Authentic Mattu Gulla Gojju Recipe: A Udupi Heritage Delicacy

Posted by on
Mattu Gulla Gojju

The Soul of Udupi: Mattu Gulla

If you travel to the coastal town of Udupi in Karnataka, you will encounter a vegetable held in such high regard it is considered "divine." This is the Mattu Gulla, a unique green brinjal with a Geographical Indication (GI) tag, grown exclusively in the village of Mattu.
Unlike regular eggplants, the Mattu Gulla is exceptionally fleshy, has fewer seeds, and possesses a distinct aroma that intensifies when roasted. Today, I am sharing a traditional Mattu Gulla Gojju recipe a rustic, fire-roasted mash that captures the essence of Konkani heritage. Much like the banana stem recipes you might enjoy for their gut-cleansing properties, this Gojju is celebrated for being light on the stomach, rich in fiber, and packed with antioxidants.
In our family, this dish isn't just a side; it's a connection to our grandmother's kitchen. It's a "raw" curry (no cooking besides roasting the vegetable), making it incredibly fresh and vibrant.

Recipe Overview:

  • Cuisine: Konkani / Udupi (South Indian)
  • Course: Side Dish / Accompaniment
  • Prep Time: 10 Minutes
  • Cook Time (Roasting): 15 Minutes
  • Total Time: 25 Minutes
  • Servings: 3 People

Ingredients You'll Need:

  1. Mattu Gulla (or eggplant) -  2(280g). 
  2. Coconut Oil - 3 tbsp (divided; for greasing and finishing).
  3. Salt - ½ tsp
  4. Green chili - 1 finely chopped (adjust for heat).
  5. Ginger - 1-inch piece, finely chopped. 
  6. Medium Onion - 1 finely chopped.
  7. Lemon Juice - Juice of ½ a lemon (or 1 tbsp tamarind pulp).
  8. Water - ½ cup (adjust for desired consistency).

Step-by-Step Gulla Gojju Recipe:

  1. Prep and Grease: Begin by washing the Mattu Gulla and wiping them completely dry. Rub about a teaspoon of coconut oil over the skin of the brinjals. This oil acts as a heat conductor and ensures the skin chars evenly without burning the flesh too quickly.
  2. The Fire Roast: Place the oiled brinjals directly over a low gas flame. Using a pair of tongs, rotate them every few minutes. Pro Tip: You are looking for the skin to turn completely black and brittle, while the inside becomes soft and tender. If you have access to a charcoal grill or wood fire, use it! The charcoal adds a deep, smoky "umami" flavor that a gas stove can't quite replicate.
  3. The Steaming Secret: Once charred, remove the brinjals from the flame and place them in a bowl. Immediately cover the bowl with a lid. Let them sit for 5 minutes. The residual heat creates steam, which loosens the skin, making it effortless to peel. Crucial: Never dunk the roasted brinjal in water to cool it down; this washes away the smoky oils and dilutes the flavor.
  4. Cleaning and Extracting: Peel away the blackened skin carefully. Now, here is grandmother's secret: don't throw away the stem immediately. Hold the stem and squeeze it firmly into your mixing bowl. The stem contains highly concentrated, flavorful juices that are the "heart" of the Gojju.
  5. Mashing the Base: Place the peeled pulp in a bowl. You can use a fork or a masher, but for an authentic texture, use your hands. Hand-mashing allows you to feel the texture and ensures the juices incorporate perfectly.
  6. Mixing the Aromatics: Add the finely chopped green chili, ginger, coriander and onion. Sprinkle in the salt. Pour ½ cup of water and mix thoroughly.
  7. The Final Touch: Squeeze in the fresh lemon juice. Finally, drizzle 2 to 3 tablespoons of raw coconut oil over the top. This "raw" oil tempering is the  hallmark of Konkani cuisine, providing a silky mouthfeel and a tropical aroma.

Pairing Suggestions:

To serve a complete Udupi-style meal, pair your Mattu Gulla Gojju with Steamed White Rice and Dalithoy. Dalithoy is a simple Konkani style dal tempered with curry leaves and hing.

FAQ and Troubleshooting:

  1. Check for pests: Before roasting see if there are any small holes on the brinjal which can be a sign of insects inside it. You can also check before mashing the brinjal. Green brinjal usually don't have bugs like the purple eggplant. 
  2. Consistency: Some prefer Gojju thick like a dip, while others prefer it watery like a soup to pour over rice. Adjust the ½ cup of water based on your preference.
  3. The Acid: If you find lemon too sharp, use a teaspoon of thick tamarind pulp. It adds a deeper tang that pairs beautifully with smoke.
  4. The Heat: If you want a milder version, deseed the green chilies.
  5. How long does this stay fresh?
    Because it contains raw onions and fresh coriander, it is best consumed within 4-6 hours. If you must store it, keep it in the fridge but bring it to room temperature before eating, as coconut oil solidifies when cold.

Share your food pictures on Instagram and facebook. Tag us @amchivasari or use #amchivasari.

Thanks for being part of the Amchi Vasari community!
   


Hi, I’m Swathi, the creator behind Amchi Vasari. This space is where I share my love for traditional Konkani cuisine, creative crafts, and simple joys of everyday life. From time-honored recipes like Udid Tandla Polo and Gulla Bharath to tips and tricks for perfecting dosas and chutneys, my goal is to bring the richness of our heritage to your kitchen. Beyond recipes, I enjoy exploring cultural crafts, like weaving jackfruit leaf baskets, and adding a personal touch with stories and lessons learned along the way (yes, including fun bloopers!). Through Amchi Vasari, I aim to celebrate food, culture, and creativity in their purest, most authentic forms. Join me on this journey, and let’s make something wonderful together!

Comments

Post a Comment