This recipe is all about Gulla (brinjal) stuffed with coconut masala,which is a dry curry served with rice in a thali.
We have already shared the details and other recipes of this particular variety brinjal in this blog. In season we get them in huge sizes. Now it is end of the season,so we get small variety of this brinjal,which is then particularly used to make sagle. Unlike other vegetable sagle,here we stuff the masala into the slit brinjal (gulla).This curry is a dry coconut masala gravy . Here we have the recipe
Ingredients:-
- Gulla – 6-8 nos (preferably small variety)
- Coconut – 1 cup grated
- Red Chillies – 6-8 (Spicy variety,Roasted in little oil)
- Red Chillies – 6 nos ( non spicy variety,roasted)
- Coriander Seeds – 1 tsp (roasted in little oil)
- Methi Seeds – 1/4th tsp ( roasted along with the coriander)
- Tamarind – small piece
- Jaggery small piece
- Salt to taste
- Tempering:
- Mustard – 1 tsp
- Curry Leaves- few
- Coconut/refined Oil – 1 tbsp.
Method:-
- Wash and trim the stems of the brinjal. Make slits on the brinjal (as seen in the picture above) and immediately drop them in a bowl of water to avoid discolouring.
- Grind the grated coconut to a coarse paste with both roasted spicy and non spicy variety red chillies ,roasted coriander , methi,Tamarind and salt.
- Take each brinjal and stuff this masala inside the slits and keep aside in a plate.
- Heat a kadai with oil. Splutter mustard , add curry leaves.Keep the stuffed brinjals and add the leftover masala if any and the water used to clean the masala in the mixer jar. Drop the jaggery piece and mix well.
- Cover with lid and cook until the brinjals are soft . After 10 minutes remove lid and check whether the brinjals are cooked. Add little oil and mix well for the outer masala to be roasted well in the oil. Switch off the flame.
- It is ready to be served.
Konkani Khann Anik Jevan 