Matti Gulla Mashinga Sanga Upkari.

Matti Gulla Ani Mashinga Sangache Hingu ghalnu Upkari / Green Manglorean Brinjal And Drumstick Bhaji Seasoned With Hing ...

Matti Gulla is Green Brinjal available in Mangalore and nearby place of Karnataka. Loved by GSB / Konkani Saraswats all over, these are available in Mangalore Stores ie. South Indian Stores in Mumbai. Usually this dish is prepared seasoned with garlic. I have already posted the same before where I have used garlic. Here I have used hing water / powder for the Upkari / bhaji. This one is exclusively for those who do not eat garlic for whatever reasons. Also for those who avoid garlic during festive days or for spiritual reasons. This dish is very simple to prepare and can be prepared in a jiffy. Serve this with Dal-Chawal along with some pickle or pappad and an awesome lunch is ready. 

Wash and wipe one large sized matti gulla or any other green brinjal. (You can use the purple one’s if green brinjal is not available in your vicinity. Cut off both side edges and cut them into half horizonatally. Then slice them into thick 1/3 inch slices and again cut them into thick strips. Put this in water so that they do not get discoloured before use.

String 2 drumsticks and cut them into pieces of 3 inch length each. Wash and keep them in water ready so that they do not dry up. 

Heat 1 tablespoon of oil in a thick bottomed kadai, when hot lower the heat and add in 1 tsp of mustard seeds. When they begin to splutter add 3-4 red chillies chopped to pieces and a few curry leaves. Add 1 tsp hing powder if adding powder, while if using prepared hing water you can add it later.

Now first add the drumstick pieces, mix well add in a cup of water and bring to boil, lower the heat, cover and let it cook. When cooked 50% add the brinjal pieces, 1 tablespoon of prepared hing water (do not add if added hing powder), salt to taste and mix well. Cover with lid again and let cook till done. Do not add more water. The water will all have been absorbed by the time the brinjal gets cooked. Serve hot. 

** Prepared Hing Water / Hinga Uddaka : Hing water is prepared by putting a small marble sized gummy hing (available in South Indian Stores) into a glass bottle and adding about a small cup of boiled and cooled water to it. Within a few hours the hing will slowly melt and you will get a thick whitish liquid. This is hing water. You can keep this in the fridge and use sparingly as and when needed. We GSB / Saraswat Konkani people usually prepare the same and keep it in the fridge always and use the same for dal, upkari, patrado or any other humman etc.