Gulla Bajji ( another version)

                            Gulla Bajji is a dip or coarsely ground chutney made from brinjals either by roasting them or boiling and peeling them…. The roasted version of Gulla Bajji has already been posted here.. I am sharing my mother’s recipe of gulla bajji here which is by boiling the brinjals and not roasting them..This bajji is a very delicious accompaniment with a simple meal of rice gruel /Pejje, upkari and papad…


  • 1 Large Bringal {Green / Purple variety}
  • A lemon size lump of Tamarind
  • 3 Green chillies
  • 4-5 sprigs of Coriander leaves
  • 1 tsp Compound Asafoetida/Hing, diluted in little water OR 1 Onion,finely chopped {See notes}
  • 1/2 Tbsp Coconut Oil
  • Salt to taste

1. Wash the brinjal well and quarter them..
Note: Check for worms inside!!
2. Salt them and mix well in a bowl.. Keep aside for 10 mins.. Now discard the water released..
Note: This is to remove the bitterness..
3. Boil in 1/4 cup water till soft.. Remove from flame and allow it to cool..
4. Remove the peels off the brinjals and discard the water..
Note: If the brinjals are tender, no need of this step.. You can mash in the boiled water with skin..
5. Mash the brinjals well with hand.. You can also mash using hand blender..
6. Add salt,green chillies and tamarind in a mortar and make a slightly coarse paste using pestle..Add it to the mashed brinjals…
7. Now add the diluted hing water and finely chopped coriander leaves.. mix well..
8. Garnish with coconut oil and onion on top…
Serve at room temperature or chilled!

Note: Usually when hing is added, onion is not used as garnish and vice versa but since my husband likes both, i add both…. You can skip one for the other..

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