GULLA MASHINGASAANGA SAGLE

 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.

What is called aubergine or eggplant abroad, is more commonly called brinjal in India. Call it what you will, we make much use of it in our Indian cuisine. Brinjals  are strong in antioxidants and Vitamin A and C and have numerous health benefits.  They are available in different sizes and forms, ranging from the cute baby brinjal to the voluminous balloon brinjal.

Elsewhere in this blog, you will find recipes for dishes made with Matti Gulla such as:- 

• Matti Gulla Podi
• Matti Gulla Huli

The second ingredient is Drumsticks, which we call, "Mashingasaang" in my mother tongue, Konkani.

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. 

Ingredients:-

• 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

Method:-

Wash the gulla, remove the stalk and cut them into bite size pieces

Immerse them in water to prevent discolouration

Wash, peel and cut the drumsticks into 1 and 1/2 " pieces

Peel and chop the onions

Heat a tsp of oil and roast the coriander seeds and methi seeds on medium heat till they turn golden in colour

Also roast the Byadgi red chillies till they become crisp

In a mixer jar, grind together the coconut gratings, roasted red chillies, and tamarind along with the roasted coriander seeds and methi seeds to a coarse paste adding just the required amount of water

Heat oil in a thick bottomed kadhai and saute the onions till they become slightly golden in colour

To this add the drumstick pieces and gulla pieces, add salt to taste and mix well

Saute for 1-2 minutes

Now add about 1/2 cup of water and cook covered till it is almost cooked 

Add the freshly ground masala, mix well and cook on medium heat for about 5 minutes till it gets well blended and gets a semi-solid consistency 

Check for salt and add only if required

Switch off the gas and transfer to a serving bowl

Serve as an accompaniment with hot steamed rice and dalithoi