Matti Gulla is one of my favourite Mangalorean Vegetable.. Its distinct flavour and taste has won the heart of amchis. Gulla Phodi is in demand during the months of Feb until June. Weddings, parties, hotels or even street vendors ensure this is served to the liking of many.
This recipe is very simple and if Matti gul is not available one can use any normal brinjal and enjoy this recipe.
The original Matti gul which I got here in Bahrain from one of my relative who got it from her farm in Mangalore.
Ingredients:-
This recipe is very simple and if Matti gul is not available one can use any normal brinjal and enjoy this recipe.
The original Matti gul which I got here in Bahrain from one of my relative who got it from her farm in Mangalore.
Ingredients:-
- Matti gulla 2-3 Cut in to half then sliced like semi circles
- 1/2 tsp Hing Powder
- 1 tsp Red chilli powder or as per taste
- 1/2 cup rice powder
- Salt to taste
- 1/2 tsp thick tamarind extract
- 2 tsp rava
- Water to mix the batter
- Oil for deep frying
Take fresh Gulla and cut it lengthwise, then cut in semi circles.
Mix rice powder, hing, chilli powder, salt, tamarind extract, rava and water to make a thick batter as shown in the picture below.
Apply this to the brinjal pieces ensuring it coats the batter evenly. Deep fry till golden brown in hot oil.
Enjoy as a snack or as a side dish..
Konkani Khann Anik Jevan 