The green Mattu Gulla brings a unique flavor and aroma to the South Indian Sambar. One particular vegetable that occupies pride of place is the Mattu gulla. Also called Udupi gulla, this is a variety of green eggplant (or brinjal), called gulla because of its spherical shape. Exclusive to villages like Mattu, Katapady, and Kaipunjal, in and around Udupi, this variety of eggplant has a rather distinctive flavor and aroma, setting itself apart from other varieties.
Ingredients
2 Matti gullas/ Brinjals(a variety of green brinjal that you get in South Kanara District)
2 drumsticks
1/2 cup boiled Toor dal
1 chopped tomato
Salt to taste
Chopped coriander leaves
For the masala paste:
In a pan heat 2 tsp oil and roast:
3 tsp coriander seeds/daniya seeds
1 tsp jeera/ cumin seeds
4-5 methi/ fenugreek seeds
chanadal size hing/asafoetida
2 tsp chana dal
2 tsp urad dal
3-4 peppercorns
4-5 curry leaves
1/2tsp turmeric/Haldi
5 dry red chillies
Roast these ingredients on a low flame till it becomes brown,remove in a plate, and in the same pan roast 3 tbsp grated fresh coconut till brown
Grind all the above-roasted ingredients with little tamarind into a fine paste and keep aside
FOr the tempering:
4 tsp oil
2 tsp mustard
2 sprigs of curry leaves
Procedure
Cut the brinjals into big pieces and put them in water
Remove the skin of the drumsticks and cut into 2 inches pieces, was and cook it with brinjal, chopped tomato, with 2 cups water, a little salt
Once it is cooked add dal, masala paste as required,salt to taste, and water if required
Make it boil for 5 mins, add chopped coriander leaves
Temper with the mentioned ingredients and serve hot with hor rice and papad or any dosa, idli, or idiyappam.
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