“Venti- Ambuli Bajji (Colocasia Leaves Stems- Raw Mango Gojju)” … tried out my own variation of a bajji with semi ripe ambuli and venti and it was truly delectable … the rise in summer heat puts off the desire to relish heavy meals and its not only heartwarming but also healthy to keep the tummy light by having simple rice meals in combo with curds, gojju, bajji etc.. surprisingly many discard the venti while buying patrade paana and I always ask my veggie vendor to give it to me which is otherwise just wasted … Amma always says venti has loads of health benefits, so I experiment trying out different recipes by adding them to dishes and they always turn out excellent … try this, its Yummilicious …
** Bajji is a simple dish from GSB Konkani Cuisine prepared by mashing good veggie with spices. This dish is served with rice during meals and that’s one of the best combinations. I have tried out plenty of variations besides the most famous one of all times being gulla/ vaingana/ brinjal bajji. I have written plenty about this dish bajji and gojju, and the fondness for the same in my community and anything more will be repeating myself. So sharing the recipe for this one right away, while for other recipes just browse through the common link shared at the bottom of this recipe.
** Here is very own simple recipe for “Venti- Ambuli Bajji (Colocasia Leaves Stems- Raw Mango Gojju)” … my style …
** String 10-12 large sized venti/ colocasia leaves stems/ patrade panna dentu and cut them to small pieces as shown in the picture attached for reference.
** Wash, wipe dry and peel the skin of 2 medium sized ambuli (raw mango/ kairi). Cut edible portion to small pieces discarding the inner seeds.
** Note : I used semi ripe ambuli/ raw mangoes here and it did give me that tart and sweetish tinge that turned the dish very tasty, off course you can use any.
** Rinse the venti pieces under running water and add into a pressure cooker pan in a layer and top with the chopped edible raw mango pieces.
** Note : If using semi ripe raw mango and if the seed within has been formed like that of ripe mango you can add the same into cooker too and and remove it later after cooking as it enables you to remove the pulp close to the seed. However, if tender, do not add it while cooking as it will turn the bajji bitter, so be careful.
** Add one cup of water in pressure cooker and cook on medium heat to 1-2 whistles. Leave it to cool to let the pressure drop by itself and when able to open the lid, do so, remove the cooked ingredients into a bowl and let cool for 5-10 minutes.
** When slightly warm with the help of a potato masher mash both pressure cooked venti and ambuli together to a bajji/ mushy consistency without adding water.
** Crush 3-4 green chillies (tarni mirsanga/ hari mirchi/ hasi menasu) in a pestle along with handful of fresh coriander leaves (dhania/ kottambari pallo) and salt (namak/ meeta) to a coarse paste. Remove and add it to gojju along with one small sized finely chopped onion (piyavu/ kanda) and mix well.
** For Tempering/ Seasoning/ Tadka/ Pannaka : Heat 1 tblsp coconut oil (nariyal tel/ narlel tela) in a small pan, when hot add ½ tsp mustard seeds (sasam/ rai), when it splutters add ½ tsp of hing (asafoetida) pd, 8-10 curry leaves (kadipatta/ karbevu), fry for a second and pour over gojju. You can add 1-2 dry red chilly (sukki mirsang) cut to pieces if desired (I have not added).
** Cover and let rest for 10-15 minutes for flavors to be infused. Check consistency before serving and add water if required and mix well. Remember gojju/ bajji is a thick textured side dish served during meals, so be careful with addition of water.
** “Venti- Ambuli Bajji (Colocasia Leaves Stems- Raw Mango Gojju)” is done and ready to be served. Bajji/ Gojju is a side dish served with rice during meals along with other dishes and it tastes wonderful sort of khatta- teekha (amshe’- tikshe’) dish which is loved by most of the people in my community. Do try out this variation, a concoction of my own that turned out excellent in taste. This is one of the best recipe for summer heat and I am sure it will be loved by your family, especially with older generation.
** Sharing a common links to all “Bajji and Gojju” recipes in the Blog below, do check out in leisure and try them out, they are all excellent in taste …
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Thanks.