gulla bajji recipe | mattu gulla bajji recipe | eggplant - brinjal recipes
easy gulla bajji recipe | mattu gulla bajji recipe | eggplant - brinjal recipes
Servings 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
- 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)
- further, cook the chopped brinjal in a open pot with sufficient water and salt.
- 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.
- allow the brinjal pieces to come to room temperature. (leaving the water behind. don't discard it).
- deseed the brinjal if there are too many seeds along with peeling the skin of gulla.
- once done add tamarind pulp, jaggery and salt in the mixing bowl.
- now add de-skinned brinjal and start mashing it using your hands.
- once done add chopped chillies and mix well.
- further in a small kadai heat ghee and add mustard seeds, urad dal, sandige menasu, curry leaves and hing. allow to splutter.
- 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.
- finally, serve the gulla bajji with hot steamed rice.