Udupi Mattu Gulla Puddi Saghle (Stuffed Mattu Brinjal Masala Curry) - Authentic GSB Konkani Cuisine

Known for its unique taste, the Mattu Gulla which has a GI tag for authenticity is grown in the Mattu, Kaipunjal, and Uliyargoli villages of Udupi district. About 200 farmers cultivate this rare variety of brinjal on about 120 acres of land from October to June.

In this video, I take you thru the process of creating the delicious Mattu Gulla Puddi Saghle which is a delicacy in GSB Konkani households. It is a traditional and uncommon delicacy, a dish made using a regional aubergine that is stuffed with spicy masala and cooked till it is slightly roasted. The recipe was perfected by my grandmother and has been handed down over 3 generations.


INGREDIENTS:
4 medium-sized Mattu Gulla
1 Small onion
3 Teaspoons Mustard seeds
4 Tablespoons Raw Coconut Oil

FOR MASALA:
2.5 CUPS freshly grated coconut
8 Dried Red Chillies (Ramnad)
1 Small lemon-sized ball of Tamarind
2 teaspoons fenugreek Seeds
4 Teaspoons Coriander seeds
5 grams Jaggery
2 Tablespoons Crystal Salt
Water to bind


You can also use a mixer-grinder to make the masala. It will not have the same taste as the ground version but will be good enough. :)


PROCEDURE - in the video

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