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

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 recipe, baingan 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.

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 recipe, onion 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,

• starters or entree recipes collection
• rasam recipes collection
• sambar recipes collection

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

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)
   
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.
    

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.