Tomato~Vaingana Bajji (Gojju/BhartHa)

“Amshe’~Tikshe Tomato~Vaingana Bajji (Gojju) / A Tangy~Spicy Tomato~Eggplant (Brinjal) BhartHa”… A delicious khatt~teekHa Gojju with a slight difference from the usual one’s that tastes awesome when served with Dalitoy (Spiced Tuvar Dal) and Rice … Usually tomatoes are added to Vaingana when preparing the gojju, here I have prepared it the other way round … Yummilicious ….... 

** Tomato Bajji and Vaingana (Brinjal/Eggplant) Bajji, are a very familiar dishes with Konkani Saraswat’s & so it is throughout India with different names specially Vaingana Bajji. In northern parts, it is mostly 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/regular method of bajji prepared by Konkani Saraswats, but nevertheless it tasted simply awesome. I prepared Tomato Bajji with the addition of Vaingana, both cooked and not roasted on flame. I have often prepared potato and tomato bajji / gojju and today decided to give this a try. Vaingana bajji with tomato is a known dish throughout northern parts of India. Tomatoes are added for tartness while in southern parts we add tamarind, bimbul etc. to the same. 

** Then what is the difference in this bajji (gojju/bhartHa) ?? The difference is that, I have prepared this the other way round, I have prepared Tomato bajji with Vaingana (Eggplant), meaning the tomato content in this particular bajji is more than the vaingana which usually is not the case. The dish tasted simply awesome and I did add in a little bit tamarind too as in Mumbai the tomatoes are simply not khatta / tangy enough and I like me bajji, khatta aur teekha. Goes very well with Dalitoy and Rice. Do try this one for a change, you will love it, if you like a little bit of bajji as side dish with your food. We get lots of tomatoes as well as vaingana in the market nowadays, so let’s make the best use of the seasonal veggies. Do keep the spice level slightly higher as it tastes that way. 

** Here is the Method to preparing of the “Tomato~Vaingana Bajji” My Style ……. 

** Ingredients : 

Tomatoes : 5-6 large red ripe one’s 

Brinjal / Eggplant / Vaingana / Vangi : One medium sized. 

Tamarind : a large pinch soaked in warm water and squeezed out into a paste. 

Coriander leaves : 2 tblsp finely chopped 

Green Chillies / Hirvi Mirchi / Tarni Mirsanga : 6-7 finely chopped or coarsely crushed. 

Hinga Uddaka / Water prepared out of Asafoetida in gummy form : 1 tblsp 

(Check how to prepare hinga uddaka at the bottom of this recipe) 

OR Hing / Asafoetida Powder : 1tsp 

Salt to taste 

** For Tempering : 

Coconut Oil : 1 tsp 

Mustard Seeds / Rai / Sasam : 1tsp 

Curry Leaves / Kadi Patta / Karbevu : 8-10 fresh leaves. 

** Wash and add the tomatoes whole in pressure cooker with about 1 cup of water and pressure cook on medium heat for 2 whistles. Allow to cool and then remove the lid, remove the tomatoes only outside, put it in a bowl and allow to cool. Retain the cooked water in the pressure cooker itself. 

** Wash and wipe the brinjal and slice off the outer skin as thinly as possible and then cut them into 2 inch sized cubes. Wash, drain and add the cut pieces into the same cooker in which the cooked tomatoes water has been retained. There should be about 3-4 cups of the cut pieces in all. Pressure cook again on medium heat to 2 whistles and allow to cool. 

** Meanwhile the tomatoes must have cooled enough to be handled now, gently peel off the tomato skin and discard them. Mash the tomatoes coarsely and keep them ready aside. By now the vaingana must have also cooled, remove from pressure cooker and allow to cool for another 5-10 minutes till you are able to handle the same. 

** Add in the cooked vaingana / brinjal to the tomatoes in the vessel. Now either with hand or using a potato masher mash both of them together till you get an evenly mashed mixture. Add in salt to taste, prepared hing water, finely chopped coriander leaves, finely chopped green chillies and mix well. The bajji texture should be thick, so do not add in excess water. Both brinjal and tomatoes contain water in them so be careful. 

** For Tempering : Heat the coconut oil in a small pan, when hot, lower the heat and add in the mustard seeds, once they begin to splutter add in the hing powder only if you have not add the hing water otherwise leave this out. Add curry leaves and fry for a few seconds and pour over the Tomato~Vaingana Bajji in the bowl. Cover and keep aside for 10-15 minutes for the flavors to seep in. 

** Note : You can use any oil of your choice for tempering. We south Indians love to prepare coconut oil tempering for gojju / bajji etc as it imparts a flavor of its own. It is considered good for health also. If you do not have the same you can use any edible oil that you always use. 

** “Amshe’~Tikshe Tomato~Vaingana Bajji (Gojju) / A Tangy~Spicy Tomato~Eggplant (Brinjal) BhartHa” is done and ready to be served. Serve this as a side dish along with other dishes during lunch/dinner time. You can also serve this with dosa / idly / roti, tastes awesome. Enjoy this with your family and friends and do give me a feedback if possible. 

** Note : As this was my first trial, I did not go in for the roasting method and just cooked the eggplant and tomatoes using pressure cooker. You can roast, cool and follow in the same method too. I am going to try that next and will surely keep you updated regarding the change in taste if any. Though the taste does not differ much, the flame roasting does impart a smoky flavor that is aromatic. 

** 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 / Saraswat Konkani people usually prepare the same and keep it in the fridge always and use the same for dal, patrado or any other humman etc. You can add hing / asafoetida powder if you do not have access to the gummy form of hing. 

** You can use the search option for "Bajji or Gojju" where you will get many more dishes prepared using it. Do try out various types of dishes to relish with dosa / Idly / roti etc. or with dal-chawal too. Enjoy the dishes with your family and friends and do give me a feedback if possible. 

** 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".