Udupi Special Brinjal known as " Mattina Gulla " has its own special flavour and whatever you prepare turns out to be superb taste. This is a special variety of brinjal/ eggplant as said earlier.
There is a story behind the special nature of this Mattina Gulla and will surely write it.
I have prepared Gulla Huli/ bolu Huli or a type of curry using some special spices, which always stay in kitchen cupboard.
I have used Famous Avarekai/field beans and Mattina gulla combined together with some special spice powder which is very fresh, home prepared spice powder.
Mattu/Matti is a place near Udupi/ Katpadi, in South Canara. It is about 6 to 8 Km from Udupi. The people over there, were very poor and struggling to lead a peaceful life. Once Shree Vadhiraja Swami of Sode Mutt came to visit this place, he saw the peoples' struggle and gave a handful of this Gulla /Brinjal /Eggplant seeds. He said from this seeds peoples' struggle will be reduced. As they grow the brinjal plant and it yield special variety of brinjals. So brinjals turned as famous and peoples' struggle reduced. It is all Swami Shree Krishna's daye/kindness and through the guru he could take care of His devotees and help them to lead peaceful life. Even now the first yield is given it to Lord Shree Krisha Mutt in Udupi.
One has to eat and relish the taste of this special Mattu Gulla and then he will be able to know that what we say is 100 % true about the taste of this kind of brinjal.
No Onion or Garlic is used in this recipe. Try and enjoy this curry. It suits to all type of dishes.
Let us see the recipe Now :
To Cook :
Mattu Gulla : 2
Avarekai : 1 Cup. 250 to 300 grams.
Methi seeds /Fenugrik seeds : 1/4 Teaspoon
To Add :
Spice Powder : 2 Tablespoons
Tamarind Pulp : 1 Tablespoons
Jaggery : 1 teaspoon
Salt : As required
Coriander leaves : 2 to 3 Tablespoons
Coconut : 2 to 3 Tablespoons
Ginger : An inch
Cooking Oil : 1 Tablespoon
Mustard seeds : 1 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry Leaves : 6 to 8 Leaves.
1. Remove the avarekai / Field beans and wash it. Pressure cook for 6 to 8 minutes and leave it for cooling.
2. Cut brinjals and put the pieces in a bowl of water for 5 Minutes.
3. Grate coconut, wash and cut curry leaves and coriander leaves. Soak tamarind in hot water for 5 minutes and squeeze out the pulp. Keep the pulp aside.
4. Wash and clean ginger and remove its outer layer. Wash it again and grate it.
5. Keep cooked averekai pan on the fie. Add cut brinjal and let it cook for 3 to 4 minutes./Till it gets soft. ( Do not over cook ). Add grated ginger.
6. Add little turmeric powder, tamarind pulp and required salt. Mix it well and cook for 2 minutes.
7. Add spice powder and mix it well and cook for another 2 minutes.
8. Keep a pan on the fire and heat. Add a tablespoon of oil, mustard seeds and jeera. Let it fry nicely.
9. Add a pinch of asafoetida and curry leaves. Add this seasoning to the curry.
10. Add a teaspoon of jaggery.
11. Mix it well and cook for another 2 minutes.
12. Put off the fire and Shift the curry to a serving dish.
13. Add cut coriander leaves and grated fresh coconut. (One Tablespoon).
14. Mix it well and Shift the ready curry to a serving dish. Top up with coriander gratings. ( Optional)
15. Serve with the main dish of your choice. Yummy curry taste best on almost all the dishes.
Do not over cook brinjals. Adding capsicum taste better. Adding garlic or onion is optional. Adding coconut grating is optional. Adding more jaggery is optional. Use of coconut oil is optional.
Time : 30 Minutes.
Serves : 3 to 4.
How to make : Home Made Spice Powder :
Dry roast 1/4 teaspoon of methi, 1/2 teaspoon of urid dal, 2 tablespoons of coriander seeds, 4 to 5 byadagi chilly, 1/2 teaspoon of jeera/cumin seeds, 5 to 6 curry leaves and a pinch of ingh. Add a small piece of cinnamon to it. (1/2 inch). Do not fry cinnamon and 1Tbs coconut, just add it after you shift the dry roast spices to a bowl. Let it get cool. Dry grind and turn it as powder.
Note : Dry roast the spices one by one on low flame.