“Vaingana- Karmbala Bajji (Green Brinjal- Starfruit Bharta)” … bajji is a simple spiced khattHa- meetHa- teekHa side dish, a tongue tickler, served with rice during meals … as matti gulla is not available in my place, I use next best ie green brinjal/ vaingana by roasting it on open flame … this time I added karmbala/ starfruit in combo and it tasted excellent … try it, tastes awesome … Yummilicious …
** Gulla/ Vaingana Bajji is a familiar dish with GSB Konkani Saraswats, so it is throughout India with different names. In northern parts, it’s called BhartHa and almost every home has their own method of preparation with some variation or the other. Today I prepared it a little bit different from traditional method of bajji from GSB Konkani Saraswats Cuisine, nevertheless tastes simply awesome and we loved it.
** Tamarind or bimbul (Tree Sorrel fruit) is added to add in khattapan ie tartness/ tangy taste. However, today I added karmbala (starfruit) while preparing the bajji for that tangy taste. Gulla is actually green round brinjal ie by and large available in Mangalore/ South Kanara and though it is available in southern/ Mangalore stores in Mumbai, I use vaingana/ vangi/ brinjal most of the time as the store is quite far away.
** One has to be careful while purchasing brinjal as they are bound to have worms within. Most of the time if brinjal has a small deep hole on surface, it means a worm has successfully entered and made a home for itself. That is why when roasting method is used one has to be careful while purchasing the brinjal. Sometimes even if these holes are not visible to naked eyes, there may still be worms within.
** So make sure you check out for the same while purchasing brinjals from your vendor. If you are a newbie, you can switch over to just direct cooking method instead of roasting the same on flame. The taste differs very minutely as that which is roasted gives a smoky flavor, otherwise the dish taste remains awesome either way. You can try either way and adapt that which is suitable to you too or is convenient.
** Here is my simple recipe for “Vaingana- Karmbala Bajji (Green Brinjal- Starfruit Bharta)” ... my style ....
** For Roasting the Brinjal/ Vaingana/ Vangi : Wash and wipe dry brinjal/ vaingana/ vangi and spread a drop of oil all over the skin surface. Now with a sharp skewer prick a few holes all over the brinjal, say about 7-8 over a large brinjal weighing about half a kg. Do not trim the stem portion of the Brinjal as you can hold the same while you turn the brinjal to roast evenly or you can use a skewer inserted halfway too.
** Now roast the brinjal over gas flame changing the sides often to evenly roast it on all sides on medium heat. You get a wire gauge rack that can be placed on the burner and the brinjal roasted over it. Once the brinjal has been roasted on all sides remove from fire and put it in a large wide bowl. Be careful when you shift the brinjal as sometimes the stem may break and the brinjal may fall or collapse. Also when roasted there will be some cooked flavorful water that oozes out the brinjal so be careful.
** Cover the bowl with a tight lid and keep this away for 15-20 minutes for the brinjal to cool down and to retain its cooked flesh soft and infused in the smoky flavor. This step ensures that, so do not skip it, it does taste wonderful. Remove the lid and gently peel off all of the roasted outer skin from the brinjal. You should remove them all as it is unpleasant if a few remain and it comes into mouth while you eat the same.
** You can gently give it a wash under slow running water too once you get experience of the same. This ensures that all the roasted charred pieces of the brinjal skin get washed away. However, please be careful and hold brinjal in hand firmly lest you drop it. If not comfortable plz. do not do this step and remove them as you feel comfortable, whichever procedure you follow be careful while doing the same.
** Cooking Method of Brinjal if not roasting : If you do not want to roast you can cook the brinjal either in pressure cooker or in vessel too. Again, you can remove the skin off the brinjal and chop them into large chunks or retain the skin. Just put them in pressure cook with half a cup of water and pressure cook to to one whistle. If you have not removed the skin, once it cool down gently peel off the skin.
** Put the cooked brinjal in a clean wide mouthed stainless steel bowl whichever method of cooking/ roasting you have used once it is done and ready. Now wash your hands clean and then mash brinjal well with hands or with a potato masher. Usually it mashed well with hands using squeezing method. Keep this ready.
** Wash and wipe dry about 5-6 karmbala (carmbola/ starfruit). Slice off both the side edges and the slightly the ridge part too. Then chop it into small pieces or rings, discarding seeds if any and put them in a pressure cooker along with ½- 1 cup of water and pressure cook on medium heat to 2-3 whistles. You can either cook it in microwave for 6-8 minutes or in a vessel till soft and done too. However, if pressure cooked they will turn out soft and easier for crushing which is the method used for bajji.
** I always use pressure cooking method for karmbala as mentioned above. Once the pressure has dropped on its own, open the lid and allow the karmbala pieces to cool down completely to room temperature. Once they are cooled, mash them also either with hand or a potato masher to a smooth and thick puree, discarding seeds if any and then add it to the brinjal mashed and kept ready.
** Coarsely crush in a pestle or with heavy weight/ stone 5-6 green chillies (tarni mirsanga/ hari mirchi) to a coarse paste. If desired you can finely chop them or cut into small rings or slit lengthwise and use, as is your choice/ preference. Add it to mashed brinjal- karmbala mixture along with salt (namak/ meeta) to taste, 1 tbslp of prepared hinga uddaka (asafoetida water) and mix well. Add clean potable water as is required to bring to a thick bajji consistency, keep the bajji thick in texture.
** Note : Addition of hinga uddaka (asafoetida water) is a matter of choice as this is prepared using gummy hing the method of which is shared at the bottom of this recipe. In most homes in southern parts of India, gummy hing unlike the powder form used elsewhere as it is much more pure and stronger in flavor. However, you can use the powder form too, in which case add it to the tempering when done.
** For Tempering/ Tadka/ Pannaka : Heat 1-2 tblsp of coconut oil (narlel tela/ nariyal tel), when hot add in 1 tsp of mustard (rai/ sasam) seeds, when they begin to splutter add in ½ to 1 tsp of hing powder (if adding powder form otherwise skip it if using hing water) along with 8-10 fresh curry leaves (kadipatta/ karbevu) and fry for a second or two. Pour this over the mashed Brinjal- Karmbala bajji and mix well. Keep this covered aside for 15-20 minutes for flavors to be infused well into bajji.
** Note : You can use any edible oil instead of coconut oil. In GSB Konkani Saraswat homes most of us use coconut oil for tempering as it is not only healthy but flavorful too. Do not go or follow gimmicks and avoid coconut oil, a little bit, say a teaspoon of oil goes a long way. Try it, and then decide for yourself for a change if need be.
** “Vaingana- Karmbala Bajji (Green Brinjal- Starfruit Bharta)” is done and ready to be served. Serve it at room temperature as a side dish during meals with Dalitoy (Spiced Tuvar Dal) and SheetHa (Rice) or with any dish of your choice. Best when served fresh as soon as prepared, but you can keep it in fridge, bring it to room temperature and serve too if need be. Do try out this variation of Bajji if karmbala and brinjals (any type) are available in your vicinity and enjoy this delicious-healthy dish with your family.
** You can use the search option/ label section or the common link shared for "Bajji/ Gojju/ BartHa" where you will get many more dishes of the same type. I have also shared a link which includes step by step pictures of brinjal roasting ….
** 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 known as hinga uddaka/ asafoetida water. You can store this in fridge and use sparingly as and when needed. We GSB Konkani Saraswat Community 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 or have never used or seen it, check out picture collage, I have shared the same. Again, if not available, 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.
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