Matti Gulla- Mashinga Sanga ghalnu Sagle/ Green Brinjal- Drumstick Spicy Curry.

"Matti Gulla- Mashinga Sanga ghalnu Sagle/ Green Brinjal- Drumstick Spicy Curry" ... A delicious medium spicy thick textured side dish from GSB Konkani Saraswat Cuisine served during lunch/ dinner along with dal- Chawal and other dishes ... tastes fantastic served with roti or dosas too ... Yummilicious ...

** Some traditional dishes taste great prepared and served exactly in the same way as they have come down through generations. Matti Gulla ie Green ball shaped Brinjal is a veggie famous from Udupi taluka wherein in extensively grown. I am sharing a link at the bottom of this recipe wherein I have shared whatever little I know about this veggie, if you are interested to know more please follow that link. 

** Coming to Sagle, it is a thick textured side dish though one can make it slightly thinner consistency to serve directly along with rice too, which is what I do in my home many a times as we love rice and sagle mixed combo. Sagle is largely prepared with addition of brinjal though there are other veggie options too. Again, I am sharing a common link at the bottom of this recipe which you can browse through too. 

** For this particular recipe I have used a combination of matti gulla (udupi green brinjal) along with drumstick (mashinga sanga) which is again a famous combo which amma prepared many times. You can always use any size, shape or colored brinjal for this recipe if matti gulla is not available as the taste of the dish does not differ much. And yes, it taste equally delicious with roti/ chapati/ parathas/ dosas too.

** Just for Info, this recipe has been edited again, just for the sake to keep a uniform patter in the Blog ... I have just deleted some of the unnecessary excess pictures, however the recipe remains the same without any changes ....

** Here is my recipe for "Matti Gulla- Mashinga Sanga ghalnu Sagle/ Green Brinjal- Drumstick Spicy Curry" ... which is my amma's (mom's) traditional one, do try it out and enjoy with family ... 

** Slice off the stem and end edge portions of 2-3 medium sized Gulla/ Green Brinjal and cut into 2 inch sized cubes. Wash and soak it in water to avoid discoloration while we prepare the remaining items. 

** String and cut 2-3 large sized drumsticks/ mashinga sanga into 4 inches length pieces as shown in the picture enclosed, In all you should have about 12-14 pieces. Wash, drain and keep it ready while we prepare the masala.

** Masala To be Ground : Heat 2 tsp oil (tel/ tela) in a small pan, when hot add ¼ tsp of methi (fenugreek) seeds, fry a bit then add 3 tsp of coriander (kothimbir/ dhania) seeds and fry till the color changes slightly. Add 7-8 kashmiri red chillies (byadgi mirchi/ kumte mirsanga) cut into pieces and fry for a minute or two. Remove and grind this with 2 cups of freshly grated coconut (soyi/ nariyal) and a small marble sized tamarind (chinchama/ imly). Use water sparingly as is necessary to retain thickness. Do not grind the masala to a very fine paste, It should be a little bit coarse. Say about 90% finely done, however all the ingredients should have been ground evenly. 

** Add the drumstick pieces in a thick bottomed kadai along with half cup of water and bring to a boil. Lower the heat, cover and cook till half done. Now add in the brinjal pieces, mix well, cover and cook till both the veggies are 80 % done.

** Note : The veggies are cooked as mentioned above as drumstick takes more time to cook than brinjal and if added together brinjal will get overcooked. Here we need to retain the pieces intact and not allow them to turn mushy. 

** Now add in the ground masala to the cooked brinjal and drumsticks along with salt (namak/ meeta) to taste and mix well. Add in more water if necessary, the texture of sagle is thick, so be careful in adding of excess water. Bring to full heat on medium heat, stirring gently to avoid getting burnt as well as mashed. When bubbles appear on surface of the curry, lower the heat, cover and let simmer while we prepare tempering.

** For Seasoning/ Tempering/ Pannaka : Heat 2 tsp oil (tel/ tela) in a small kadai, when hot add 1 tsp of mustard seeds (rai/ sasam), when they begin to splutter add 10-12 curry leaves (kadipatta/ karbevu), mix well and fry for a few seconds and then pour it over the simmering curry, mix, cover and keep it aside for 15 minutes for the flavors to get infused well into the curry and it is ready to be served. If it has thickened too much on resting you can add some hot water and mix well just before serving.

** "Matti Gulla- Mashinga Sanga ghalnu Sagle/ Green Brinjal- Drumstick Spicy Curry" is done and ready to be served. Serve it hot as a side dish along with dalitoy (spiced tuvar dal) and sheetHa (steamed rice) which is how it is served in our GSB community. However, I must mention that you can serve it slightly thinner textured along with rice in combo too which is how we love to have it in my home. 

** Again, I suggest you to try it out serving as a side dish with roti/ chapati or parathas too, it tastes fantastic. The other combination which we love to have it with is our own panpolo (neer dosa/ thin lacy rice dosa) as it tastes wonderful with it. Do try out your own mix and match and enjoy this delicious curry with your family and friends. I am sure they will love this curry, you may also try out other combinations suggested in the blog elsewhere to which I have shared a common link below. Just go ahead and enjoy good food. 

** Note : You can add a small lemon sized grated jaggery (goda/ gud/ gur) to the masala when cooking as it is done in many homes. However, its optional depending upon individual’s taste / liking. Though, it does taste good, in my parents home as well as my home we do not like sweetened version much so I do not add. You may do so if desired or if some member wish too you can add the powdered jaggery keeping aside some for others, anyway you wish, finally it is each ones preference that matters. 

** Note: You can also check out on my other posts in Blog on "Sagle" recipes, wherein I have shared in other combinations too ... Just follow the common link shared below ... I have also shared another link which includes more information on matti Gulla/ green brinjal, for those who are not aware of the veggie ....

https://gayathrifoodbytes.blogspot.com/2015/11/brinjal-bajo-or-bajia.html#more
https://gayathrifoodbytes.blogspot.com/search?q=sagle