gulla bajji recipe | mattu gulla bajji recipe | eggplant - brinjal recipes (2024)

gulla bajji recipe | mattu gulla bajji recipe | eggplant – brinjal recipeswith detailed photo recipe. a healthy, tasty and spicy brinjal recipe which is an ideal side dish for rice served just before rasam or sambar. gulla bajji is a popular brinjal recipe from udupi – mangalore and kokani recipes.

gulla bajji recipe | mattu gulla bajji recipe | eggplant – brinjal recipes with step by step photo recipes. gulla bajji is usually prepared with mattu gulla (a regional brinjal). however, it can also be prepared with green brinjal, and taste slightly different from traditional recipe. bajji recipe is an authentic side dish recipe from south canara which is prepared just from blending cooked brinjal with tamarind, jaggery and salt.

this recipe is prepared and shared by my mother in law when i had been to india this year. brinjal / eggplant recipes are very popularly prepared during festival and functions. there are several authentic brinjal recipes likegulla bolu koddel recipe,baingan masala recipe,baingan bharta recipe,ennegayiandvangi bath recipe. out of all these recipes, i prefer to gulla ale bajji, as they are having mixed combination of tangy, spicy and sweet flavour.

furthermore, some tips and suggestions to prepare perfect gulla bajji recipe. firstly, use green and fresh brinjal to prepare this recipe.secondly, make sure there are no worms inside the brinjal. also adjust the spiciness and tanginess basedon your taste bud. furthermore, boil the brinjal in very little water, as brinjal also releases water. finally, you can also add finely chopped onions to enhance the flavour of gulla bajji recipe.

finally i do request you to check my other chutney recipesfrom my blog. especially, tomato chutney, banana chutney recipe,onion tomato chutney, green chutney, red chutney, tamarind chutney, capsicum chutney and coconut chutney recipe. also i request you to check my other recipes collection board like,

• starters or entree recipes collection
• rasam recipes collection
• sambar recipes collection

gulla bajji, mattu gulla bajji, eggplant – brinjal side dish recipe card below :

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

HEBBARS KITCHEN

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

5 from 268 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Side Dish

Cuisine south indian

Servings 3 servings

Ingredients

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

See Also

Andhra Green Chilli Chicken Recipe

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

Instructions

• 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)

• further, cook the chopped brinjal in a open pot with sufficient water and salt.

• 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.

• allow the brinjal pieces to come to room temperature. (leaving the water behind. don't discard it).

• deseed the brinjal if there are too many seeds along with peeling the skin of gulla.

• once done add tamarind pulp, jaggery and salt in the mixing bowl.

• now add de-skinned brinjal and start mashing it using your hands.

• once done add chopped chillies and mix well.

• further in a small kadai heat ghee and add mustard seeds, urad dal, sandige menasu, curry leaves and hing. allow to splutter.

• 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.

• finally, serve the gulla bajji with hot steamed rice.

Tried this recipe?Mention @HebbarsKitchen or tag #hebbarskitchen!

step by step gulla bajji, mattu gulla bajji, eggplant – brinjal side dish photo recipe :

1. firstly, wash the green brinjal andseparatethe 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 addmustard seeds, urad dal, sandige menasu, curry leaves and hing. allow to splutter.
   
10. pour the temperingto 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.

notes:

• firstly, add 1 tbsp of coconut for thicker consistency.
• also add chopped onions and coriander leaves at the end for more flavours.
• additionally, tempering with coconut oil gives a nice aroma to the gojju.
• finally, gulla bajji taste great when prepared with mattu gulla / green eggplant.