“Brinjal Roast / Vaingana Bajji (Gojju)” … North meets South … Why ? Coz I prepared this bajji or gojju or roast or bartHa (any name you choose) by mixing and matching the two … Awesome to taste … goes very well as side dish with both rice or roti … Yummy Yumz …
Gulla / Vaingana Bajji is a familiar dish with Konkani Saraswats so it is through out India with different names. In northern parts, it is called BhartHa. Almost every home has their own method of preparation with some variation or the other. Today I prepared it a little bit different from the traditional method of bajji prepared in Konkani Saraswats, but nevertheless tastes simply awesome. Some add in tomatoes while in Konkani homes either Tree Sorrel or Tamarind is added to add in khattapan ie tartness / tangy taste. Gulla is actually green round brinjal ie by and large available in Mangalore / South Kanara side. It is also available elsewhere at times with some difference. However, purple colored large size brinjal / vangi which we Konkani Saraswat’s call as Vaingana is available almost all round the world. These are larger and oblong in shape.
One has to be careful while purchasing brinjals / vaingana / gulla as they are bound to have worms in them. Most of the time if the brinjal has a small deep hole on surface, it means a worm has successfully entered and made in a home inside the brinjal. 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. 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.
** For Roasting the Brinjal / Vaingana / Vangi : Wash and wipe the brinal and then apply and spread a drop of oil all over the skin surface. Now with a sharp skewer prick a few holes all over the brinjal, say about 7-8 over a large brinjal weighing about half a kg. Do not trim the stem portion of the Brinjal as you can hold the same while you turn the brinjal to roast evenly.
** Now roast the brinjal over gas flame changing the sides often to evenly roast it on all sides. You get a wire gauge rack now that can be placed on the burner and the brinjal roasted over it. I am sharing a link at the bottom of the recipe for gojju / bajji, so that you can check up pictures of roasting the brinjal where I have roasted green brinjal. Do check out for proper understanding if not sure. Adding one here too.
** Once the brinjal has been roasted on oil sides remove from fire and put it in a large wide bowl. Be careful when you shift the brinjal as sometimes the stem may break and the brinjal may fall or collapse. Also when roasted there will be some cooked flavorful water that oozes out the brinjal so be careful.
** Cover the bowl with a tight lid and keep this away for 15-20 minutes for the brinjal to cool down and the brinjal to retain in its cooked flesh the smoky flavor. This step ensures that. Remove the lid and gently peel off all the roasted skin from the brinjal. You should remove them all as it is unpleasant if a few remain and it comes into mouth while you eat the same.
** You can gently give it a wash under slow running water too once you get experience of the same. This ensures that all the roasted charred pieces of the brinjal skin gets washed away. But please be careful and hold the brinjal in hand firmly lest you drop it. If not comfortable plz. do not do this step and remove them as you feel comfortable.
** Cooking Method of Brinjal if not roasting : If you do not want to roast you can cook the brinjal too. Again you can remove the skin off the brinjal and chop them into large chunks or retain the skin. Just put them in pressure cook with half a cup of water and pressure cook to to one whistle. If you have not removed the skin, once it cool down gently peel off the skin.
** Put the cooked brinjal in a clean wide mouthed stainless steel bowl whichever method of cooking / roasting you have used once it is done and ready. Now wash you hands clean and them mash the brinjal well with hands or with a potato masher. Usually it mashed well with hands using squeezing method. Keep this ready.
** Soak one small lemon sized tamarind in half a cup of warm water for 5-10 minutes. Mash well and squeeze out the juice / paste out of the tamarind, there should be no fibers. Strain if you see any fiber. Keep this also ready aside.
** Heat 3 tblsp of coconut oil (you can use any edible oil), when hot add in 10-12 garlic chopped to pieces. Lower the heat to medium and fry till the colour changes slightly, now add in 2 large sized onion chopped fine and fry till they turn slightly brownish in colour. Add in 6-8 green chillies cut into pieces and fry for a minute.
** Now add in the mashed brinjal along with tamarind paste and salt to taste and mix all well together. Cook on low heat for few minutes till it slightly thickens. Add in half a cup of finely chopped coriander leaves and mix well. Cover with a tight lid and cook on low heat for 5 minutes. Done.
** “Brinjal Roast / Vaingana Bajji (Gojju)” is done and ready to be served. Serve it at room temperature as a side dish with Dalitoy (Spiced Tuvar Dal) and SheetHa (Rice) or with any dish of your choice. You can serve the same with chapatti / roti or even dosas. This is a little bit different from the traditional method of bajji prepared in Konkani Saraswats homes, but nevertheless tastes simply awesome. So do try it out and Enjoy with your family and friends.
** Note : You can use Bimbul / Tree Sorrel or tomatoes or star fruit to add in sourness to the dish too. You just have to cook them and mash them and add on. But the taste varies and some people like addition of tamarind much more tastier than them.
** You can use the search option for "Bajji / Gojju / BartHa" where you will get many more dishes of the same. Do try out various types of bajji to relish as side dish with rice or roti etc or even dosas. Enjoy the same with family and friends.
** Given below is a link to the step of roasting of Brinjal in the bajji recipe …..
** An Earnest Request : There are many more recipes of similar type in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible … Thank you. I have also started a food group for "Konkani Saraswats" by the name "KONKANI DELICACIES" the link of which is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring".
Nice Recipe.. Thanks
ReplyDeleteThank you Sir ...
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