matti gullas are a special type of eggplant/brinjal found in coastal town of Udupi.
- Green brinjal (Matti Gulla)-1
- Grated coconut: 2 tsp
- Green chilli: 2
- Cilantro (coriander leaves): 2-3 sprigs
- Onion- 1
- Coconut oil-1/2 tsp
Roast/char brinjal over fire on a gas burner .
When cool peel the skin of the charred/roasted brinjal.
Allow the brinjal to get warm. Then transfer the brinjal to a mixing bowl.
Now start smashing it using your hands. Once done add chopped cilantro, Onion,chopped green chillis, grated coconut ..
Mix well. Add little water to get desired consistency. I made it medium thick( Bajji should be thick and not to be diluted). Add salt..
Then finally drizzle coconut oil and give a final mix. Gulla Bajji is ready!!
Serve it as a side dish to Pej or Rice
-You can also add lil asafoetida (hing) instead of onions..
-Instead of roasting brinjal u can also cut into big pieces and boil them in just enough water and later smash them..
Recipe courtesy : Pallavi S Nayak