Saturday, October 15, 2011

Gulla Puddi Sagle (Stuffed Green Brinjal)

Gulla Puddi Sagle is a konkani version of stuffed brinjal. Its a very tasty dish. It is cooked in oil without adding water! So now you can imagine how it might taste:-) It is a favorite dish of my father and brother. When I was staying in Udupi, my father used to get mattu gulla regularly. I am not a great fan of these pretty tiny green brinjals, but always loved the masala stuffed in it. After my marriage never got a chance to eat it. I was happy when I saw them in one of the stores. When I made it this time, enjoyed the brinjals as well (after a long time everything tastes good:-)). Even my husband ate it happily, who hates brinjals.

  • Green Brinjal/Thai Eggplant- 5
  • Grated Coconut- 3/4 cup
  • Roasted red chillies- 4-5
  • Tamarind- A small ball (goose berry sized)
  • Coriander seeds- 1 tsp
  • Split black gram/Urad dal- 1 1/2 tsp
  • Jaggery- 1/2 Tbsp
  • Mustard seeds- 1 tsp
  • Oil- 3-4 Tbsp
  • Curry leaves- few
  • Salt- To taste

Wash the eggplant and remove its stalk. Now, since we have to stuff the masala in the eggplant, we need to cut it in a way that it will hold the masala. The picture below gives an idea as to how it has to be done. First cut it horizontally all along from top till almost the bottom with a space of nearly 1/2cm. Then repeat the same procedure vertically. Once this is done put it in a bowl containing water (to prevent blackening).

To Prepare Masala: Fry coriander seeds and urad dal in 1/2 tsp of oil, until it turns light brown. Allow it to cool. Now grind grated coconut, roasted red chillies, tamarind, jaggery, salt and roasted coriander seeds, urad dal. Add little water so that all the things get well blended. Don't make the masala very fine. 

Now remove the brinjals from the water and dry it using a cloth (or paper towel). If it has little water in it, then the stuffed masala will start flowing out of the brinjal.
Once it is completely dry, start stuffing the brinjal carefully without damaging it. After stuffing, it will look like this.

Now start heating oil in a kadai (I have taken more oil because we are cooking the stuffed brinjal in oil without adding water. But if you are health conscious, then you can cut down on oil and add water instead). Once it gets heated, add mustard seeds. After it splutters, add curry leaves. Now keep the stuffed brinjal one by one in the kadai (if there is left over masala, then just add it)

Close the lid and cook it on low heat (less than medium). After 8-10 minutes, flip the brinjals carefully to cook the other side. Close the lid again. it might take 15 more minutes to cook completely. Keep checking in between to avoid the brinjals getting burnt. Gulla Puddi Sagle is ready!!

Serve it hot with rice or dosa. The best combination I would suggest is- Rice, Dalitoy, Gulla Puddi sagle and paapad (or vodi)..Yum yum..really its a heavenly combination!! Try them soon. Above measurement serves two people.

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