“Harvo Tomato-Vaingana Bajji (Gojju) / Raw Tomato-Green Brinjal BhartHa” … A delicious khattHa-meetHa-teekHa side dish that is tongue tickler when served with rice dishes … Yummilicious …..
** Gulla / Vaingana Bajji is a familiar dish with Konkani Saraswats so it is throughout 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. Tamarind of bimbul (Tree Sorrel) is added to add in khattapan ie tartness / tangy taste. But today I added on raw tomatoes while preparing the bajji for that tangy taste. Gulla is actually green round brinjal ie by and large available in Mangalore / South Kanara side while the dark purple shaded large elongated ones are called Vaingana and in Marathi it is called Vangi. It is also available at times in green color and I choose the same in preparing the bajji as and when I find them.
** 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 brinjal 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. 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 your hands clean and then mash the brinjal well with hands or with a potato masher. Usually it mashed well with hands using squeezing method. Keep this ready.
** Wash and wipe dry about 4-5 raw firm tomatoes. Put them in pressure cooker pan with one cup of water and pressure cook to 2 whistles. Let the pressure drop on it own, then open the lid and allow the tomatoes to cool completely. Once they are cooled, peel off the outer skin and mash them also either with hand or potato masher and add it to the brinjal mashed and kept ready. To this add about 5-6 finely chopped or cut into rings green chillies, salt to taste and mix well.
** For Tempering : Heat 2-3 tblsp of coconut oil (you can use any edible oil), when hot add in 1 tsp of mustard seeds, when they begin to splutter add in ½ to 1 tsp of hing powder and 810 fresh curry leaves. Pour this over the prepared mashed Brinjal-Raw Tomato mixture and mix well. Keep this covered aside for 15-20 minutes.
** “Harvo Tomato-Vaingana Bajji (Gojju) / Raw Tomato-Green Brinjal BhartHa” 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. Best when served fresh as soon as prepared, but you can keep it in fridge, bring it to room temperature and serve too if need be. Do try out this variation of Bajji if green ie raw tomatoes are available in your vicinity. Enjoy this delicious-healthy dish with your family and friends.
** Note : You can use Bimbul / Tree Sorrel 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, in which case just add on the required amount of tamarind paste and leave out the tomatoes. You can also cut down tomatoes and add in just a pinch of tamarind paste, that too taste great, I do it at times.
** 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 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.
No comments:
Post a Comment
Thanks.