Mattu Gulla/Mattu Brinjal -1 Kg

Mattu Gulla/Mattu Brinjal -1 KgMattu Gulla (Brinjal Eggplant) Overview Mattu Gulla, also known as Mattu Brinjal or Mattu Eggplant, is a unique variety of eggplant primarily grown in the Mattu region of Udupi, Karnataka. This variety was awarded the Geographical Indication (GI) tag in 2011, recognizing its distinctive quality and heritage. Mattu Gulla is celebrated for its distinct taste, tender texture, and vibrant purple color. Known for its culinary versatility, it is a staple in

Mattu Gulla (Brinjal / Eggplant) Overview

Mattu Gulla, also known as Mattu Brinjal or Mattu Eggplant, is a unique variety of eggplant primarily grown in the Mattu region of Udupi, Karnataka. This variety was awarded the Geographical Indication (GI) tag in 2011, recognizing its distinctive quality and heritage. Mattu Gulla is celebrated for its distinct taste, tender texture, and vibrant purple color. Known for its culinary versatility, it is a staple in various traditional South Indian dishes, adding depth and flavor to meals.

Health Benefits of Mattu Gulla

1. Rich in Antioxidants: Contains antioxidants like nasunin, which help combat oxidative stress and protect cells from damage.
2. Low in Calories: Ideal for weight management, as it is low in calories yet filling.
3. Heart Health: The fiber and potassium content support cardiovascular health by reducing cholesterol levels.
4. Digestive Health: High in dietary fiber, it aids digestion and helps prevent constipation.
5. Blood Sugar Control: May assist in managing blood sugar levels, beneficial for diabetics.

How to Eat Mattu Gulla

Mattu Gulla can be enjoyed in various ways:

• Cooked: Sautéed, roasted, or grilled.
• Stuffed: Filled with spices or grains and cooked.
• In Curries: Used in various curries and stews.
• In Salads: Sliced and added to salads for a crunchy texture.
• Pickled: Made into pickles for a tangy taste.

Nutritional Value (per 100 grams)

• Calories: 25
• Protein: 1 g
• Carbohydrates: 6 g
• Dietary Fiber: 3 g
• Fat: 0.2 g
• Vitamin C: 2% of the Daily Value (DV)
• Potassium: 6% of the DV
• Folate: 2% of the DV

Taste Profile

Mattu Gulla has a mild, slightly bitter taste when raw, which becomes creamy and rich when cooked. Its texture is soft yet firm, making it a delightful addition to various dishes.

Indian Recipes with Mattu Gulla

1. Mattu Gulla Curry

Ingredients:

• Mattu Gulla: 300 grams (chopped)
• Tomato: 2 medium (chopped)
• Onion: 1 medium (chopped)
• Green Chili: 2 (slit)
• Ginger-Garlic Paste: 1 teaspoon
• Turmeric Powder: 1/2 teaspoon
• Red Chili Powder: 1 teaspoon
• Garam Masala: 1/2 teaspoon
• Salt: to taste
• Oil: 2 tablespoons
• Fresh Coriander: for garnish

Instructions:

1. Heat oil in a pan and add chopped onions; sauté until translucent.
2. Add ginger-garlic paste and green chili; cook for a minute.
3. Stir in chopped tomatoes, turmeric, red chili powder, and salt; cook until tomatoes soften.
4. Add chopped Mattu Gulla and mix well. Cover and cook for 15 minutes.
5. Sprinkle garam masala before serving and garnish with fresh coriander.

2. Stuffed Mattu Gulla

Ingredients:

• Mattu Gulla: 4 medium (whole)
• Onion: 1 medium (finely chopped)
• Tomato: 1 medium (finely chopped)
• Green Chili: 1 (finely chopped)
• Coriander Powder: 1 teaspoon
• Cumin Powder: 1/2 teaspoon
• Salt: to taste
• Oil: 2 tablespoons

Instructions:

1. Slit the Mattu Gulla from one side, keeping it whole.
2. In a pan, heat oil, add chopped onions and green chili; sauté until golden.
3. Add chopped tomato, coriander powder, cumin powder, and salt; cook until the tomato is soft.
4. Stuff the mixture into the slit Mattu Gulla.
5. Place the stuffed brinjals in a pan with a little oil and cook on low heat until soft, turning occasionally.

3. Mattu Gulla Sambar

Ingredients:

• Mattu Gulla: 250 grams (chopped)
• Toor Dal (Pigeon Pea): 1 cup (cooked)
• Tomato: 1 medium (chopped)
• Onion: 1 small (chopped)
• Green Chili: 1 (slit)
• Tamarind Pulp: 1 tablespoon
• Sambar Powder: 2 teaspoons
• Salt: to taste
• Oil: 1 tablespoon
• Mustard Seeds: 1 teaspoon
• Curry Leaves: a few

Instructions:

1. Heat oil in a pan, add mustard seeds and curry leaves; let them splutter.
2. Add chopped onion and green chili; sauté until onions are translucent.
3. Add chopped tomato, tamarind pulp, sambar powder, salt, and chopped Mattu Gulla. Mix well.
4. Add cooked toor dal and simmer for 15-20 minutes. Serve with rice or idli.

