“Vaingana- Ambuli Bajji (Green Brinjal- Raw Mango Gojju/ Bharta)” … simple spicy tart side dish that goes very well with rice … here I have cooked both Mumbai green brinjal and the ambuli though you can roast them on open flame and prepare too … Yummillicious …
** Here is a simple delicious seasonal side dish, that can be served with rice and any other dishes of your choice. By and large these are prepared with addition of bimbul for addition of tartness to the gojju. A very common dish which is prepared with addition of tamarind paste by those who do not have access to bimbul, like me. I often prepare this with addition of any other seasonal veggie that imparts tartness when in season as we love this dish in my home. It’s the season of ambuli/ raw mangoes, so I prepared them using the same.
** Bajji is traditionally prepared by roasting it on open flame, till cooked well from within. However, roasting creates a mess on the stove, so I have always avoided it and used the pressure cooker method, though I do agree that it taste great with smoky flavor when roasted. Though at times, when I have lot of free time to clean the stove or when the desire to have it wells up I do roast it, but by and large I avoid it. You may use any method suitable to you, you can also roast the raw mangoes on open flame if desired and proceed.
** I am sharing a common links at the bottom of this recipe, where in you will find plenty of combinations of bajji or gojju, which you can prepare in your own home. You will also find the roasting method of the same in those posts if you desire to prepare them the traditional way as there are plenty of step by step procedure pictures which will help you understand the procedure better if you are new to this recipe, though this one is a common one prepared almost in all Indian homes in their own methods.
** Here is my simple recipe for “Vaingana- Ambuli Bajji (Green Brinjal- Raw Mango Gojju/ Bharta)” … My style …
** Wash well and wipe a large sized green vaingna/ brinjal, say weighing approximately about 500 gms. Cut them into large chunks, see that there are no worms within, if you find them, cut off that portion, discard the same and keep the rest soaked in water.
** Wash and wipe dry one small to medium sized ambuli/ raw mango. Slice off the stem portion and then the side. Discard the inner seed and cut the edible portion into large pieces. Check out the tartness and use only that much how much you need only.
** In a pressure cooker add in both brinjal and raw mango pieces along with about one cup of water, little more if need be depending upon how much you have used in cooking. Pressure cook on medium heat to 2-3 whistles and then allow the pressure to fall on its own.
** Once you are able to open the lid do so and allow it to cool a little bit. When able to handle, gently peel off the skin off both brinjal and raw mango, it comes off easily. Now mash the cooked brinjal and raw mango well with your hands or a potato masher.
** Add salt to taste and if adding hinga uddaka like how normally we Saraswat’s do, you may add it on now, but please avoid adding in tempering as mentioned there. Mix well, check consistency and add water if necessary only as this is a thick textured dish.
** Note : Do not use a blender to mash the ingredients as it forms into a smooth paste which is not the desired texture for bajji. The seeds of the brinjal should be retained as it is and excess water too should not be included for proper consistency to be maintained.
** For Seasoning/ Tempering : Heat 1 tblsp of coconut oil in a small pan. When hot lower the heat to medium and add in ½ tsp of mustard seeds (sasam/rai), when they begin to splutter add in 8-10 curry Leaves (kadipatta/ karbevu), 5-6 green chillies (hari mirchi/ tarni mirsanga) cut into pieces and fry for a few seconds.
** Pour this over the prepared and kept gojju, cover and keep aside for 20 minutes for the aroma to get infused within. Bajji is not cooked further, so do not cook it again. Check out the consistency of the bajji once again and add water only if necessary before serving.
** “Vaingana- Ambuli Bajji (Green Brinjal- Raw Mango Gojju/ Bharta)”is done and ready to be served. You can serve this as a side dish along with other dishes like dal or saar with rice and other bhaji’s. This bharta is served at room temperature and tastes best that way especially when served with dalitoy and rice and some bhaji.
** I do not recommend keeping it in fridge as it loses on taste and is best served say within an hour or so of preparing the same. However, in case you have some other problem you may do so, but remember to keep it out to thaw at least 30 minutes before serving time.
** Sharing common links to both “Bajji and Gojju” recipes in the Blog, do browse through in leisure and try them out, they all taste wonderful and are very healthy ….
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Thanks.