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

Introduction

If you have ever visited the coastal town of Udupi in Karnataka, you know that the local cuisine is incomplete without the legendary Mattu Gulla. This unique, green-skinned brinjal is more than just a vegetable; it carries a GI (Geographical Indication) tag and a 500-year-old history linked to the Krishna Mutt. Today, I am sharing the most cherished way to enjoy it: the Mattu Gulla Bharath Recipe.

Growing up in a Konkani household, the aroma of roasting brinjal on an open flame meant one thing, Gulla Bharath (or Gulla Bhaarat) was on the menu. This isn't your typical North Indian Baingan Bharta. This is a South Indian Eggplant Mash that balances the smokiness of charred skin with the tropical richness of fresh coconut and the sharp tang of tamarind. Whether you call it Mase-Gulla or Gulla Bajji, this dish is the ultimate soul food.

In this guide, I’ll walk you through the traditional Udupi style Mattu Gulla Bhaarat step by step, ensuring even beginners can achieve that perfect smoky flavor at home.

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?

White Rice, Dalithoy and Gulla Bharath

Gulla Bharath is a traditional Konkani and GSB (Gowd Saraswat Brahmin) side dish. The word "Gulla" refers to the specific variety of brinjal grown in the village of Mattu, and "Bharath" (or Bharta) refers to the mashed preparation.

Unlike other eggplant recipes that involve heavy sautéing, this Konkani style Gulla Bharath relies on raw, fresh ingredients added to fire-roasted eggplant. It is a "no-cook" masala recipe once the roasting is done, preserving the fresh enzymes and vibrant flavors of the coconut and raw onions.

Serves: 4

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.

Other Dishes Using Mattu Gulla:

• Gulla Bhajji
• Gulla Gojju our grandmother's recipe
• Gulla Gojju Without Onion

Serving Suggestions (Traditional Pairings):

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

Tips and Variations:

• You can Substitute Mattu Gulla with eggplant.
• Never add the coconut masala to hot mashed brinjal. It can cause the coconut to taste slightly "cooked" or sour. Let the mash reach room temperature.
• If you can't find Ramnad chilies, use Byadgi chilies for color or Guntur chilies for heat.
• Instead of chopped onion you can add asafoetida powder diluted in water.
• This is a Mattu Gulla coconut spicy mash recipe, not a gravy. Keep it thick enough to stay on a spoon.

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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