Saturday, April 5, 2014

Gulla (Brinjal) Mosaru Bajji ( Gulla Raitha)

Brinjal (Gulla in Kannada) bajji is a side dish. Mattina Gulla the special kind of brinjal which grows only in the particular place called Mattu near Katpadi - Udupi. Udupi is very famous for Shri Krishna Temple and the famous ideal Udupi Vegetarian hotels are World famous too. Udupi lies in South Karnataka or Dakshina Kannada.

The story goes like this, the people of Mattu and around were struggling to lead a life. Shri Vadhiraja Swami (Sode Mutt 's Swamiji) came to visit them. Seeing the people's struggle, he gave some seeds and asked them sow in the field and get benefit from that plant. The plants gave a good yield and the taste and became very famous. Farmers could lead a peaceful life. Mattu Gulla never else be found, and the Brinjal grown in Mattu stands in the first place and world wide famous. Even now the first crops of brinjals from these areas will be given to Shri Krishna Temple as Kanike or Arpane.

Gulla means badane or brinjal. We can prepare many varieties of dishes from brinjal. Here is a recipe of Simple and easy Gulla bajji. In olden times normally food was cooked using fire wood and charcoals. In those days people used to cook this gulla by keeping gulla under the fire. When it is cooked, they remove the outer layer and take the pulp to use for chutney or spicy or mosaru bajji (curry prepared using curd). Later on people started using gas. Even now people cook this on the burner, and then prepare the dishes. The smell adds to the taste.

Here is a recipe of  Gulla Mosaru Bajji (Brinjal pulp mixed with Curd). Instead of cooking on the gas, I just cut them in to small pieces and pressure cooked. Gulla Mosaru bajji goes very well with hot rice, chapatis, pooris, roti or even with Masala mixed rice. I have added the Majjige menasu to give a spicy and aromatic touch. I am sure each and every one will surely love this Gulla bhajji and enjoy.

Ingredients :

Gulla (Brinjal) : 1
Green chilly : 2
Curd : 1 Cup
Mustard seeds : 1/2 Tea spoon
Urid dal (optional) : 1/2 Tea spoon
Ingh : a pinch
Curry leaves : 5 to 6
Coriander leaves: 2 Table spoons
Salt : required :
Coconut oil : 1 Tea spoon
Sandige Menasu ( Green chilly soaked in butter milk, salt and dried in the sun) : 2

Method :

1. Wash and cut brinjal and put it in a bowl of water for 5 to 10 minutes.



2. Wash and pressure cook brinjal without adding water for 5 minutes. Let it cool.
3. Remove the outer skin of the brinjal pieces cooked. Wash and cut green chilly and coriander leaves.
4. Take a big bowl and put brinjal pulp.
5. Add coriander leaves, salt and cut green chilly.
6. Mix all the ingredients in the bowl.
7. Now keep a pan on the fire and heat. Add mustard seeds and urid dal. Let the mustard seeds spurt.
8. Add curry leaves and Sandige menasu. Fry sandige menasu till they are black.
9. Add ingh to the fried mixture.
10. Put off the gas and add the fried mixture to brinjal mixture.
11. Add a cup of curd and mix it nicely and shift the ready Gulla Mosaru Bajji to a serving dish.


12. Add coriander leaves, mix well and serve with Hot rice or chapati as one of the side dish.


Note:

We can prepare Gulla Bajji with any round variety of brinjal
You can even bake this brinjal in the oven. Just apply any cooking oil and bake this until its soft. Applying oil helps to remove the outer skin easily. Even you can cook on gas, must turn each side of brinjal to cook the whole brinjal. Pressure cooking the brinjal without adding water is an easy way. You can also add cut onions on the top of mosaru bajji just before serving. It taste different. Sandige Menasu adds taste to the Mosaru bajji. Red chilly also can be used instead of Sandige Menasu. Inidan house hold make sure that they prepare this Sandige menasu will be dried during Hot summer months, store and use this for the whole year. Using savoury curd gives a better taste to the mosaru bajji.
Serves : 2 to 3
Time : 10 Minutes.

3 comments:

  1. Sounds interesting........ Looks too good!!

    ReplyDelete
  2. my fav mosaru gojju of all.. luv it anytime...

    ReplyDelete
  3. Thanks Sony and Smitha Kalluraya..

    ReplyDelete

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