Gardudde Bajji Ambado ghalnu / Bottle Gourd~ Hogplum Bharta.

"Gardudde Bajji (Gojju) Ambado ghalnu / Bottle Gourd (Lauki/Sorekai)~Hogplum Bharta" ... A simple healthy~delicious side dish that can be served along with other dishes in thali ... Yummy Yumz ... 

** Gardudde Bajji (Gojju) Ambado ghalnu / Bottle Gourd (Lauki/Sorekai) ~Hogplum BhartHa is similar to gulla / brinjal / vangi bajji that we often prepare, this time however I prepared the same with bottle gourd with the addition of hogplums which are in season now and available in plenty. Tastes awesome as an side dish, and can be served with dalitoy and rice or any other dishes. Also bottle gourd is considered to be very good for health for its cooling properties and should be consumed as much as possible, so do introduce this simple veggie into your diet. 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 "Gardudde Bajji (Gojju) Ambado ghalnu / Bottle Gourd~ Hogplum Bharta" My Style ……. 

** Ingredients : 

Bottle Gourd / Gardudde / Lauki : One large sized, say about 600-700 gms. 

Hogplum / Ambado : 3-4 large sized (depending upon its sourness)

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 : ½ to 1 tsp 

(depending upon its aroma and to be added in tempering if using) 

Coriander leaves / Dhania patta / Kottambari pallo : 1 tblsp finely chopped. 

Salt to taste 

** For Tempering : 

Coconut Oil (or any edible oil): 1 tsp 

Mustard Seeds / Rai / Sasam : 1tsp 

Jeera / Cumin Seeds : ½ tsp 

Hing / Asafoetida Powder ½ - 1 tsp depending on its aroma (if using powder). 

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

** Peel / Slice of the skin thinly of gardudde / lauki / bottle gourd and cut the inner part into 1 inch sized cubes. Wash and then put it in a pressure cooker with some water and pressure cook on medium flame to two whistles. Let the pressure fall on its own. Once you are able to remove the lid to so and with a potato masher mash the garduddhe well to a pulpy texture. 

** Slice off the stem side of the ambado / hog plum and slightly crush the same with a heavy weight. Add this to the garduddhe pulp along with the skin and the inner seed, salt to taste, hing water (if adding) and mix well. Add water only if needed to bring to a desired thick consistency. Put this on medium flame and cook stirring often till the ambado is cooked.

** Note : Hogplums are sour in nature fruits and are added to curries to bring in the tangy flavor when in season. I have used the same here as they are in season now. If you do not want to use the same or if they are not available you can always use tamarind paste / pulp for this bajji. Just add it to the mashed gardudde and mix well and proceed as per the recipe. 

** Note : Again if Bimbul (Tree Sorrel fruit), star fruit is available the same can also be cooked and mashed and added on to this bajji. I have prepared with them before in many other bajji recipes and if you use search option you will find them. The requirement here is to bring in a slight tartness to the bajji that can be got from any of the above mentioned ingredients. 

** Remove the cooked bajji from fire and let it cool completely. Add green chillies either coarsely crushed or cut into pieces to the bajji along with coriander leaves and mix well. This bajji is served at room temperature and it tastes best that way. If you have not added in hogplum, bimbul or any other sour fruit there is no need to add the above step of cooking, this is only to cook the hogplums. 

** Note : You can add the crushed ambado along with gardudde in the pressure cooker too and cook along with it, but I have always found that the ambado turns brownish in colour when cooked along with other veggies in pressure cooker, so I always add it and boil it later as it cooks fast. You may follow any method suitable to you. 

** Note : Again, If you find that the bajji has turned thinner in texture, do not loose heart. There is a small trick to adjust it without worrying about the same. Just allow it to rest aside for 20-30 minutes. The excess water leaves on the side, gently tilt the bowl and pour off excess water into another bowl. That way the bajji can be brought to right consistency. 

** 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 jeera and hing powder only if you have not added the hing water otherwise leave this out. Add curry leaves and fry for a few seconds and pour over the 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, but do try the coconut oil once to find out the difference in flavor. 

** "Gardudde Bajji (Gojju) Ambado ghalnu / Bottle Gourd~ Hogplum Bharta" is done and ready to be served. Serve this as a side dish along with other dishes during lunch/dinner time. Best served as a side dish along with any type of rice dishes. Do try this simple dish and Enjoy with your family and friends. Gardudde is very easily available in market so you should have no trouble in finding them also they are very good for healt. Also, do give me a feedback if possible, if helps me want to do more always. 

** 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 ….