GULLA MASHINGASAANGA SAGLE
Today's recipe is from our own GSB Konkani cuisine and is called Gulla Mashingasaanga Sagle. The name comes from the two principal ingredients: the first is Matti Gulla, ( a special type of brinjal available in the Udupi area of my Home State of Karnataka). Tradition has it that the first crop of Matti Gulla ( named after a place called Matti, near Udupi) is offered at the Udupi Sri Krishna Temple.
Elsewhere in this blog, you will find recipes for dishes made with Matti Gulla such as:-
Gulla Mashingasaanga Sagle can be made with or without using onions. I prefer using onions as I feel they enhance the taste of this dish. This is generally served with our traditional meal of rice and dal. It also goes well with rotis/chapatis too.
We love this dish and if you able to get hold of Gullas, I hope you will try it out sometime.
- Gulla, 2, about 350-375 gms
- Mashingasaang, (Drumsticks), 2
- Onions, medium-sized, 2
- Fresh Coconut Gratings, 1 cup
- Byadgi Red Chillies, 5
- Coriander Seeds, 2 tsp
- Methi ( Fenugreek) Seeds, 1/4 tsp
- Tamarind, size of a small marble
- Coconut Oil, 2 tbsp
- Salt, to taste