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gulla bajji
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5 from 15 votes

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

easy gulla bajji recipe | mattu gulla bajji recipe | eggplant - brinjal recipes
Course Side Dish
Cuisine south indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 servings


  • 2 gulla / green brinjal / eggplant
  • 2 green chillies finely chopped
  • 1 tbsp jaggery
  • 2 tbsp tamarind pulp
  • salt to taste

for tempering:

  • 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


  • 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.