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# Gulla Bajji Recipe
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| **Prep time** | 10 min |
| **Cook time** | 15 min |
| **Total time** | 25 min |
| **Serves** | 3 servings |
## Ingredients
* 2 gulla / green brinjal / eggplant
* 2 green chillies *(finely chopped)*
* 1 tbsp jaggery
* 2 tbsp tamarind pulp
* salt to taste
### for tempering:
* 1½ tsp ghee / clarified butter
* 1 tbsp urad dal
* ½ tsp mustard seeds
* ½ tbsp urad dal
* 2 sandige menasu / majjige menasu
* few curry leaves
* pinch hing /asafoetida
## Instructions
1. firstly, wash the green brinjal and separate the stalk. cut each into 4 pieces (if the brinjal is big, then cut them into 8-12 pieces)
2. further, cook the chopped brinjal in a open pot with sufficient water and salt.
3. as it cooks, the brinjal looses it bright green color and turns pale. when the brinjals pieces look soft, turn off the heat. this might take around 10- 15 minutes.
4. allow the brinjal pieces to come to room temperature. (leaving the water behind. don't discard it).
5. deseed the brinjal if there are too many seeds along with peeling the skin of gulla.
6. once done add tamarind pulp, jaggery and salt in the mixing bowl.
7. now add de-skinned brinjal and start mashing it using your hands.
8. once done add chopped chillies and mix well.
9. further in a small kadai heat ghee and add mustard seeds, urad dal, sandige menasu, curry leaves and hing. allow to splutter.
10. pour the tempering to gulla bajji and give a final mix, before serving. add little water (in which the brinjals were cooked) to get desired consistency.
11. finally, serve the gulla bajji with hot steamed rice.
## Step-by-step
firstly, wash the green brinjal and separate the stalk. cut each into 4 pieces (if the brinjal is big, then cut them into 8-12 pieces)
further, cook the chopped brinjal in a open pot with sufficient water and salt.
as it cooks, the brinjal looses it bright green color and turns pale. when the brinjals pieces look soft, turn off the heat. this might take around 10- 15 minutes.
allow the brinjal pieces to come to room temperature. (leaving the water behind. don’t discard it).
deseed the brinjal if there are too many seeds along with peeling the skin of gulla.
once done add tamarind pulp, jaggery and salt in the mixing bowl.
now add de-skinned brinjal and start mashing it using your hands.
once done add chopped chillies and mix well.
further in a small kadai heat [**ghee**](/recipes/how-to-make-butter-recipe-ghee-recipe) and add mustard seeds, urad dal, sandige menasu, curry leaves and hing. allow to splutter.
pour the tempering to gulla bajji and give a final mix, before serving. add little water (in which the brinjals were cooked) to get desired consistency.
finally, serve the **gulla bajji** with hot steamed rice.[ 
](http://hebbarskitchen.com/wp-content/uploads/2016/01/gulla-bajji-17.jpg)
## Notes
* firstly, add 1 tbsp of coconut for thicker consistency.
* also add chopped onions and coriander leaves at the end for more flavours.
* additionally, tempering with coconut oil gives a nice aroma to the gojju.
* finally, **gulla bajji** taste great when prepared with mattu gulla / green eggplant.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/gulla-bajji-eggplant-brinjal-recipe/](https://hebbarskitchen.com/gulla-bajji-eggplant-brinjal-recipe/)