Thursday, 29 November 2012

"Gulla Bajji" - A Konkani delicacy or Smoked Thai Eggplant Mash

This dish is made using "Mattu Gulla", the famed Udupi brinjal/eggplant. The famed eggplant species adds an exceptional flavour to the Mangalorean/Konkani cuisine and has tickled the taste buds of the food buffs far beyond the district. The Gulla is grown only in Katpadi, Mattu and Kaipunjalu in Udupi district.
This eggplant is also very close in taste to the "Thai Eggplant" grown in South East Asia and Sri Lanka.
However if you do not find either of these, you could make this dish with the most easily available eggplant/brinjal which is fleshy.
But this dish is a must try as its very easy to make and yet so delicious!
You could use it as a side-dish with rotis or with rice and dal.For me this dish is the most favorite accompaniment with Red Rice Konji or porridge also known as "Pe'j" in konkani.

Serves 3

Matti Gulla or Thai Eggplant or Any fleshy eggplant/brinjal - 1 large

Tamarind juice - 1 tbsp
Onion - 1 - finely chopped
Green chilies - 2 - crushed well
Ginger - 1 inch piece - crushed well
Salt - 1 tsp

Roast the Matti Gulla or Thai Eggplant or any fleshy eggplant/brinjal on open fire.
Alternately you could grill it in an oven/grill.
Roast/Grill until the outer green skin is charred to black.

Remove from fire and allow to cool.
Peel the outer charred skin.

Take a large bowl, mash the peeled eggplant or gulla well with your hands or with a masher.
Add salt, tamarind juice and the crushed green chilies, ginger and half the quantity of chopped onions and mix well.

Garnish with the remaining chopped onions and more green chilies if required just before serving.

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