Thursday, March 3, 2011

Gulla Bajji (Green Brinjal Bajji)

“Guul” or “the right name for it would be “Matti Guul” (the GSB community knows it as). It is grown in a small village called “Mattu” and hence the name “Matti Guul”. This may look like a green brinjal to a layman but for the Amchis or GSB community, this is something to die for!

Legend has it that the seed for this variety was given by one of the swamiji’s of Shri Krishna Math in Udupi. Hence it has some divine connection !

This vegetable is seasonal (available during the months of Jan and Feb) unlike the normal brinjal which is available throughout the year. So, during this time of the year almost every housewife in Udupi, Mangalore and surrounding places will stock this vegetable and prepare various dishes as Gulla Bajji, Gulla Sagle, Gulla Phodi (one of the most sought after dish) and of course it can also be used in Sambhar, Gajbajje etc

This is a simple and a tasty dish. 

Gulla Bajji


Gullas (green Brinjal)
Green chilies ( chopped)
2 or more as per taste
Tamarind lump
Marble sized
½ tsp
As per taste
2 tsps
½ cup
Garnishing (optional)

Onion chopped
1- 2 tbsps
Corriander leaves chopped
1 tbsp


  1. Wash the Gullas and wipe them clean with a kitchen towel. Do not remove or cut the stalk – as with the help of this stalk you can easily roast the Gulla over the flame directly.
  2. Smear the Gullas with little oil and then roast them over the gas directly. Alternatively, If you have a conventional oven, then cover these Gullas with aluminum foil and roast them in the oven till they are cooked which will take approximately about 20 -30 mins. depending upon the type of your oven and the temperature settings.
  3. When cooled, peel the roasted Gullas and mash them with a potato masher OR use your hands to mash them and keep aside.
  4. In a bowl, crush chopped green chilies, salt, add to it tamarind, asafetida and water. Mix well.
  5. Add the peeled and mashed Gullas. Combine it well. Top it with 2 tsps of oil and mix again.
  6. Garnish with chopped onions and coriander leaves. This is optional.

Serves: 4

  • Traditionally, in this recipe, coconut oil is used. Any other oil can also be used.
  • This is geneally prepared as a side-dish  Goes well with chapattis too.
  • “Guul” can also be boiled and mashed but the taste of the “Bajji” will differ slightly. When roasted over flame, the taste is enhanced due to the slightly burnt skin of the Guul.
  • A roasting pan with handle is available which I find quite helpful and easy to use. But this time I roasted it in the oven.