“Matti Gulla- Tomato Bajji with Piyavu Panna (Green Brinjal- Tomato Bharta with Onion Seasoning)” … matti gulla is a famous variety of green brinjal available in and around Mangalore, the source of which is Mattu, a place near Udupi … one needs to taste it to know the difference as all brinjals at times look alike … bajji is a bharta sort of side dish prepared using this variety in Konkani Saraswat Cuisine … I prepared it with addition of tomatoes and seasoned it with onions for a change … tastes wonderful served with rice … Yummilicious ….
** Gulla/ Vaingana Bajji is a familiar dish with Konkani Saraswats so it is throughout India with different names like in northern parts, it is called BhartHa. Almost every home has their own method of preparation with some variations. Today I prepared it a little bit different from the traditional method of bajji prepared in Konkani Saraswats, with addition of tomatoes in place of tamarind or a few tart veggies usually added, nevertheless tastes simply awesome.
** Do 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.
** The brinjal used here is known as Matti Gulla a type of green variety brinjal from a place calle Mattu near Udupi and is very famous in and around the city. We do get them in Mangalore stores in Mumbai at times and I was lucky enough to get some this time. Well as I have written in plenty on this subject, I will just share a common link to all bajji recipes at the bottom of this recipe, through which you can access them if need be.
** Here is my simple recipe for “Matti Gulla- Tomato Bajji with Piyavu Panna (Green Brinjal- Tomato Bharta with Onion Seasoning)” … My Style …
** Wash and cut one medium sized matti gulla/ green brinjal into two or four pieces depending upon its size and add it into a pressure cooker pan. Wash and cut 2 large sized tomatoes into two pieces and add it also into the cooker pan. Now add about one cup of water and pressure cook on medium heat to 2 whistles.
** Note : Bajji is usually prepared by roasting whole brinjal on fire, however these days I avoid that method and just pressure cook it as the stove turns messy and I really fall short on time to clean it. Having said that, I must confess roasting method is aromatic and tastes really awesome, so, you may follow that method if desired. It has been given in detail with pictures elsewhere in blog to which I have a common shared link at bottom of this recipe.
** Let the pressure in the cooker fall on itself, then open the lid and allow the cooked brinjal and tomatoes to cool. Gently peel off the outer skin of both brinjal and tomatoes and put them in a vessel along with the cooked water and mash all together either with a potato masher or hands till thick and pulpy in texture.
** Note : Do not use mixer grinder to make a paste of the ingredients for bajji as the texture, taste is all lost if done so. Bajji is always supposed to be crushed well to get the right consistency and texture and if you use mixer you will get a bland sort of paste which is neither pleasant to look at nor turns tasty.
** Peel off the skin of one large sized Onion (Piyavu/ Kanda) and add handful of the same to raw to the crushed gojju while retaining the remaining for seasoning. Heat 2 tblsp of Coconut Oil (Nariyal Tel/ Narlel Tela) and add in the onions and fry until they evenly turn light browned. You can use any edible oil of your choice too.
** When onions are almost done add 2-3 green chillies (tarni mirsanga/ hari mirchi) cut into pieces, fry for a second or two and then pour it over the gojju in vessel. Add Salt (Namak/ Meeta) to taste and mix well, check out the consistency and add in water only if necessary, cover and keep it aside for 15 minutes.
** “Matti Gulla- Tomato Bajji with Piyavu Panna (Green Brinjal- Tomato Bharta with Onion Seasoning)” 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 with onion seasoning in place of other types for a change to know the difference in taste. These brinjals are in season now, so if you can get them try this one out, if not available, don’t worry, you can use any green variety brinjal or even the vaingana/ purple ones too. Enjoy this delicious-healthy dish with your family and friends.
** Note : You can use any one of these like Bimbul/ Tree Sorrel fruit/ Green Tomatoes/ Star Fruit etc. to add in sourness to the dish too. You just have to cook them and mash them and add on as you would have with tomatoes. You can also use tamarind paste which is easily available. Just use them in right proportions as per their tartness level using judgment.
** 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.
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Thanks.