Spicy Tomato Bajji (BhartHa).

“Spicy Tomato Bajji (BhartHa)”… A delicious Gojju that tastes awesome when served as a side dish with Dalitoy (Spiced Tuvar Dal) and Rice along with some other dishes … Yummilicious …. 

** Tomato Bajji / BhartHa is similar to gulla / brinjal / vangi bajji that we often prepare, this time however I prepared the same with tomatoes and it tastes delicious when served as a side dish. I have posted different types of bajji / gojju / bhartha before and each one is delicious in its own way. Without running much into details I am straight away adding on the recipe, please do try this out and enjoy as a side dish along with other dishes with your family and friends. 

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

** Ingredients : 

Tomatoes : 6-8 large red ripe one’s. 

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 ½ to 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 completely. Retain the cooked water aside to add in if necessary later. 

** Note : Usually the cooked water is not needed as tomatoes within itself contains enough water for the preparation of bajji, if too much of water is added the bajji turns out thinner in texture. So do not add in excess water while pressure cooking otherwise it will be waste, however you can use it in preparation of tomato saar etc. or just like me you can add in some pepper powder and salt to it and drink it hot. I never waste or throw away food and I encourage all not to do so.

** Once the tomatoes have cooled enough to be handled, gently peel off the tomato skin and discard them. Put the tomatoes in a wide bowl and mash it well either with hands or a potato masher and keep them ready aside. Do not use mixer or hand blender for mashing the tomatoes, the desired effect is lost as the seeds too will get ground. 

**. Add in salt to taste, prepared hing water, finely chopped or mashed green chillies and mix well. The bajji texture should be kept thick, so do not add in excess water, add only if needed from the cooked water and mix well. 

** Note : If you find that the bajji is still thinner in texture, just allow it to rest aside for 20 minutes. The excess water leaves on the side, gently tilt the bowl and pour off excess water into another bowl. 

** 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 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. 

** “Spicy Tomato Bajji (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 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. 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. 

** An Earnest Request : There are many more recipes of different types 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 or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible. I have also started a food group for by the name "KONKANI DELICACIES" where in you will find many more recipes by members and you too can share some of your own. The link to the group 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" … Thank You ….