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| Gulla Bharath |
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| Gulla Bharath |
Gulla Bharath, a classic Konkani brinjal (eggplant) recipe that's a staple in Udupi and Mangalore cuisine. This traditional South Indian dish combines tender brinjal with freshly ground coconut, tamarind, and aromatic spices to create a flavorful mash.
Perfectly paired with rice and Dalithoy, Gulla Bharath is an easy-to-make vegetarian dish that captures the essence of authentic Konkani cooking. In this blog, we guide you step-by-step to prepare this cherished recipe.
Whether you're exploring traditional Konkani recipes, South Indian food, or brinjal dishes, this recipe is a must-try.
Note: Gulla baarth masala should be mild in color with a hint of spiciness. Adding more onion and coconut oil tastes too good.
Serves- 5 people
Ingredients
- Brinjal - 1 medium sized (green or eggplant, the purple big ones)
- Coconut oil- 3 tbsp.
- Short chilly - 3 to 4
- Grated coconut - ½ coconut
- Tamarind - small piece
- Water - ½ cup
- Onion- 1 medium
- Salt as per taste
Method
- Wash the brinjal and apply oil.
- Roast it on medium flame or on charcoal. Out skin color changes now turn off the flame.
- Keep aside in a bowl with lid closed. So that the flavor remains intact. Allow it to cool down.
- In a pan, pour little coconut oil, add 3-4 short chilly. This short chilly is spicy. Fry for a minute.
- In a blender add half grated coconut, fried chilly, small tamarind, salt as per taste. Pour little water and grind to fine paste.
- Once done with grinding, pour the masala to a bowl add in 1 medium sized chopped onion and adjust the consistency adding water.
- Before serving pour 2 tbsp of coconut oil and serve with rice, dal or with rice porridge.
Do try it out and let us know in the comment, we love to hear from you💙
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Thank you
Team Amchi Vasari
#konkanirecipes
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