“KhatHa MeetHa TeekHa Bimbla (Bimbul/ Tree Sorrel Fruit) Bajji” … a little bit of bajji served as a side dish during meals be it for lunch/ dinner, is always tantalizing enough to crave for more … I served it with my Sunday meal thali along with some fritters and it was a wonderful combo ... do try this simple bajji if you have access to bimbul, it tastes wonderful … Yummilicious …
** KhatHa- MeetHa TeekHa (Sweet- Spice- Sour) Bajji is a bhartha sort of dish, that tastes wonderful when served as a side dish during meals. There are plenty of varieties of bajji’s/ gojju’s that can be tried out in various combinations and it is always a pleasure to share them with all my friends here. Gulla- Bimbla Bajji is one of the most sought after dish from GSB Konkani Saraswat Cuisine which I have shared before. However, I have prepared this bajji recipe only with bimbula/ tree sorrel fruit and it tastes wonderful. There are many more bajji/ gojju recipe in Blog to which I will share a common link at the bottom of this recipe, do browse through and try them out, they are all tasty.
** Here is my simple recipe for “KhatHa MeetHa TeekHa Bimbla (Bimbul/ Tree Sorrel Fruit) Bajji” … my style …
** Wash and pat dry 20-25 large sized bimbul (bimbli/ tree sorrel fruit). Slice off both the edge portions and then cut them into small pieces. Add them into a vessel with about ½ cup of water and cook till they are soft and mushy.
** Remove and keep it aside to be completely cooled down, then mash it well either with a potato masher or hands to a coarse pulp. Do not use electric blenders or else the bimbul will be ground to smooth to a paste like texture.
** To be ground : Add into a mixer grinder 3-4 tblsp freshly grated coconut (soyi/ nariyal), 3-4 chopped green chillies (tarni mirsanga/ hari mirchi), 2-3 tblsp of grated jaggery (goda/ gud/ bella) and grind to a smooth paste adding water only if required. Remove and add this to the bimbul mixture in the bowl.
** Peel the outer skin and finely chop of 2 medium sized onions (piyavu/ kanda) and add it to the ingredients in bowl. Add 1 tblsp of prepared hinga uddaka (asfoetida water) along with salt (namak/ meeta) to taste and mix well.
** Lastly add 1 tblsp of coconut oil (nariyal tel/ narlel tela) and mix all ingredients together until they are well blended. Check out the consistency and add water only if necessary. Remember the consistency of bajji is supposed to be thick.
** Note : I have shared the method of prepared hinga uddaka (asafoetida water) below where gum hing is used. In case you want to use powder form of hing then just heat coconut oil add powder and immediately pour over bajji.
** “KhatHa MeetHa TeekHa Bimbla (Bimbul/ Tree Sorrel Fruit) Bajji” is done and ready to be served. Tastes best served freshly prepared 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 bajji always makes one crave for more, in fact when one has lost taste of food either to illness or travelling etc. this is one dish that brings back all tastes back on the tongue with a bang. So, the next time you have acces to bimbul, try this dish and enjoy with family and friends.
** Note : Bajji does not have shelflife as it is not further cooked or boiled 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 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 any edible hot oil, preferably coconut oil, while tempering to get a good aroma.
** For more “Bajji and Gojju” recipes, please browse through the common link shared below and browse through the same …
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