This is a long forgotten traditional recipe made with Goolla a variety of Eggplant that is grown in Matti near Udupi in South Kanara. Goolla today is used to make Bhajjia/ fritters, Pakora, in Sambhar and also a dish called Phodi. When my friend Suchitra Kamath mentioned this recipe to me, it brought forth fond memories of having enjoyed it at our ancestral house along with Pez/ Kanji/ rice gruel.
One large Goolla chopped into bite sized pieces
2 large onions sliced
1 small potato, peeled, sliced thinly and quartered
2 inch piece of ginger
Half of a coconut grated
6 roasted Byadgi chillies
6 roasted Guntur chillies
1 tbsp tamarind paste
3 tbsps coconut oil
Tip the sliced onion, potato, ginger and salt in a pan. Add two glasses of water and bring to a boil. Simmer till the onions are three fourth done and then drop in the pieces of Goolla. Do not over cook the Goolla. In the meantime grind the coconut, roasted chillies, tamarind and rice flour to a smooth paste. Drop it into the simmering mixture and stir well. Adjust the consistency by adding more water if required. It should be of pouring consistency. Bring to a boil and gently simmer for a couple of minutes. Drizzle with coconut oil. Keep aside for fifteen minutes . The Goolla gets cooked in the hot gravy. Serve with rice or rice gruel.
Note: Drop in the ground paste after the Goolla has boiled only for a minute. Overcooking makes the Goolla mushy.
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