“Pumpkin- Potato- Tomato Gojju” … gojju/ bajji is a simple dish from GSB Konkani Saraswat Cuisine served during meals … a little bit served as side dish is tantalizing and makes the lunch that much more appealing ... tried out my own mix and match of 3 veggies this time and I must say that it tastes awesome with three taste mingled in well … the inclusion of pumpkin gives a sweetish taste to the otherwise khatta- teekha gojju .... Yummilicious ….
** As I mentioned on title Gojju is a famous- traditional side dish from GSB Konkani Saraswat Cuisine served during meals and each one has their own method of preparing the same. The names are different like gojju/ bajji/ bharta/ chutney etc. but in all they are almost same with minute difference and are usually served along with other dishes during lunch/ dinnertime. I love gojju to be prepared in the right combination of tanginess (khatta) and spice (teekha) and I am always eager to try out more combinations and variations in the same.
** I had a small piece of leftover pumpkin which I had kept aside to be prepared as valval, but completely forgot about it and emptied other veggies too and now I was left this one small piece and I was absolutely in no mood to prepare podi/ fries. I had planned to prepare batate gojju with tomato today and just though why not prepare all three in combo and there it is all done and ready to be served as side dish with other dishes. It tastes awesome with all the three taste mingled in well, ie khatta, teekha and meeta tinge from the pumpkin.
** Here is the Recipe for “Pumpkin- Potato- Tomato Gojju” … My Style …
** Ingredients :
Yellow Pumpkin/ Dudhey/ Laal Bhopla : 100-150 gms.
Potato/ Batato/ Aloo : 2 large sized
Tomato : 2-3 large sized
Green Chilly / Hirvi Mirchi / Tarni Mirsang : 2-3 chopped fine.
Coriander / Kothimbir / Dhania Leaves : 1 tblsp finely chopped.
Salt/ Namak/ Meeta : to taste
** For Tempering/ Seasoning/ Pannaka/ Tadka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tblsp
Mustard Seeds/ Rai/ Sasam : 1 tsp
Hing/ Asafoetida Powder : ½ to 1 tsp
Dry Red Chilly/ Sukki Mirsanga/ Sooki Mirchi : 1-2
Curry Leaves/ Kadi Patta/ Karbev : 6-8 fresh ones
** Peel off the outer skin of potatoes and cut them into medium sized pieces. Slice off the outer skin and clean of the innermost seeds and threads attached to the yellow pumpkin and chop them also into large pieces as of potato.
** Rinse both potato and pumpkin pieces under running water and put them in a pressure cooker pan. Wash, wipe dry and add the tomatoes whole into the pressure cooker. Add in 1 cup of water and pressure cook on medium heat to 2 whistles.
** Note : Do not cut tomatoes into pieces, but put them whole to pressure cook as we need to peel of the skin once it is cooked. Retaining it whole makes it easier while if cut to pieces you cannot do so and you will not get a smooth textured gojju.
** Allow ingredients in pressure cooker to cool and when it reaches room temperature, first remove tomatoes and peel off the outer skin, and then add it back to other ingredients. With a potato masher or hands mash all ingredients well.
** Add salt to taste, chopped green chillies and mix well. Add in more water only if necessary to bring the gojju to desired consistency. However, do not make it too thin, gojju should always remain thick in texture, so be careful while adding water.
** For Tempering/ Seasoning/ Pannaka/ Tadka : Heat oil in a small pan, when hot add in mustard seeds, when they begin to splutter add curry leaves, hing powder and red chilly cut to pieces. Fry for a second and pour over the gojju.
** Note : Coconut Oil tastes aromatic and is good for health when used for seasoning/ tadka and in most GSB Konkani Saraswat homes we used it often in dishes. However, if you do not wish to do so you can use any edible oil that you wish to use.
** Garnish the gojju with the finely chopped coriander leaves. You can also add some freshly grated coconut if desired, I have not. Cover and keep it aside for 5-10 minutes for the flavors to be infused well. Keep it in fridge if not serving immediately.
** “Pumpkin- Potato- Tomato Gojju” is done and ready to be served. Always see to it that you serve gojju fresh as a side dish with other dishes during lunch/ dinner time for best of the taste. Do try out this healthier version of gojju and relish it with joy with your family and friends. We need to introduce all types of veggies into our meals even if it means it is not as tasty as hotel dishes. But remember it is much healthier and tastier when consumed in right combination of dishes served along with. Pumpkin ie laal bhopla is filled with nutrients and you must add it on to your diet for healthy lifestyle
** There are many more “Gojju and Bajji” dishes shared in the Blog before. I am sharing a common link below which you may browse through in leisure ….
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