Gulla Bajji Recipe - Traditional Konkani Style Roasted Brinjal Dish | Amchi Vasari

Gulla Bajji

Boiled Rice, Black eyed pea curry and Brinjal Gojju

Gulla Bajji, a traditional and authentic dish from Konkani Cuisine. Made with smoky roasted green brinjal, also known as Mattu Gulla, this dish is a perfect blend of tangy tamarind, spicy green chilies, and the aroma of fresh coconut oil.

Gulla Bajji is not only simple to prepare but also incredibly versatile. It pais wonderfully with hot rice or rice porridge, making it a must-try for lovers of South Indian Recipes.

The basic ingredients used are brinjal, coriander leaves, green chilly, grated coconut and coconut oil.

This recipe is with onion. You can also make without onion see note.

Note: 

• Gulla bajji without onion you just need to temper the bajji with oil, mustard seeds, curry leaves and asafetida powder.
• You can also skip tamarind and add sour curd or buttermilk. My grandmother use to skip tamarind.
• The charring of brinjal on medium to low flame till the skin turns black is a very important step. Do not burn the brinjal. Always char on medium to low flame. Charring gives great flavor to the bajji.

Ingredients

1. Brinjal - 2 medium sized (mattu gulla).
2. Green chilly - 1 (spicy).
3. Coriander leaves - 10 to 12 strands.
4. Fresh grated coconut - 1 tbsp.
5. Tamarind - small lemon sized.
6. Salt as per taste.
7. Water - 1 cup.
8. Onion - 1 medium sized.
9. Coconut oil - 2-3 tbsp.

Method

1. Pour 1 tsp oil onto your palm and apply it to brinjal.
2. Place a gas stand and place the brinjal on it. Turn on the flame and char it on medium to low flame till the outer skin changes it's color or till the outer skin turns black. Turn off the flame.
3. Place it on a plate and cover it with another vessel for 2-3 minutes so that the flavor remains intact.
4. Soak lemon sized tamarind in water for 5 minutes. So that it softens and it becomes easy to remove the pulp.
5. After 2-3 minutes peel the skin of the brinjal, remove it's stem and mash it with fork spoon or with your hands.
6.  In a mortar pestle, add 1 green chilly, coriander leaves strands, grated coconut and salt as per taste. Crush well.
7. Mix the tamarind pulp and crushed masala to the mashed brinjal and mix well.
8. Just before serving add in chopped onion (for without onion check notes) and pour 2 tsp of coconut oil mix well and serve as side dish or with rice porridge.
9. Enjoy! Happy Cooking!

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