Udupi Mattu Gulla, or Udupi Matti Gulla, is a variety of green brinjal grown in and around the village of Matti (also called Mattu) Mattu Gulla is green in color, unlike the purple brinjals grown in other places. As the word "Gulla" indicates, it is spherical in shape. It is a seasonal vegetable that is grown after the monsoon season from the months of September and October. It has low moisture content and is known for its unique taste.
Ingredients
2 Matti Gulla/ Brinjals (a variety of green brinjal that you get in South Kanara District)
2 drumsticks
1/2 cup boiled toor dal
1 chopped tomato
Salt to taste
Chopped coriander leaves
For the masala paste:
In a pan heat 2 tsp oil and roast:
3 tsp coriander seeds/daniya seeds
1 tsp jeera/ cumin seeds
4-5 methi/ fenugreek seeds
chanadal size hing/asafoetida
2 tsp chana dal
2 tsp urad dal
3-4 peppercorns
4-5 curry leaves
1/2tsp turmeric/haldi
5 dry red chillies
Roast these ingredients on a low flame till it becomes brown, remove in a plate, and in the same pan roast 3 tblsp grated fresh coconut till brown
Grind all the above-roasted ingredients with little tamarind into a fine paste and keep aside
For the tempering:
4 tsp oil
2 tsp mustard
2 sprigs of curry leaves
Procedure
Cut the brinjals into big pieces and put them in water
Remove the skin of the drumsticks and cut into 2 inches pieces, was and cook it with brinjal, chopped tomato, 2 cups water, a little salt
Once it is cooked add dal, masala paste as required,salt to taste, and water if required
Make it boil for 5 mins, add chopped coriander leaves
Temper with the mentioned ingredients and serve hot with hor rice and papad or any dosa,idli, or idiyappam.