gulla)- Ambade Bajji (Green Brinjal- Hogplum Bharta)" ... bajji is a simple Amshe'- Midshe'- Tikshe' (KhattHa- Namkeen- TeekHa) side dish from GSB Konkani Saraswat Cuisine that is usually prepared with matti gulla (brinjal from Udupi town) which is not easily available in my place ... so, I use the next best ie green brinjal/ vaingana and as hogplum's are in season I added them on in combo to prepare this bajji … try it, tastes awesome served with steaming rice along with other dishes during meals … Yummilicious …
** Gulla/ Vaingana Bajji is a familiar dish with GSB Konkani Saraswats, so it is throughout India with different names. In northern parts, it’s called BhartHa and almost every home has their own method of preparation with some variation or the other. Today I prepared it a little bit different from traditional method of bajji from GSB Konkani Saraswats Cuisine, nevertheless tastes simply awesome and we loved it.
** Tamarind or bimbul (Tree Sorrel fruit) is added to add in khattapan ie tartness/ tangy taste. However, today I added ambado (hogplum) while preparing the bajji for that tangy taste. Gulla is actually green round brinjal ie by and large available in Mangalore/ South Kanara and though it is available in southern/ Mangalore stores in Mumbai, I use vaingana/ vangi/ brinjal most of the time as the store is quite far away.
** One has to be careful while purchasing brinjal as they are bound to have worms within. Most of the time if brinjal has a small deep hole on surface, it means a worm has successfully entered and made a home for itself. That is why when roasting method is used one has to be careful while purchasing the brinjal. Sometimes even if these holes are not visible to naked eyes, there may still be worms within.
** So make sure you check out for the same while purchasing brinjals from your vendor. If you are a newbie, you can switch over to just direct cooking method instead of roasting the same on flame. The taste differs very minutely as that which is roasted gives a smoky flavor, otherwise the dish taste remains awesome either way. You can try either way and adapt that which is suitable to you too or is convenient.
** Now coming to the preparation of Bajji/ Bharta, there are 2 ways of preparing this dish; one is by roasting on medium to low flame a large sized brinjal on gas flame by applying oil all over and pricking some holes on the skin. The other new way is to just cut the brinjal into huge chunks with skin and pressure cook it to just one whistle. Rest of the recipe procedure is the same for both roasted/ pressured cooked brinjal.
** As a caution be careful while purchasing brinjal as there should be no holes in them which indicates entry of worms into the vegetable. Keen observation for the same has to be carried out before roasting procedure is started, while for pressure cooking you just have to check on cutting them to pieces. These are just a few points one has to consider before deciding upon using either of the method for cooking bajji.
** Coming to the part of taste, i must admit there is some difference as the bajji prepared with roasted brinjal has a smoke aroma that is very pleasing on relishing. Before the usage of gas it used to be done on burning charcoal or wood in home which too gave a very different aroma. I use both roasting on flame and pressure cooking method depending on my load of work for the day, here I have pressure cooked.
** Here is my simple recipe for "Vaingana (Gulla)- Ambade Bajji (Green Brinjal- Hogplum Bharta)" ... my style ...
** Wash and wipe clean a large sized Green Vaingana (Brinjal/ Gulla). Slice off both edges ie top stem portion and the bottom thinly and discard the same. Cut into huge pieces and add into a pressure cooker pan.
** Wash and slice off the stem portion of 3-4 ambado/ hogplums, and slightly crush it with a heavy weight. Add this into pressure cooker along with one cup of water and pressure cook both ambado and hogplum to one whistle.
** Let the pressure in the cooker release on its own and when able to open the lid, do so and keep it aside to let come to room temperature. Gently peel off the outer skin of the brinjals and discard them and add fleshy portion into a bowl..
** Mash the cooked brinjal with a potato masher or hands. Avoid using mixer as then the seeds too will be crushed we need to retain them. Gently squeeze the hogplums and add them to the bowl along with the inner seeds.
** Mix well adding more water only if necessary to bring bajji to a thick consistency. Add salt (namak/ meeta) to taste and 4-5 green chillies (tarni mirsanga/ hari mirchi) by either crushing it or cutting it to pieces or by slicing it lengthwise.
** Add 1 tblsp of prepared hing/ asafoetida water (gum hing) to the brinjal and mix well. Check the preparation method of hing water at the bottom of this recipe, you can add hing powder too in which case you should do so while tempering.
** For Tempering/ Pannaka/ Tadka : Heat 1 tblsp coconut oil (nariyal tel/ narlel tela) in a small kadai/ pan. When hot add 1 tsp of mustard seeds (rai/ sasam), when they begin to splutter/ crackle add in 8-10 fresh curry leaves (kadipatta/ karbevu), fry well for a few seconds and then pour it over the bajji.
** Note : If adding hing/ asafoeitda powder then add it to tempering along with curry leaves, fry for a few seconds and then pour over the bajji/ bharta.
** Note : You can use any edible oil instead of coconut oil. In GSB Konkani Saraswat homes most of us use coconut oil for tempering as it is not only healthy but flavorful too. Do not go or follow gimmicks and avoid coconut oil, a little bit, say a teaspoon of oil goes a long way. Try it, and then decide for yourself for a change if need be.
** Mix the bajji/ bharta well, check the consistency and add more water only if required. Cover with lid and keep it aside to rest for 10-15 minutes for the flavours to be infused well into the bajji and it is ready to be served.
** Note : For best taste, serve it at room temperature freshly prepared and avoid storing in fridge as it not only loses on taste but also does not remain good. However, if must, then you may do so bring it room temperature before serving.
** "Vaingana (Gulla)- Ambade Bajji (Green Brinjal- Hogplum Bharta)" is done and ready to be served. Serve it at room temperature as a side dish during meals with Dalitoy (Spiced Tuvar Dal) and SheetHa (Rice) or with any dish of your choice. It tastes great served with rice as it is too, frankly I love it with hot rice.
** Do make it a habit to prepare traditional dishes and enjoy the same with your family and friends as regularly as possible. When consumed regularly you adapt to its taste and also will be continuing the tradition for coming generation which otherwise will be lost in this fast moving changing day to day times.
** Note : If not using hing water, add hing powder while seasoning/ tempering. you can also season with garlic in which case do not add hing. If not using ambado/ hogplum, you can use tamarind paste/ bimbul/ karmbol etc. In case you are new to taste of ambado/ hogplum or find it less sour in taste then you can cut down on the addition of ambado's and add a little bit of tamarind paste too along with too, tastes great.
** For Preparing of Hing/ Asafoetida Water From Gummy Hing : Hing water is prepared by putting a small marble sized gummy hing (available in South Indian Stores) into a glass bottle and adding about a small cup of boiled and cooled water to it. Within a few hours the hing will slowly melt and you will get a thick whitish liquid. This is hing water. You can keep this in the fridge and use sparingly as and when needed. We GSB Konkani Saraswat's usually prepare the same and keep it in the fridge always and use the same for dal, patrado or any other humman etc. If you do not have the gummy hing, no issues, you can add hing / asafoetida powder in which case always add it into the hot oil while tempering to get a good aroma. (Ref. to the bottle of prepared hing water in collage of picture posted above).
** You can use the search option/ label section or the common link shared for "Bajji/ Gojju/ BartHa" where you will get many more dishes of the same type. I have also shared a link which includes step by step pictures of brinjal roasting ….
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