Introduction
If you grew up in a Konkani household or have spent time in coastal Karnataka, the name "Mattu Gulla" likely sparks an immediate sense of nostalgia. This isn't just any eggplant; it is a legendary green brinjal grown in the village of Mattu, blessed by the saint Shri Vadiraja Teertha. Whenever I prepare this Mattu Gulla Bajji recipe, the aroma of charring skin over an open flame instantly transports me back to my grandmother's kitchen, where smoky flavors and raw coconut oil were the stars of every meal.
This dish, often called Gulla Bhajji, is a rustic, no-cook (aside from roasting) mash that highlights the creaminess of the vegetable. Whether you are a beginner looking for an easy Mattu Gulla bajji recipe or a seasoned cook revisiting a traditional Konkani Gulla bajji recipe, this guide will ensure you get that perfect, authentic smoky finish every single time.
What is Mattu Gulla Bhajji?
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| White Rice, Dalithoy and Gulla Bhajji |
Mattu Gulla Bajji is a traditional South Indian side dish, specifically from the GSB (Gowd Saraswat Brahmin) and Udupi cuisines. The word "Gulla" refers to the specific round, green brinjal variety, while "Bajji" refers to a seasoned mash.
Unlike the North Indian Baingan Bharta, which involves sautéing spices and tomatoes, the Udupi style Gulla Bajji is focused on "raw" preparation. The vegetable is fire-roasted until tender, mashed by hand, and then seasoned with raw aromatics like green chilies, coriander leaves, onion, and a generous drizzle of coconut oil. It is a humble, healthy, and incredibly flavorful green brinjal mash Indian recipe.
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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