“Mashinga Sanga- Ambade Bajji (Drumstick- Hogplum Bajji/Gojju)” … Bajji as you all know, is a delicious side dish from GSB Konkani Saraswat Cuisine that can be tried with different types of veggies … everybody knows the health benefits of drumsticks and there are plenty of dishes that can be prepared using them … I had lots of drumsticks at home, so tried out this simple bajji, a chutney sort of dish with addition of ambado/ hogplum that are also in season now … tastes awesome served with steaming hot rice … Yummilicious ….
** As mentioned in the title Bajji or Gojju is a simple chutney sort of a dish from GSB Konkani Cuisine prepared by mashing cooked veggie with spices. This dish is served with rice during meals and it tastes fantastic. 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. Remember drumsticks are loaded with plenty of health benefits, that I am sure you all know off, if not just check up on net, so do include this dish into you next meal and enjoy with family and friends.
** Here is my simple recipe for “Mashinga Sanga- Ambade Bajji (Drumstick- Hogplum Bajji/Gojju)”
** Wash and string just a little bit and cut Drumsticks (Mashinga Sanga/ Nugge kayi/ shenga/ shevga/ murungakai) into pieces of about 4 inches each in length. I have used about 20 pieces of drumsticks here.
** Wash, wipe dry and mash if hard or cut into 2-3 pieces if tender about 3-4 large sized Ambado/ Hogplums/ Ambatekayi and keep it ready.
** Wash drumstick pieces, add them into a pressure cooker pan along with hogplums, 2 cups of water and pressure cook on medium heat to 2-3 whistles.
** Let the pressure in the cooker fall on itself, when able to open the lid, do so and allow ingredients to cool to room temperature.
** Note : I used ambado/ hogplums to bring in tart tinge to dish, you can add any other tart veggie like bimbul (tree sorrel fruit) or karmbala (star fruit) too. In case none are available you can add some tamarind (chinchama) for the same.
** When cooled break open cooked drumstick lengthwise (as shown in picture) and remove the inner fleshy portion squeezing out as much as possible. Follow the same method with the hogplums too, discarding inedible portions.
** Note : It's very important to take care and see that none of the inedible drumstick or hogplum portions gets included into preparation of bajji.
** Add all the collected fleshy portions into a mixer grinder along with 3-4 green chillies (tarni mirsanga/ hari mirchi), a few fresh curry leaves (kadipatta/ karbevu), a little bit of the pressure cooked veggies water and grind to a semi smooth paste adding more cooked water/ plain water if required only.
** Note : Addition of curry leaves is optional and can be skipped, I have added as it turns out this bajji that much more aromatic and tastier.
** Remove the paste into a bowl and add remaining cooked water if any or plain water as required to bring to bajji to the required consistency.
** Add salt (namak/ meeta) to taste along with a large tablespoon of prepared *hinga uddaka (asfoetida water) and mix well.
** Note : I have given in detail below about *hinga uddaka (asfoetida water) which is prepared with gum hing. In case you do not have it you can always add a large pinch of hing powder when seasoning/ tempering too. However, if possible try purchasing the gum type of hing available in stores its pure and fantastic, check out the picture collage where in I have added the same for reference.
** 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 begins to splutter add 8-10 fresh curry leaves (kadipatta/ karbevu) and fry for a seconds. Remove and pour over prepared and kept bajji.
** Note : If adding hing powder then add the same along with curry leaves and fry for few seconds and pour over the bajji. Also, do use coconut oil for seasoning as it imparts a aromatic and loves tastes of its own.
** 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.
** “Mashinga Sanga- Ambade Bajji (Drumstick- Hogplum Bajji/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, it tastes fantastic and remember to serve it with hot steaming rice.
** In my home be it any season we always love to relish rice or pejja with gojju along with some roasted papad, it’s a simple, yet fantastic combination that is not only easy to prepare but good for health too. A light meal which one must make a part of lifestyle as often as possible, at least once in fortnight to give rest to stomach from over eating at functions or just to cleanse the gut which is very important.
** Important Note : In case of prepared much prior to serving then you can store it in air tight stainless steel container in the fridge as it remains good for 24 hours in fridge. Just remove it just 30 minutes prior to thaw well before serving.
* For Preparing of Hing/ Asafoetida Water from Gummy Hing : Hing water is prepared by putting a small marble sized gummy hing (available in South Indian Stores) into a glass bottle and adding about a small cup of boiled and cooled water to it. Within a few hours the hing will slowly melt and you will get a thick whitish liquid. This is hing water. You can keep this in the fridge and use sparingly as and when needed. We GSB / Saraswat Konkani people usually prepare the same and keep it in the fridge always and use the same for dal, patrado or any other humman etc. If you do not have the gummy hing, no issues, you can add hing / asafoetida powder in which case always add it into the hot oil while tempering to get a good aroma.
** 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 …
** There are a variety of delicious easy to prepare dishes included in the blog. You can access them using search option or the label section on the left side of 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 give me a feedback if possible. I am sure your family will love them, they are all tried and tested in my kitchen … Thank You ….
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