Udupi brinjals called as gulla with a GI tag are yummy, super soft when cooked. Makes the most delicious pan fried phodis, deep fried phodis, make the sambar (kolmbo) yummy. They make delicious soft soft melt in your mouth upakari (stir fry), sukkes/sagle (coconut masala based side) & bolhulli (curry) from the Brahmin community repertiore & many many more etc etc.
This here is a very easy phodi recipe, very simple, very quick to make.
I usually like to make gulla phodi with my MIL's phodi pitti, when it isn't available I use this semolina mix that's very flavourful & tastes almost like my MIL's phodi pitti. It’s also super quick to put together.
P.S: Please use the bigger gullas & not mattu gulla to make these.
If you're craving for these phodis & can't seem to get your hands on gulla, try using aubergines & enjoy.
Ingredients:
1 Gulla
3-4 tablespoons of semolina (sooji rava)
1/4 teaspoon sambar powder
1/4 teaspoon cumin powder
1/4 teaspoon coriander powder
1/4 teaspoon turmeric powder
1/4 teaspoon asafoetida powder
1/4 teaspoon red chilli powder
Oil for frying
Salt to taste
Serves: 2, enjoy alone if you don't feel like sharing 😁
Prep Time: 3 minutes
Cooking time: 4-5 minutes
Preparation Method:
1. Slice gullas, add salt & keep them aside.
2. How thick or thin you make the slices is your choice.
3. If they're thin they could get slightly crispy, if they're thick they'll be soft & juicy.
4. Take semolina in a bowl, add red chilli, turmeric, asafoetida, cumin, coriander & sambar powders, salt & mix well.
5. Heat up a tawa, dip slices in semolina mix & coat them well on both sides.
6. Cook them on one side on high flame by drizzling coconut oil on top of each slice.
7. Cook them with a lid on for a minute, put off the flame, keep them closed with the lid on for another minute.
8. Open the lid, flip them on another side to cook them on another side.
9. Add oil if required on top of each slice. Cook them on high flame while it’s closed for another minute.
10. Put off the flame, keep it closed for another minute.
11. Remove the slices off the tawa soon after a minute, where it's got cooked in the steam. If you leave it longer on the tawa it starts to become dry.
12. Enjoy while hot, as they cool down they become very slightly hard & lose the super softness they have while they're still hot.
P.S: Back home mom makes gulla phodi with just semolina + salt + red chilli powder + asafoetida powder + turmeric powder too.
Gulla - Udupi Brinjal recipes
Deep Fried Eggplant/Brinjal Fritters (Gulla Phodi/Bajo)
Stuffed Brinjal/Eggplant Konkani Style (Gulla Sagle)
Eggplant/Brinjal Bhajji (Gulla Bajji/gojju)
Brinjal In Tangy Sauce (Gulla Bol Huli)
You can make gulla phodi, bajo this way too - Vegetable Fritters (Pakoras, Bajo, Bajji-bonda, Bhajias)
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