Boiled Indian Green Eggplant Dip/gulla Bajji (in Tulu)

by Prameela Bhat

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This is one of the most popular traditional dishes of udupi. This bajji/gojju or dip is typically prepared using special variety of round shaped green brinjal, that is called "mattu gulla" in tulu. Any variety of Brinjal can be used for this recipe.

No lentils ... No Coconut used in this recipe.This tastes too good when it is served with hot steamed rice and a spoonful of coconut oil.

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Boiled Indian Green Eggplant Dip/gulla Bajji (in Tulu) recipe - How to make Boiled Indian Green Eggplant Dip/gulla Bajji (in Tulu)

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Preparation Time: 5 mins Cooking Time: 15 mins Total Time: 20 mins 4Makes 4 serving
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Ingredients

5 mattu gulla/ any Indian green/violet brinjals (baingan / eggplant)
2 tsp tamarind (imli) paste
salt to taste
3 tsp grated jaggery (gur)
pinch of turmeric powder (haldi)
2 tbsp chopped coriander (dhania) leaves
4-5 fresh red or green chilli slit into half
1/2 tsp of asafoetida (hing) powder

For Seasoning
2 tbsp coconut oil or cooking oil
1 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
10-15 curry leaves (kadi patta)
3 dry red chillies (pandi) slit into halves

Method

Wash and chop the brinjals.
Boil 1 cup of water in cooking vessel and add chopped brinjal to it.
Add turmeric powder, jaggery and tamarind paste to it. Let it cook in a medium flame.When the brinjal is 3/4th cooked add salt and give a quick stir.
Switch off the flame. Let it cool for sometime.Using your hands/laddle smash the warm boiled brinjals. Don't smash into a very smooth paste.
Now add in asafoetida powder, green chilly and coriander leaves and mix nicely. (mash the chopped green chilies little bit so that smell and spiciness get mixed with the dish well.)
In a separate pan , heat 2tbsp of oil and add in mustard seeds . After mustard seed pops out and in urad dal,red chilly,curry leaves.Once the urad dal turns golden brown, switch off the flame.Add this seasoning on top of bajji/gojju/dip and mix it nicely.