Gulla sagle is a Konkani dish made with brinjal (eggplant) cooked in a spicy curry with onion, tomato and green chillies. It is served as an accompaniment to rice or roti.
This is a Konkani style stuffed brinjal or eggplant dish. It is typically served with rice and a tomato sauce.
Udupi matti gullas are a unique kind of brinjal that grows in the Udupi and surrounding areas of Karnataka. Green brinjals from a location named Matti near Udupi are known as Udupi Brinjal or Gulla, Mattu Gulla or Matti Gulla. They have a long history and are considered to be one of the most delicious brinjal varieties. In Konkani, they’re known as gulls, while in Kannada, they’re known as gullas. The text book’s name is Badanekayi. More information about Matti Gulla may be found here.
Brinjals are used to prepare a number of dishes. Brinjal Sagley (Gulla Sagley), Brinjal Fritters (Gulla Bajo), Brinjal Shallow Fries (Gulla Phodi), Brinjal Sambhar (Gulla Kolmbo), Brinjal Stir Fry (Thendle Gulla Mashinge Sanga Upakari), Smoked Brinjal (Konkani Style) (Gulla Gojju).
When compared to other gulla types, which may become bitter, these small, delicate green brinjals are very delicious. Sagle is made with these tiny matti gulla. Whole brinjals are filled with a spicy, sweet coconut masala and cooked whole till soft and delicious. Jeere meere saar is a delicious side dish that goes well with rice and dalithoy.
Keep an eye on it as it develops.
Sagle is a meal that is prepared using entire vegetables. Okra/finger lady’s may also be used to make saghle. Then it’s known as benda sagle. Sagle is made with a vegetable and coarsely ground sweet and spicy coconut masala.
Gulla sagle is best made using Udupi matti gullas. Any other type of brinjal may also be used to create gulla sagle. If they’re a little larger, cut them up and utilize the chunks.
four brinjals 1 tablespoon urad dal 1 teaspoon seeds of coriander 5 to 6 red dried chilies 3/4 cup coconut grated 1/2 tamarind (size of a lemon) 1/2 to 1 teaspoon jaggery powder season with salt to taste
a quarter teaspoon of mustard seeds 1 dried red chile, peeled and diced 1 tablespoon urad dal (optional) 1 tablespoon of vegetable oil a few of curry leaves
Time to prepare: 30-35 minutes
Method of Preparation:
Wash the brinjals and remove the stems. Cut the brinjals just 3/4 of the way through as indicated in the picture so that the masala may be stuffed through the slits and the brinjal stays whole owing to a whole bottom.
Cut the brinjal and soak it in water with a sprinkle of turmeric and salt for 15-20 minutes. Any bitterness in the brinjals is eliminated as a result of this process.
Prepare the masala in the meanwhile.
In a frying/tempering pan, heat a teaspoon of oil, then add 1 teaspoon of urad dal and corainder seeds. Fry till the urad dal becomes a golden brown color. Then add 5 dried red chilies and cook for a few seconds, until fragrant. When the fragrance of cooked urad dal, coriander, and red chillies fills the room, turn off the heat. That’s when the urad dal is just starting to brown. In the pan, red chilies will continue to fry. Place them on a platter and let aside to cool.
Once they’ve cooled, crush them into a coarse paste with coconut, jaggery, salt, and tamarind, using as little water as possible. Set it aside for now.
In a wok, heat the oil and mustard seeds.
When the mustard seeds begin to pop, add the urad dal, red chili pieces, and curry leaves and continue to cook until the urad dal begins to brown.
Meanwhile, drain the water from the slit brinjals and put the ground masala into the slits. (If necessary, perform this prep beforehand before seasoning the pan.)
P.S. When exposed to air, brinjal begins to oxidize and blacken, so keep them immersed in water until then.
Keep the filled brinjals in the seasoned pan, add a little water, and simmer on a low heat with the lid covered.
Rotate brinjals after a few minutes. Allow some water to remain at the bottom of the pan until the brinjals are cooked through, otherwise they will cling to the bottom and burn. So, if necessary, add a little water at regular intervals.
Repeat the preceding procedure until the brinjals are tender and well-cooked. In the end, the consistency is typically dry to semi-thick. The consistency is becoming more dry.
More Konkani cuisine side dishes may be found here.
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The brinjal is a vegetable that is native to India. It is also known as eggplant in some regions. They are usually stuffed with spicy potato stuffing and cooked in a gravy of coconut milk, tomato puree, ginger-garlic paste, cumin seeds, coriander powder, red chilli powder, turmeric powder, garam masala and salt.
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