Gulla Bharath Recipe (Gulla Bharta) | Konkani Roasted Brinjal Curry

White Rice, Dalithoy and Gulla Bharath

Introduction

Gulla Bharath is one of those traditional recipes that instantly brings comfort and nostalgia to anyone who has grown up eating Konkani or coastal Karnataka food. Gulla Bhaarat is made using roasted green brinjal (mattu gulla), freshly ground coconut masala, and minimal spices, this dish reflects the simplicity and wisdom of traditional Indian home cooking.

What is Mattu Gulla (green brinjal)?

Mattu Gulla is a local variety brinjal from Mattu village in Udupi, known for thin skin, fewer seeds, mild sweetness.

What is Gulla Bharath?

Unlike restaurant-style curries that rely heavily on oil or strong masalas, Gulla Bharath is light, nutritious, and deeply flavorful. It is commonly prepared in Konkani households, when fresh brinjals are at their best and the body craves warm, wholesome meals.

As a home cook and food vlogger, this is a recipe I return to this often because it is close to my heart and it is often prepared just before serving, mixed fresh with raw onions and generous coconut oil, and eaten with steaming rice and dalithoy. The flavor profile is subtle, smoky, tangy, and rich from coconut oil.

Recipe Overview:

• Cuisine: Konkani/Coastal Karnataka
• Course: Side dish/Main course accompaniment
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4 people

Ingredients You'll Need:

1. Mattu Gulla (or eggplant) - 180 gram (green brinjal)
2. Coconut oil - 1 tsp for greasing
3. Dry red chilies - 4 (ramnad chili)
4. Fresh coconut - ½ medium coconut
5. Tamarind - small lemon-sized
6. Onion - 1 medium
7. Water - ½ cup

Step-by-Step Gulla Bharath Recipe:

1. Roast the Mattu Gulla (Brinjal):
   Take 180 grams of Mattu Gulla (serves 4). Apply 1 teaspoon Coconut oil all over the brinjal. Roast it on a low flame, turning frequently, until the skin is charred evenly on all sides. You can also use regular eggplant if Mattu Gulla is not available.
2. Cool the Brinjal:
   Transfer the roasted brinjal to a bowl, cover it, and let it rest for 5 minutes. This helps in easy peeling.
3. Prepare the Masala:
   Heat a little oil, on low flame fry 4 Ramnad red chilies (this gives good spice) for about 1 minute.
4. Grinding Masala:
   In a mixer jar, add fried red chilies, ½ coconut (about 2 handfuls), small lemon-sized tamarind, 1 teaspoon salt, a little water and grind to smooth, semi thick paste.
5. Peel and Mash the Brinjal:
   Carefully peel the skin while the brinjal is still warm. Check the inside using a fork or spoon to ensure there are no bugs (rare, but important). If using eggplant, always check for small holes before roasting. Squeeze the juice from the stem, as it contains good flavor. Mash the brinjal well and allow it to come to room temperature.
6. Mix the Masala and Adjust Consistency:
   Add the prepared masala to the mashed brinjal and mix well. Adjust the consistency with a little water if needed. Bharath should be slightly thick, not watery.
7. Final Mixing (Just Before Serving):
   Just before lunch/dinner add 1 medium chopped onion, 3 to 4 tablespoons coconut oil. Mix well. Coconut oil gives a subtle and authentic flavor.

Serving Suggestions (Traditional Pairings):

• Hot steamed rice
• Dalithoy (Konkani plain dal) best combination
• Simple papad or boiled vegetables on the side

Expert Tips and Variations:

• Substitute Mattu Gulla with eggplant.
• Instead of chopped onion you can add asafoetida powder diluted in water.

Troubleshootings and FAQs:

• Always slow roast the brinjal to avoid burning.
• Because of raw onion refrigerate immediately and consume within 24 hours.
• Coconut oil is essential for authentic flavor and aroma.

If you enjoyed this recipe, do check out more Konkani dishes on our YouTube channel Amchi Vasari 

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