The fourth day of Diwali: Padwa & Govardhan Puja
On this day, Govardhan Pooja is performed. Many thousands of years ago, Lord Krishna caused the people of Vraja to perform Govardhan Pooja. From then on, every year Hindus worship Govardhan to honour that first Pooja done by the people of Vraja.
The fifth day of Diwali: Bhai Duj
The fifth day of Diwali is called Bhai teeka. This is the day after Goverdhan Pooja is performed and normally two days after Diwali day. It is a day dedicated to sisters. Many moons ago, in the Vedic era, Yama (Yamraj, the Lord of death) visited his sister Yamuna on this day. He gave his sister a Vardhan (a boon) that whosoever visits her on this day shall be liberated from all sins. They will achieve Moksha or final emancipation. From then on, brothers visit their sisters on this day to enquire of their welfare.
This day marks the end of the five days of deepavali celebrations. This is also known as Bhai fota among Bengalis. Bhai fota is an event especially among Bengalis when the sister prays for her brother’s safety, success and well being.
So after all the history…lets talk about food shall we??
Being from Guntur, my love for the Chilly is predictable so here goes my version of the famous dish.
(for 15-20 bajjis)
Sesame seeds – 3 tablespoons
Dried coconut powder – 3 tablespoons
Coriander seeds (dhania) – 1 teaspoon (dry roast these till you get an aroma that fills your senses )
Salt –to taste
Tamarind juice – 1 tablespoon
Take them all in a blender – make a smooth paste without adding water. Remove to a cup.
Getting the Peppers ready :
Pick 15- 20 plump, healthy green bajji chillies.have a look at the Pic for the ideal variety.
Wash and dry them on a kitchen tissue. With a sharp knife make a vertical slit in the middle of chilli on one side. Keep the ends intact. Insert the knife tip and pluck the thick white vein in the middle along with the seeds. Usually it will come off nicely with a sharp knife. After preparing all chillies , start stuffing. Fill the gap with the sesame filling nice and evenly one by one and keep them aside on a plate. Do not over stuff as the chillies will tear.
Besan (gram flour) – 2 cups, sieved
Rice flour – ¼ cup, sieved
Salt, cumin and ajwain (vaamu) – ½ tsp each
Take them all in a vessel, mix to combine. Adding water, prepare medium thick batter of thick Lassi consistency.
Take about 3 to 4 cups of oil(preferably ground nut oil) in a deep bottomed kadai. Heat the oil on medium-high. One by one dip the bajjis in batter and gently drop from the sides of kadai into hot oil and deep fry until golden. Remove to a paper towel covered plate and allow them to cool for a minute or two. Serve with some limejuice sprinkled on finely sliced onions , coriander and fried groundnuts as a side dish.
The store bought bajji look is achieved by dipping the bajjis in batter again and double frying them.
I hope you try this out and lemme know whether you got that authentic taste!
So, Till the next post Happy Diwali once again and happy eating, living, Loving and praying!!!