Gulla is otherwise called Matti Gulla.It is a special type of brinjal with a mix of light and dark green colour grown in Matti village of Udupi District in Karnataka.Its a chutney like side dish had with rice or porridge.Brinjal is charred on fire,later skin is peeled and mixed together with raw onion and green chillies.This is prepared during the gulla season.There are variety of recipes prepared with gulla like phodi,tava frie phodi,bajo,bharath,bhaji,talasani,sagle, kolmbo etc.Here I would like to share the bajji recipe.This is my daughter’s fav bhajji with the charred flavour.
- 1 big Gulla ( can b done with eggplant/ brinjal purple variety also called as Aubergine)
- 4-5 green chillies
- 1 big onion finely chopped
- tamarind lump lemon size
- 2 tsp oil
- 2 tsp hing or paste diluted in water
- salt to taste.
- Roast/char brinjal over fire on a gas burner or cut into big pieces and boil them in just enough water.
- When cool peel the skin of the charred/roasted brinjal.Cut open the brinjals and check whether insects are there.if so remove it
- .Now mash this pulp of the brinjal with your hands and keep aside
- .In a separate pan crush together green chillies,tamarind juice,hing and salt.
- chop onions finely.Now mix the mashed brinjal and onion with the crushed green chilly mix and add little water..Bajji should be thick and not to be diluted.
- Drizzle raw coconut oil mix and serve.
- Enjoy this lip smacking bhajji with pejj (porridge)
For Gulla Bharath: grind coconut gratings with red chillies and add to the above mixture.Gulla bharath is ready to serve.