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| White Rice, Dalithoy and Gulla Bhajji |
Introduction
If you love traditional coastal Karnataka food, this Mattu Gulla Recipe is something truly special. Known for its unique flavour and cultural significance, Mattu Gulla is a variety of green brinjal grown around Udupi and widely used in temple-style cooking. As someone who has grown up enjoying Konkani cuisine, this Brinjal Bhajji is one of those recipes that instantly reminds me of simple, comforting meals served with hot rice and dalithoy.
Unlike regular eggplant recipes, this dish stands out because of its smoky flavour, achieved by roasting the brinjal directly on flame. This method enhances the taste naturally, without needing heavy spices. The combination of coconut, green chili, and coconut oil makes it a perfect South Indian recipe that is both minimal and deeply satisfying.
What is Mattu Gulla Bhajji?
Mattu Gulla Bhajji is a traditional Konkani-style roasted brinjal dish made by charring green brinjals, mashing them, and mixing with fresh coconut, green chili, coriander leaves and coconut oil.
Unlike typical curries, this is a no-tempering, quick preparation that focuses on freshness and natural flavours. It is commonly served as a side dish with rice and dal.
Serves: 4
Ingredients You'll Need:
- Mattu Gulla - 200 gram (green brinjal or eggplant)
- Salt - ½ tbsp
- Grated coconut - 1 tbsp
- Green chili - 1
- Fresh coriander leaves - 2 to 3 tbsp
- Onion - 1 small
- Lemon juice or tamarind pulp - 1 to 2 tbsp
- Coconut oil - 3 to 4 tbsp
- Water - as needed
Step-by-Step Gulla Bhajji Recipe:
- Roast the Brinjal:Apply a thin layer of oil on the brinjal. Place it directly on a low flame and roast evenly until the skin is charred and the inside becomes soft.
- Rest and Peel:Place the roasted brinjal in a bowl, cover it, and let it rest for 5 minutes. Then peel the skin while it is still warm.
- Prepare the Pulp:Remove the stem and squeeze out any excess juice. Check for insects inside before mashing. Mash the pulp thoroughly.
- Prepare Coconut Mix:In a blender or mortar pestle, combine: salt, green chili, grated coconut, coriander leaves. Grind lightly into a coarse mixture. Add a little water if needed.
- Combine Everything:Add the coconut mixture to the mashed brinjal. Mix well. Add lemon juice or tamarind pulp for tanginess.
- Add Final Ingredients:Add finely chopped onion and mix. If you don't eat onion, use diluted asafoetida (hing) water for flavour. Finally, add 3 to 4 tablespoons of coconut oil and mix well.
- Serve Fresh:Your Mattu Gulla Bhajji is ready. Serve immediately with hot rice.
Other Dishes Using Mattu Gulla:
Tips and Variations:
- Always roast on direct flame. Rotate continuously for even charring. Avoid high flame, it burns outside but leaves inside raw.
- Use less coconut if you want the smoky flavor to dominate.
- If you are using spicy chili reduce the quantity.
- If Mattu Gulla is not available make this recipe using regular tender eggplants.
- Adding coconut oil enhances aroma and gives authentic coastal flavour.
- You can replace onion with diluted asafoetida (hing) water.
- Mix with curd for a creamy version.
- You can also make this by steam or saute. But you will miss the authentic smoky flavour.
Serving Suggestions
- Hot steamed rice and dal
- Simple curd rice
- Coconut based curries
- Rasam or sambaar
Storage Tips:
- Best consumed fresh
- If onion is added, store in fridge and finish within a day
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