Monday, June 20, 2016

Brinjal Palya (Udupi Gulla Palya)

Brinjal Palya is always a yummy dish that always goes with all most all the main dish. And there are different ways to prepare this Palya. (Dry curry). This kind of brinjal is normally famous in Udupi. It is called Mattina Gulla, this special kind of brinjal is grown in a place called "Mattu" near Udupi in Karnataka India. So it is called as Mattina Gulla.

This Mattu village is famous for a particular variety of brinjal (eggplant) That is grown only in this village. Mattu Gulla is is light green in colour and is in spherical. The first brinjal harvested is offered to Lord Krishna at Krishna Matt in Udupi. These brinjal seeds are said to be given by Shree Vadhiraja Swamiji and Mattu Gulla is famous for non septic in nature. (not spoiling).
I have used green chilly and little spice to cook this Brinjal Palya. (Dry Curry).
No onion or no garlic is used in this palya. You can use any variety of brinjal and cook in this way.

Things Needed :

Brinjal : 1 (Big)
Green chilly : 2
Puliyogre gojju : 1/2 Teaspoon
Salt : to taste
Oil :1 Tablespoon
Mustard Seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Ingh : a pinch
Methi Seeds : 5 to 6 seeds.
Coconut : 2 to 3 Tablespoons (Fresh and grated)
Curry Leaves : 6 to 8
Coriander Leaves : 2 to 3 Tablespoons.
Turmeric Powder : a little

Method :

1. Wash and cut brinjal into thin pieces. (Slightly longer), put the pieces in a bowl of water.
2. Wash and cut green chilly, coriander leaves and keep it aside.
3. Keep a frying pan on the fire and heat. Put oil.
4. Put mustard seeds and urid dal. Let the mustard seeds splutter. Add methi/fenugrik seeds.
5. Add ingh, curry leaves and green chilly. Fry for 10 seconds.
6. Squeeze out the water from brinjal and add it to the mustard mixture.
7. Mix it well and let it fry on low flame. Stir in between.
8. Add turmeric powder and salt. Add puliyogre mixture. (just 1/2 Teaspoon).

9. Mix it well and stir slowly. Let it cook on low flame.

10. Add coconut and mix it well nicely. Add coriander leaves.
11.Shift ready palya to a serving dish.

11. Serve Brinjal Palya as one of the side dish.
Note :
Soaking brinjal pieces help the brinjal to get away with bitter taste. Wash it nicely and then soak the pieces in a big bowl of water. Any variety of brinjal can be used. Adding more spice is optional.
Adding more oil adds to the taste but it is not good to use more oil. You can use tamarind pulp ( 1 teaspoon), a very little jaggery and rasam powder to the curry instead of puliyogare gojju.
Time : 15 Minutes.
Serves : 2 to 3.
Home made Puliyogre gojju :
Take a big ball size of tamarind and put it in hot water (1/2 Glass) for 5 minutes. Squeeze out the pulp and put it in a big bowl. Keep the bowl of tamarind pulp on fire. Add salt and jaggery. (2 to 3 Tablespoons). Add turmeric powder. Mix it well and let it get thick. Add chilly powder /Rasam powder to the boiling pulp. Mix it thoroughly and remove from the pan once it gets thicke,
You can use this for dry curry or even plain rice also goes well with  this tamarind pulp. Adding more jaggary is optional.
Time : 6 to 8 minutes.


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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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