Gulla Bajji (stuffed Eggplant Delight)
Gulla Bajji, also known as Stuffed Eggplant Delight, is a popular dish from Mangalurean Cuisine. This flavorful and aromatic dish is a perfect combination of spices and textures, making it a favorite among food enthusiasts.
Ingredients
- 4 small eggplants
- 1 cup grated coconut
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp tamarind paste
- 4-5 dried red chilies
- 1 tsp turmeric powder
- 2 tbsp oil
- Salt to taste
Instructions
- Wash and slit the eggplants lengthwise without cutting through.
- Grind the grated coconut, coriander seeds, cumin seeds, tamarind paste, dried red chilies, turmeric powder, and salt to a coarse paste.
- Stuff the ground mixture into the slit eggplants.
- Heat oil in a pan and place the stuffed eggplants in it.
- Cover and cook on low heat until the eggplants are tender.
- Serve hot with steamed rice or roti.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 15g
- Protein
- 8g
- Fat
- 18g
Supplies
Knife Cutting board Pan
Tools
Grinder or food processor
Serving suggestions
Serving suggestions: Enjoy Gulla Bajji with a side of coconut chutney and a fresh salad.
Tips & tricks
Tip: Choose small and tender eggplants for the best results in this recipe.
Cost
$10