Gulla Sagle Konkani Recipe | Stuffed Brinjal Recipe | Egg Plant GSB Recipe

Gulla Sagle(Brinjal Sukka)

Gulla Sagle is a traditional Konkani dry curry that celebrates the unique flavor of Mattu Gulla, a type of small green brinjal found in the Udupi-Mangalore region of Karnataka. This authentic dish stands out for its stuffed coconut masala, a tantalizing blend of roasted spices, tamarind, and jaggery. The masala is carefully filled into slit brinjals, which are then slow-cooked to perfection, allowing the spices to meld into the vegetable.

The key to this dish is the aromatic masala prepared with grated coconut, roasted red chilies, coriander seeds and fenugreek, balanced with a hint of tamarind and jaggery. Gulla Sagle is perfect as a side dish for steaming hot rice and pairs beautifully with dal or rasam making it a staple in Konkani households and a must-try for anyone exploring Udupi cuisine.

Perfect for festive occasions or as a daily delight, this dish is a reflection of coastal Karnataka's love for simple yet flavorful recipes. It's preparation techniques and earthy flavors have earned it a special place in Konkani cuisine.

Note : 

• This dish can be made in 3 variety that is with onion, without onion and with onion ginger. 
• I am using ramnad(spicy) and byadgi(color) dry chilly. You can use any chilly. If it's spicy add less of it.
• The consistency of the masala is semi dry which makes the stuffing easy. So grind adding less water.
• You can also prepare sagle with the purple brinjal(vaingana). But green brinjal tastes better than purple brinjal.

Ingredients

1. Mattu gulla - 3 (udupi based green brinjal or you can use any).
2. Water as required to wash brinjal and to grind masala.
3. Grated coconut - 2 fistful(½ coconut).
4. Ramnad dry chilly - 3 (short dry chilly).
5. Byadgi dry chilly - 2 (long dry chilly). 
6. Tamarind - small lemon sized.
7. Coriander seeds - 1 tbsp.
8. Fenugreek seeds - ¼ tsp.
9. Coconut oil - 2 to 3 tbsp.
10. Onion - 1 medium.
11. Curry leaves - 1 sprig.
12. Mustard seeds - ¼ tsp
13. Jaggery - 1 small piece(optional).

Serves

3-4 people

Method

1. In a bowl, add 2 to 3 cups water, little salt.
2. From the bottom make 4 slit in brinjal till it's stem. Do not cut completely. Add them in the step 1 and soak for 5-10 minutes, drain the water and keep aside.
3. In a pan, add little oil not more than 1 tsp. Add short dry chilly, byadgi dry chilly and fry for a minute on low flame. Transfer them into a plate.
4. In same pan, add 1 tbsp of coriander seeds, ¼ tsp of fenugreek seeds and fry on low flame till aromatic. Turn of the flame.
5. For masala, in a grinder or blender add the fried chilly, tamarind, little coconut and little water and blend them into smooth paste. This way the chilly will grind well without any chilly piece remaining's.
6. Add the left over coconut, little water, salt as per taste and grind to coarse paste. The masala should be semi dry consistency. Then add the fried coriander and fenugreek seeds and grind for 2 rounds. Stuff this masala inside the brinjal and keep aside.
7. In a iron kadai, pour 1 tbsp oil, ¼ tsp mustard seeds, 1 sprig curry leaves, 1 medium sized roughly chopped onion fry till it is translucent.
8. Now add the brinjal stuffed masala and grinder washed water, little jaggery(optional) and close lid and cook on low flame for 3-4 minutes.
9. Once the water reduces little carefully stir and cook other side of brinjal. Always cook on low flame. Cook till the water reduces completely.
10. Serve hot with rice as side dish or with curd and rice.
11. Enjoy!

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