4. Mattu Gulla Fry

Ingredients:

• Mattu Gulla: 250 grams (sliced)
• Rice Flour: 1/2 cup
• Turmeric Powder: 1/2 teaspoon
• Red Chili Powder: 1 teaspoon
• Salt: to taste
• Oil: for frying

Instructions:

1. In a bowl, mix rice flour, turmeric, red chili powder, and salt.
2. Coat each slice of Mattu Gulla with the flour mixture.
3. Heat oil in a pan and fry the coated slices until golden brown on both sides.
4. Serve hot with chutney or ketchup.

5. Mattu Gulla Bhaji

Ingredients:

• Mattu Gulla: 200 grams (sliced)
• Gram Flour (Besan): 1 cup
• Turmeric Powder: 1/2 teaspoon
• Red Chili Powder: 1 teaspoon
• Water: as needed
• Oil: for frying

Instructions:

1. In a bowl, mix gram flour, turmeric, red chili powder, and salt. Add water to make a thick batter.
2. Dip each slice of Mattu Gulla in the batter.
3. Heat oil in a pan and fry the battered slices until golden and crispy.
4. Serve hot as a snack or appetizer.

Non-Indian Recipes with Mattu Gulla

1. Mattu Gulla Stir-Fry

Ingredients:

• Mattu Gulla: 200 grams (sliced)
• Bell Pepper: 1 medium (sliced)
• Onion: 1 medium (sliced)
• Garlic: 2 cloves (minced)
• Soy Sauce: 2 tablespoons
• Olive Oil: 2 tablespoons

Instructions:

1. Heat olive oil in a pan; add minced garlic and sauté until fragrant.
2. Add sliced onion and bell pepper; cook until softened.
3. Stir in sliced Mattu Gulla and soy sauce; cook until the vegetable is tender. Serve hot.

2. Mattu Gulla and Cheese Bake

Ingredients:

• Mattu Gulla: 250 grams (sliced)
• Mozzarella Cheese: 1 cup (shredded)
• Olive Oil: 2 tablespoons
• Italian Herbs: 1 teaspoon
• Salt and Pepper: to taste

Instructions:

1. Preheat the oven to 180°C (350°F).
2. In a baking dish, layer sliced Mattu Gulla and drizzle with olive oil, salt, pepper, and Italian herbs.
3. Top with shredded mozzarella cheese.
4. Bake for 20-25 minutes until the cheese is bubbly and golden.

3. Mattu Gulla Pasta

Ingredients:

• Mattu Gulla: 200 grams (diced) 
• Pasta: 200 grams (cooked)
• Olive Oil: 2 tablespoons
• Garlic: 2 cloves (minced)
• Cherry Tomatoes: 1 cup (halved)
• Basil: a handful (chopped)
• Salt and Pepper: to taste

Instructions:

1. Heat olive oil in a pan; add minced garlic and sauté until fragrant.
2. Add diced Mattu Gulla and cook until tender.
3. Stir in cherry tomatoes, cooked pasta, basil, salt, and pepper. Toss well and serve hot.

4. Mattu Gulla Fritters

Ingredients:

• Mattu Gulla: 200 grams (sliced)
• Chickpea Flour: 1 cup
• Cumin Powder: 1 teaspoon
• Red Chili Powder: 1 teaspoon
• Water: as needed
• Oil: for frying

Instructions:

1. In a bowl, mix chickpea flour, cumin powder, red chili powder, and salt. Add water to make a thick batter.
2. Dip each slice of Mattu Gulla in the batter.
3. Heat oil in a pan and fry the battered slices until golden and crispy. Serve hot.

5. Mattu Gulla Quiche

Ingredients:

• Mattu Gulla: 200 grams (sliced)
• Eggs: 4
• Cream: 1/2 cup
• Cheese: 1 cup (grated)
• Onion: 1 medium (sautéed)
• Salt and Pepper: to taste
• Pie Crust: 1 (store-bought or homemade)

Instructions:

1. Preheat the oven to 180°C (350°F).
2. In a bowl, whisk eggs and cream; season with salt and pepper.
3. Arrange sliced Mattu Gulla and sautéed onion in the pie crust, pour the egg mixture over, and top with cheese.
4. Bake for 30-35 minutes or until set and golden on top.

Mattu Gulla is a versatile vegetable that can enhance a variety of dishes, both traditional and modern. Enjoy experimenting with it in your cooking!