easy gulla bajji recipe | mattu gulla bajji recipe | eggplant - brinjal recipes

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 3 servings
  • Category: Side Dish
  • Cuisine: south indian

Ingredients

  • 2 gulla / green brinjal / eggplant
  • 2 green chillies (finely chopped)
  • 1 tbsp jaggery
  • 2 tbsp tamarind pulp
  • salt to taste

for tempering:

  • 1½ tsp ghee / clarified butter
  • 1 tbsp urad dal
  • ½ tsp mustard seeds
  • ½ tbsp urad dal
  • 2 sandige menasu / majjige menasu
  • few curry leaves
  • pinch hing /asafoetida

Method

  1. firstly, wash the green brinjal and separate the stalk. cut each into 4 pieces (if the brinjal is big, then cut them into 8-12 pieces)
  2. further, cook the chopped brinjal in a open pot with sufficient water and salt.
  3. as it cooks, the brinjal looses it bright green color and turns pale. when the brinjals pieces look soft, turn off the heat. this might take around 10- 15 minutes.
  4. allow the brinjal pieces to come to room temperature. (leaving the water behind. don't discard it).
  5. deseed the brinjal if there are too many seeds along with peeling the skin of gulla.
  6. once done add tamarind pulp, jaggery and salt in the mixing bowl.
  7. now add de-skinned brinjal and start mashing it using your hands.
  8. once done add chopped chillies and mix well.
  9. further in a small kadai heat ghee and add mustard seeds, urad dal, sandige menasu, curry leaves and hing. allow to splutter.
  10. pour the tempering to gulla bajji and give a final mix, before serving. add little water (in which the brinjals were cooked) to get desired consistency.
  11. finally, serve the gulla bajji with hot steamed rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.