Today’s recipe is a variation of a popular dish from the Udupi cuisine – Gulla Bajji (brinjal curry). The variation is the addition of Raw Mango in the preparation.
The traditional brinjal curry is made by pressure cooking the brinjal and then for the tangy factor we add the tamarind. In the below recipe we replace the tamarind with a much healthier option – RAW MANGO. This not only takes care of the ‘tangy’ness required for this dish but also heightens the flavour of the dish to a whole new level.
So read along for the detailed recipe:
Raw Mango – 1
Brinjal / Eggplant – 3-4 small ones or 1 big eggplant
Green Chillies – 2 to 3
Curry leaves – few
Jaggery – 1/2 lime size
Turmeric powder – 1/2 tsp
Salt – as per taste
Coconut oil – 1 tbsp
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Curd chillies and/OR dry red chillies – 2 to 3
Asafoetida – 1/2 tsp
Cut the mango and the brinjals in half or into big pieces and pressure cook for about 2-3 whistles. (For Instant pot users – you can pressure cook this on high for 5 minutes and NR)
Once cool blend them well using a hand blender or you can also mash them into coarse texture.
In a vessel, boil 1 cup of water by adding turmeric powder, jaggery, green chillies and curry leaves.
Now add the mashed / blended mango-brinjal mix to the boiling water.
Add required amount of salt and mix well.
You can add more water if needed to adjust the texture of the curry.
Allow to boil well for about 10-15 minutes on medium flame.
Now prepare the tempering with the ingredients mentioned under the ‘For tempering’ section.
Add the above-prepared tempering to the kukku-gulla bajji and mix well. Garnish with coriander leaves.
The tangy curry is ready to be served with some hot rice and papad.