Did you expect to see some kinda pakoras or deep fried savories here, when you heard the name "Bajji"??!?! :) Sorry to have disappointed you, but this Bajji is more like a chutney or a thick coconut based curry that is served as a side dish with hot steamed rice, dosas, idlis or even rotis.
This traditional Brahmin dish is called "Bajji" in the Mysore-Bangalore and Sirsi-Sagar regions of Karnataka and "Sambandha ( or Sammandha)" is what it is known as, in the Mangalore-Udupi regions!! The speciality of this kind of chutney is that it can be re-heated and boiled without much of a change in its taste.
While I have used Chinese Okra ( Heerekai, in Kannada) here, you could also use methi leaves, snake gourd, beetroot, carrots etc.
1 cup Chinese Okra/Heerekayi, chopped into 1" chunks
2 tsp Til/Ellu/Sesame seeds (I use the white ones)
1/2 cup Grated coconut, fresh/frozen
4-5 Dry Red Chilies, low spiced
1 tsp Urad Dal (Optional)
1/4 tsp Tamarind paste
1/2 tsp Jaggery
2 tsp Oil
1/2 tsp Mustard seeds
3-4 Curry leaves
A pinch of Hing
Salt as per taste
- Cook the Veggie chunks with some salt and water until done.
- Dry roast the sesame seeds, red chilies and the urad dal until they turn golden brown in color.
- Grind the roasted masalas with coconut, tamarind, salt and jaggery to a smooth paste; Add the cooked veggie and pulse a couple of times until well blended.
- Temper with mustard seeds, hing and curry leaves; Serve with steamed rice (and a spoon of ghee or coconut oil), dosas, idlis, or even rotis.
Prep Time: About 15-20 mins;
Serves: About 2 people;
- Instead of adding tamarind, you could add some beaten yogurt, for the tanginess, and make a gravy out of the dish; Serve with hot steamed rice.
- You could also use green chilies instead of dry red chilies to get a slightly different flavor and color.