“Tikshe’-Amshe’- Godshe’ Magge- Bimbul- Piyava Gojju (Spicy- Tangy- Sweet South Indian Cucumber- Tree Sorrel Fruit- Onion Bajji)” … a simple twist of adding on more versatile veggies to our own traditional dishes sometimes gives us unexpected results … I gave a simple twist to our traditional bimbla Gojju, a side dish from GSB Konkani Saraswat Cuisine by adding on magge/ southekayi and it turned out far beyond my expectations, just fantastic … Yummilicious …
** A simple twist of adding on veggies to traditional dishes sometimes gives us unexpected results and it encourages you to try more variations. I have always loved making variations to our own GSB Konkani Saraswat dishes without deviating much from originals and trust me, most of the times given me fantastic returns. Here, I have added on bimbul for tart taste with cooked and mashed magge (south indian cucumber) and spiced masala etc. to bring on the flavors and it turned out awesome in taste.
** Here is my recipe for “Tikshe’-Amshe’- Godshe’ Magge- Bimbul- Piyava Gojju (Spicy- Tangy- Sweet South Indian Cucumber- Tree Sorrel Fruit- Onion Bajji)” … my style, try it, tastes excellent …
** Ingredients :
Magge/ Southekayi/ South Indian Cucumber : 250-300 gms
Bimbul/ Bimbli/ Tree Sorrel Fruit : 6-8 large sized
Onion/ Kanda/ Piyavu : 1 large sized
Salt/ Namak/ Meeta : to taste
** Masala to be Ground :
Coconut/ Soyi/ Nariyal 2-3 tblsp freshly grated
Green Chillies/ Tarni Mirsanga/ Hari Mirchi : 3-4
Curry Leaves/ Kadipatta/ Karbevu : 10-12 fresh ones
Ginger/ Adrak/ Alle’ : 1 inch piece
Onion/ Kanda/ Piyavu : 1 medium sized
Jaggery/ Goda/ Gud/ Bella : 2-3 tblsp grated/ powder
** For Tempering/ Seasoning/ Tadka/ Pannaka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tblsp
Sasam/ Rai/ Mustard Seeds : 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 6-8 fresh ones
Hing/ Asafoetida Powder : 1 tsp
** Slice off the outer skin as finely as possible, remove the inner seeds of magge and discard it or keep it aside to prepare any other dish. Grate the magge and add into a pressure cooker pan along with finely chopped bimbul and pressure cook on medium heat to one whistle. Remove and let cool down completely.
** Note : You can use the inner seeds in preparation of tambuli or use it in preparation of juices etc. instead of discarding them as they have plenty of health promoting nutrients. You can check them in the Blog. browsing through link shared at the bottom of this recipe which includes plenty of magge recipes.
** To be ground : In a mixer grinder add freshly grated coconut, chopped green chillies, fresh curry leaves, chopped ginger, peeled and chopped onion, grated jaggery and grind to a fine paste adding water sparingly (only if needed).
** Add the ground paste to completely cooled magge- bimbul into a bowl and mix all together mashing it well with hands to come to a soft mashed gojju consistency. Add more water only if required as the magge will all have enough water. Do not use electric blender to blend the gojju or else it will turn into fine paste.
** For Tempering/ Seasoning/ Tadka/ Pannaka : Heat coconut oil in a small pan, when hot add mustard Seeds and when they begin to splutter add hing and curry leaves and fry for a few seconds and then pour it over the prepared gojju.
** Peel and finely chop the onion and add to seasoned gojju along with salt to taste. Mix all the ingredients until well blended, cover and let rest for 20 minutes for flavours to be infused well. Check and add water only if necessary before serving.
** “Tikshe’-Amshe’- Godshe’ Magge- Bimbul- Piyava Gojju (Spicy- Tangy- Sweet South Indian Cucumber- Tree Sorrel Fruit- Onion Bajji)” is done and ready to be served. Tastes best served fresh immediately as a side dish with dalitoy (spiced dal) and sheetHa (rice) along with any other veggies of your choice. Tastes great served with pejja (rice porridge too). The sweet- spicy- sour taste of the gojju always makes one crave for more, in fact when one has lost taste of food either to illness or travellings etc. this is one dish that brings back all tastes back on the tongue with a bang. So, the next time you have access to bimbul, try this dish and enjoy with family and friends.
** Note : Gojju does not have shelf life as it is not further cooked and often raw ingredients like onion etc. are added, the very reason why it is always served freshly prepared during meals. In case you need to serve it after a few hours store it immediately in an airtight container in fridge and remove about 20-30 minutes to thaw before serving time, though for bajji I would always recommend serving it fresh.
** For more “Bajji and Gojju” recipes, please browse through the common link shared below and browse through the same …
No comments:
Post a Comment
Thanks.