“Batato- Harvo Tomato Bajji (Gojju)/ Potato- Raw Tomato Chutney” … Bajji is a Spicy- Tangy tongue tickling side dish from GSB Konkani Saraswat Cuisine often served during meals … raw tomatoes have a unique taste of their own so tried this combo for a change and it was awesome ... Yummilicious …..
** Bajji referred by some as gojju is a side dish often served during meals along with rice and other dishes. Most of the veggies can be prepared as bajji and gulla (brinjal) bajji is the most famous of all prepared almost all round the country in different names with minute changes in recipe. Coming to batate bajji, it is again a common one in GSB home and as my hubby loves it, I prepare it often in different combo.
** While potato/ batato/ aloo is the main ingredient, for that tart/ tangy tasty I add any seasonal veggie like bimbul (tree sorrel fruit), karmbala (star fruit), ambado (hogplum), tomato etc. to impart flavor. I often prepare this gojju with addition of ripe tomato and it taste wonderful. This time I had raw tomato at home so after trying it with addition of brinjal/ vaingana a few days back decided to prepare it with potatoes today.
** I would not call this a new recipe as I have prepared it end times, but not sure why I never got round to posting it, maybe I felt over 10 years of blogging I had done it. Anyways, preparing and sharing recipes is a long-term commitment for me and I enjoying doing it. Potatoes are always a favorite at home and I enjoy trying different recipes with them, I am sure it is the same with all of you too, so go ahead and do try this one.
** Here is my recipe for “Batato- Harvo Tomato Bajji (Gojju)/ Potato- Raw Tomato Chutney” … my style …
** The quantity required for this recipe here depends upon the number of servings desired in your home. However, the ratio desired for best outcome is 3-4 large raw/ green tomatoes for one large sized potato/ batato/ aloo, you may adjust accordingly.
** Peel the skin of required number of potatoes/ batato/ aloo. Cut them to 3 inch sized cubes and put them in a bowl with plenty of water and let soak for 10 minutes. Drain, rinse well and then put it in a pressure cooker pan.
** Wash, wipe, slice off the stem portion if any of raw/ green tomatoes and place them whole above the potato pieces. Add water say about 1 inch level in the cooker, sufficient enough to cook the ingredients. Cover and pressure cook on medium heat to 2-3 whistles, when done remove and keep it aside to cool down completely.
** Once the pressure in cooker falls down, open lid and add cooked veggies into a wide mouthed stainless steel bowl and let cool to room temperature. Once its cool enough gently peel off the outer skin of tomatoes. Wash your hands clean and then mash the cooked potato and tomatoes together till blended to a thick pulp. You can use potato masher if desired, however please do not use any electric gadgets.
** To the mashed potato- raw tomatoes add about 5-6 finely chopped or cut into rings green chillies (tarni mirsanga/ hari mirchi) and salt (namak/ meeta) to taste along with 1 tblsp of hinga uddaka (prepared asafoetida water from gummy hing, the method of which is shared at the bottom of this recipe). Mix all the ingredients well, check thickness and add potable (boiled and cooled) water only if necessary. .
** For Tempering/ Pannaka/ Tadka : Heat 1-2 tblsp of coconut oil (nariyal tel/ narlel tela) in a small pan when hot add in 1 tsp of mustard seeds (rai/ sasam) and when they begin to splutter add 1-2 dry red chillies (byadgi mirchi/ kumte mirsanga) cut to pieces along with 8-10 fresh curry leaves (kadipatta/ karbevu). Fry for a few seconds and then pour this over the prepared and kept potato- raw tomato mixture and mix well. Keep it aside covered for 15-20 minutes for the flavours to be infused well.
** Note : Addition of coconut oil (Nariyel Tel/ Narlel Tela) in tempering enhances the flavor of the dish, however for any reason you do not want to use the same, you can replace it with any edible oil of your choice too. Again, if not using gummy hing prepared water or if this is not available in your vicinity, then add 1/2 – 1 tsp of hing (asafoetida) powder into the tempering while adding the curry leaves at the end to bring out the flavor.
** “Batato- Harvo Tomato Bajji (Gojju)/ Potato- Raw Tomato Chutney” is done and ready to be served. Serve it at room temperature as a side dish with Dalitoy (Spiced Tuvar Dal) and SheetHa (Rice) along with any other dishes of your choice. Bajji should be served as soon as prepared for best in taste and should never be kept at room temperature for more than an hour or so as it gets spoilt. However, if you need to serve it a little bit later then you can keep it in fridge immediately then bring it to room temperature and serve if need be, though it will lose out a little bit on taste and will not be the same, so enjoy it freshly prepared.
** Do try out this variation of Bajji if green ie raw tomatoes are available in your vicinity. Raw tomatoes have a unique taste of their own with extra dosage of tartness unlike the ripe ones and for this recipe, we do need to add in tart taste too. Do try out and enjoy this delicious-healthy dish with your family and friends. Also remember to not heat this dish as it is only roasted or cooked in initial stage only after which it is just mashing and mixing of the ingredients only, so do not heat it again or the taste will be lost. Check out other posts of bajji for more choice and tips on cooking method.
** 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 hummana 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.
** You can use the search option or common links shared below for "Bajji/ Gojju" recipes that have already been shared in the blog before. Do try them out as and when you find time and please do give me a feedback if possible, Thank You …
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