“Vaingana- Harvo Tomato Bajji (Gojju)/ Purple Brinjal- Raw Tomato Chutney” … A delicious Spicy- Tangy tongue tickling side dish from GSB Konkani Saraswat Cuisine often served during meals … tates awesome served with pejja jevana/ ganji oota/ rice porridge meal, too, try it ... Yummilicious …...
** Gulla/ Vaingana Bajji is a familiar dish from GSB Konkani Saraswat Cuisine served during meals as an accompaniment side dish along with other dishes. Bajji is similar to gojju, veggie chutney, bharta etc. a few different names to almost similar dish that are familiar all round the country. Almost every home has their own method of preparation with some variation or the other. I have already shared similar recipe prepared with green brinjal and matti gulla a variety of brinjal available in and around Udupi district from Karnataka state. I will also be sharing a common link to all gojju/ bajji recipes shared in the Blog for easy access wherein you will find plenty of variety of recipes/ tips that you can try as and when the veggies are available. Here I have used dark blackish purple variety of brinjal (aubergine/ vaingana/ vangi/ eggplant) available almost all round the world. Do try it, it is one of the healthiest dish that tastes best served with dal-chawal or pejja/ rice porridge/ ganji oota.
** Here is my recipe for “Vaingana- Harvo Tomato Bajji (Gojju)/ Purple Brinjal- Raw Tomato Chutney” … my style …
** Before I go into the recipe, I would like to mention here that for best of taste the Brinjal/ Vaingana is always roasted on open fire/ flame, however you can also use oven/ air fryer/ microwave for the same too. Again, you can either cut them into chunks and cook in a vessel or pressure cook the same too. I have prepared in all methods and for this particular recipe I have used pressure cooker for faster cooking as I was already late and did not have the time to roast on flame which truly I must admit gives awesome smoky flavor. You can check roasting method in other posts and follow the same with any brinjal available in your vicinity. Its healthy, tasty and easy to prepare so do try ti.
** I have used one large sized dark purple coloured Brinjal (aubergine/ vaingana/ vangi/ eggplant) and 5 large sized raw tomatoes for this recipe along with other spices and seasoning. You may adjust accordingly.
** Wash, wipe the brinjal/ Vaingana and then cut them into 3 inch sized cubes either retaining the outer skin or you can remove the same too. Add them into a pressure cook pan along with one cup of water. Now wash and slice off the stem portion if any of raw tomatoes and place them whole above the brinjal pieces. Cover and pressure cook on medium heat to 1-2 whistles, then remove and keep it aside to cool down.
** Once the pressure in cooker falls down, open the lid do so remove and the cooked veggies into a wide mouthed stainless steel bowl and let cool completely to room temperature. Once its cool enough gently peel off the outer skin of tomatoes and the brinjal too if you have retained its skin. Now wash your hands clean and then mash the cooked brinjal and tomatoes together hand till well blended to a thick pulp. You can use potato masher if desired, however please do not use any electric gadgets.
** Note : Bajji is usually mashed well with hands using squeezing method for best results. The seeds from the tomatoes and the brinjal gets retained unlike if used electric gadget which will result into a very smooth thick paste which is neither pleasant to look at nor is tasty, so do check out my other posts for reference of preparation method.
** To the cooked and mashed brinjal and 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 brinjal- 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 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.
** “Vaingana-Harvo Tomato Bajji (Gojju)/ Purple Brinjal- 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 and 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, bring it to room temperature and serve too if need be, though it will lose out a little bit on taste and will not be the same.
** 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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