“Vatano-Matti Gulla- Mashinga Sanga Upkari (Green Peas- Green Manglorean Brinjal- Drumstick Bhaji)” … a simple- healthy upkari/ bhaji/ stir fry dish with aromatic flavor of hing/ asafoetida flavor that tastes excellent when served as side dish during lunchtime with rice- dalitoy … Yummilicious …
** It’s the season of both Vatano (fresh Green Peas) and Matti Gulla (Green Brinjal) and thought of preparing this aromatic side dish for lunchtime. While the brinjal is a delicacy from in and around Mangalore, green peas and drumsticks are available almost everywhere. Luckily the matti gulla is available in Mangalore Stores ie. South Indian Stores in Mumbai and I always make it a point to purchase them. The same upkari can be prepared just with brinjal and drumstick too which I have already shared before, this time however I just added on those fresh tender green peas and the green colored bhaji was simply wonderful.
** You can also use garlic for seasoning which we refer to as talasani in Konkani and you will find recipe of the same combo too elsewhere but as we follow satvic diet on auspicious days where in garlic, onion and non veg is avoided its then that the good old hing/ asafoetida comes to rescue. You can chose any method preferred by you and your family as dishes are always somewhere individual preferences. I am sharing few links at the bottom of this recipe for reference of similar recipe, just browse through for more choices. A simple to prepare side dish that taste great served with Dal-Chawal along with some pickle or pappad.
** Here is my simple recipe for “Vatano-Matti Gulla- Mashinga Sanga Upkari (Green Peas- Green Manglorean Brinjal- Drumstick Bhaji)” … my style …
** Preparing the veggies for the Upkari/ Bhaji : Shell, wash, drain and keep aside about 2 cups of fresh Vatana (Green Peas) and keep it ready aside. Wash and wipe one large sized or 2 small 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 horizontally, 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 discolored before use. String 2 drumsticks (mashinga sanga/ shenga) and cut them into pieces of 3 inch length each. Wash and soak in water ready so that they do not dry up.
** Heat 1 tablespoon of oil (tel/ tela) in a thick bottomed kadai/ pan, when hot lower the heat and add in 1 tsp of mustard seeds (sasam/ rai), when they begin to splutter add in 3-4 red chillies (suki mirsanga/ byadgi mirchi) chopped to pieces, 8-10 fresh curry leaves (kadipatta/ karbevu) and ½ to 1 tsp of hing (asafoetida) powder and fry all for few seconds together, do not burn the ingredients.
** Now first add drumstick pieces, a cup of water and bring to boil, lower the heat, cover and let it cook. When cooked 50% add green peas and brinjal pieces prepared and kept along with salt (namak/ meeta) to taste and mix well. Cover and let cook till all the veggies are cooked well and done. Do not add more water, the mentioned amount of water will all have been absorbed by the time the brinjal gets cooked.
** “Vatano-Matti Gulla- Mashinga Sanga Upkari (Green Peas- Green Manglorean Brinjal- Drumstick Bhaji)” is done and ready to be served. A simple side dish from GSB Konkani Saraswat Cuisine that is usually served during meals along with other dishes. Always see to it that you make simple bhaji/ upkari a routine during meals as they add on to health benefits. In my home we always see to it that its served during meals.
** There are many more simple upkari/ bhaji shared in the blog which you can browse through in leisure using the label or search option. Sharing two links for reference below of similar type of bhaji prepared with brinjal and drumsticks only.
** Sharing similar recipe with just drumsticks and brinjal for reference …
** Sharing similar recipe with brinjal and drumstics but with garlic seasoning which is referred to as talasani in Konkani, the same can be prepared too ….
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