ಕರಾವಳಿಯ, ಕಟ್ಪಾಡಿ ಸುಟ್ಟ ಗುಳ್ಳದ ಭರಿತ,ಭಾರಿ ರುಚಿ |Mattu Gulla Barith | #Manipal Kitchen |
Channel: Manipal Kitchen
Date: 03/02/2022

#IndianRecipe #Homefood #Cooking
1 ಸುಟ್ಟ ಗುಳ್ಳ (ಬದನೆ) ಇದ್ರೆ 3 ಜನರಿಗೆ ರುಚಿಯಾದ  ಗುಳ್ಳ ಭರಿತ ರೆಡಿ, ಮಟ್ಟು ಗುಳ್ಳ ಬರೀತ್ ಅದ್ಭುತ ರುಚಿ, ಯಾರಿಗೆ ತಾನೆ ಬೇಡ |  ಮಲಬದ್ದತೆ ತಡೆಯುತ್ತದೆ| Diabetic delicacy | Konkani Recipe |#Manipal Kitchen |English Sub-Titles |Coastal Special Recipe|
Udupi Gulla is nothing but Brinjal and is unique in taste as it is grown in a place called Mattu near Katpadi and is available for about 6 months of a year and is now has a international tag as well.  It has actually a sweet flavour and is green and round in shape.  We people prepare a host of dishes especially hen available .  Today I would like to share the recipe of gulla barith which is a karavali people favorite dish for which we use minimum ingredients for sure but it is cooked on fire wood which gives out a unique flavour for the dish.  Here goes the recipe.
INGREDIENTS OF THE DISH:
1. Gulla - 1 (big)
INGREDIENTS OF THE WET MASALA:
1. Coconut oil - 2 tsp
2. Fresh coconut - 2/3 cup
3. Green chili -1-2 (as per spice)
4. Tamarind /Bilimbi - as needed
5. Soft Hing - size of a peanut
6. Salt - as per taste
7. Chopped onion - as needed (to garnish, purely optional)
8. Chopped coriander leaves - as needed ( to garnish, optional)
PROCEDURE: Wash and pat dry gulla (brinjal) and grease it with coconut oil and place it in the fire as shown where it is not burning but there are a few burning red  charcoal and hot ash.  Cover greased veggie with it and leave it for about 15-20 minutes.  Take it out and check if cooked by inserting the back of a spoon as shown.  On cooling peel it and place it aside.  Place a small spatula with 1 tsp coconut oil in it on low flame.  Add a peanut size soft hing to it and fry till crispy on both sides.  Add green chili as needed and fry it .  To a blender bowl to prepare masala add coconut, fried hing, green chili, tamarind or bilimbi and salt as needed and grind it to a medium fine consistency adding water in steps.  Add 1/3 of the cooked gulla and just pulse.  Add the remaining to a mixing bowl and press with a presser.  Add grind masala to it and mix well.  Add water adjust consistency and let it be to a falling consistency.  Transfer to a serving bowl and garnish with chopped onions and coriander leaves and serve with rice and dal and also a side dish to chapati, roti, puri etc.., Yum Yum!
Serves: 2-3  


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