Introduction:
If you are looking for the ultimate comfort food that captures the essence of Coastal Karnataka, the Mattu Gulla Gojju is a dish that deserves a permanent spot in your kitchen. This smoky, tangy, and slightly spicy roasted brinjal curry is a staple in Udupi and Konkani households. What makes it truly special is the star ingredient - the Mattu Gulla, a unique green brinjal grown specifically in the village of Mattu near Udupi, which even boasts a GI (Geographical Indication) tag!What is Mattu Gulla Gojju?
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| Mattu Gulla Gojju Without Onion |
Mattu Gulla Gojju is a traditional Konkani and Udupi side dish made from fire-roasted brinjals. In the local Tulu and Kannada dialects, "Gulla" refers to this specific variety of green, round eggplant, and "Gojju" refers to a mash-based curry or chutney.
Unlike many Indian curries that rely on a base of sauteed onions and tomatoes, this Udupi Gulla recipe is strictly Sattvic prepared without onion or garlic. The flavor profile is a masterful balance of three elements: the smokiness from roasting over an open flame, the tanginess from tamarind, and the pungent aroma of high-quality hing (asafoetida) and coconut oil.
Serves: 4
Ingredients You'll Need:
- Mattu Gulla - 230 gram (green brinjal or eggplant)
- Coconut oil - 1 tsp (for coating brinjal)
- Tamarind - small coin sized (5 gram)
- Water - little to soak tamarind
- Salt - ½ tbsp
- Green chili - 1
- Water - half cup
- Coconut oil - 2 tbsp (for tempering)
- Mustard seeds - ¼ tsp
- Curry leaves - 1 sprig
- Asafoetida powder - ¼ tbsp
Step-by-Step Gulla Gojju 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. Soak tamarind in little water and after 5 minutes extract the pulp of the tamarind.
- Prepare Mix:In a blender or mortar pestle, combine: salt, green chili. Grind lightly into a coarse mixture. Add a little water if needed.
- Combine Everything:Add the mixture and the tamarind pulp to the mashed brinjal. Mix well. Add water and adjust the consistency, it should be thick and scoopable, not runny.
- The Tempering:
Heat coconut oil in a small pan. Once it shimmers, add mustard seeds. When they splutter, add curry leaves and asafoetida powder. Pour this sizzling tempering over the gojju. The aroma of asafoetida hitting the cold mash is heavenly!
Other Dishes Using Mattu Gulla:
Tips for the Gulla Gojju:
- If possible use a mortar pestle to grind the masala. The texture should be slightly chunky and hand-mashed brinjal.
- Use a not very spicy variety of green chili if you want to enjoy the smokiness of the brinjal. If you use bird's eye chili, it might overpower the delicate Udupi flavors.
- If you have access to a charcoal grill, use it! It takes the smoky roasted brinjal gojju to a whole different level compared to a gas stove.
Variations and Substitutions:
- If you can't find Mattu Gulla, use the large purple Eggplant (Baingan) used for Bharta. The taste will be slightly sweeter but still delicious.
- You can also add 2 tablespoons of thick whisked yogurt (curd) at the end for a creamy, tangy twist.
Serving Suggestions:
The most traditional way to eat Mattu Gulla Gojju is with steamed white rice drizzled with ghee, dalithoy and papad for that extra crunch.
Storage:
- This gojju stays fresh for 2 days in an airtight container.
- Do not boil this dish on a stove to reheat it, as it can change the texture of the mash. Instead, bring it to room temperature before serving.
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