gulla bajji recipe | mattu gulla bajji recipe | eggplant – brinjal recipes

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gulla bajji recipe | mattu gulla bajji recipe | eggplant – brinjal recipes with detailed photo recipe. a healthy, tasty and spicy brinjal recipe which is an ideal side dish for rice served  just before rasam or sambar. gulla bajji is a popular brinjal recipe from udupi – mangalore and kokani recipes.
gulla bajji recipe | mattu gulla bajji recipe | eggplant – brinjal recipes with step by step photo recipes. gulla bajji is usually prepared with mattu gulla (a regional brinjal). however, it can also be prepared with green brinjal, and taste slightly different from traditional recipe. bajji recipe is an authentic side dish recipe from south canara which is prepared just from blending cooked brinjal with tamarind, jaggery and salt.

this recipe is prepared and shared by my mother in law when i had been to india this year. brinjal / eggplant recipes are very popularly prepared during festival and functions. there are several authentic brinjal recipes like gulla bolu koddel recipebaingan masala recipe, baingan bharta recipe, ennegayi and vangi bath recipe. out of all these recipes, i prefer to gulla ale bajji, as they are having mixed combination of tangy, spicy and sweet flavour.

gulla bajji

furthermore, some tips and suggestions to prepare perfect gulla bajji recipe. firstly, use green and fresh brinjal to prepare this recipe.secondly, make sure there are no worms inside the brinjal. also adjust the spiciness and tanginess based on your taste bud. furthermore, boil the brinjal in very little water, as brinjal also releases water. finally, you can also add finely chopped onions to enhance the flavour of gulla bajji recipe.

finally i do request you to check my other chutney recipes from my blog. especially, tomato chutney, banana chutney recipeonion tomato chutney, green chutney, red chutney, tamarind chutney, capsicum chutney and coconut chutney recipe. also i request you to check my other recipes collection board like,

gulla bajji, mattu gulla bajji, eggplant – brinjal side dish recipe card below :

gulla bajji recipe | mattu gulla bajji recipe | eggplant - brinjal recipes
 
Prep time
Cook time
Total time
 
easy gulla bajji recipe | mattu gulla bajji recipe | eggplant - brinjal recipes
Author:
Recipe type: side dish
Cuisine: south indian
Serves: 3 servings
Ingredients
  • 2 gulla / green brinjal / eggplant
  • 2 green chillies, finely chopped
  • 1 tbsp jaggery
  • 2 tbsp tamarind pulp
  • salt to taste
for tempering:
  • 1½ tsp ghee / clarified butter
  • 1 tbsp urad dal
  • ½ tsp mustard seeds
  • ½ tbsp urad dal
  • 2 sandige menasu / majjige menasu
  • few curry leaves
  • pinch hing /asafoetida
Instructions ( 1 cup =255 ml)
  1. firstly, wash the green brinjal and separate the stalk. cut each into 4 pieces (if the brinjal is big, then cut them into 8-12 pieces)
  2. further, cook the chopped brinjal in a open pot with sufficient water and salt.
  3. as it cooks, the brinjal looses it bright green color and turns pale. when the brinjals pieces look soft, turn off the heat. this might take around 10- 15 minutes.
  4. allow the brinjal pieces to come to room temperature. (leaving the water behind. don't discard it).
  5. deseed the brinjal if there are too many seeds along with peeling the skin of gulla.
  6. once done add tamarind pulp, jaggery and salt in the mixing bowl.
  7. now add de-skinned brinjal and start mashing it using your hands.
  8. once done add chopped chillies and mix well.
  9. further in a small kadai heat ghee and add mustard seeds, urad dal, sandige menasu, curry leaves and hing. allow to splutter.
  10. pour the tempering to gulla bajji and give a final mix, before serving. add little water (in which the brinjals were cooked) to get desired consistency.
  11. finally, serve the gulla bajji with hot steamed rice.


step by step gulla bajji, mattu gulla bajji, eggplant – brinjal side dish photo recipe :

  1. firstly, wash the green brinjal and separate the stalk. cut each into 4 pieces (if the brinjal is big, then cut them into 8-12 pieces)
    gulla bajji
  2. further, cook the chopped brinjal in a open pot with sufficient water and salt.
    gulla bajji
  3. as it cooks, the brinjal looses it bright green color and turns pale. when the brinjals pieces look soft, turn off the heat. this might take around 10- 15 minutes.
    gulla bajji
  4. allow the brinjal pieces to come to room temperature. (leaving the water behind. don’t discard it).
    gulla bajji
  5. deseed the brinjal if there are too many seeds along with peeling the skin of gulla.
    gulla bajji
  6. once done add tamarind pulp, jaggery and salt in the mixing bowl.
    gulla bajji
  7. now add de-skinned brinjal and start mashing it using your hands.
    gulla bajji
  8. once done add chopped chillies and mix well.
    gulla bajji
  9. further in a small kadai heat ghee and add mustard seeds, urad dal, sandige menasu, curry leaves and hing. allow to splutter.
    gulla bajji
  10. pour the tempering to gulla bajji and give a final mix, before serving. add little water (in which the brinjals were cooked) to get desired consistency.
    gulla bajji
  11. finally, serve the gulla bajji with hot steamed rice.
    gulla bajji


notes:

  • firstly, add 1 tbsp  of coconut for thicker consistency.
  • also add chopped onions and coriander leaves at the end for more flavours.
  • additionally, tempering with coconut oil gives a nice aroma to the gojju.
  • finally, gulla bajji taste great when prepared with mattu gulla / green eggplant.

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Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

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