mattugulla - Asha's Cookbook

I love raw jackfruit(kadgi) very much. I actually like it more than ripe ones. So when we get kadgi, we cut them, cook and store in refrigerator to prepare various dishes such as chakko, koddel, phodi and nonche. This was the first kadgi for this year and today was phodi day😁

Ingredients required-

Red chilly – about 10
Coriander seeds – 1/2tsp
Garlic -10-15
Salt to taste
Oil – for shallow frying
Rava – for coating

Method of preparation –

Remove the skin of raw jackfruit and cut them into thin slices. Wash them clean.
Next with little water cook them. You can either pressure cook or cook in a vessel. Cooking time may vary depending on the quality of the jackfruit.
Once cooked cool and apply little salt.
Prepare a masala paste by using red chilly soaked in hot water(for about 30min), coriander seeds, garlic and salt.
Soaking red chilly makes it easy to grind. Let the paste be thick. You can use the water from Soaking chilly while preparing paste.
Apply the masala paste to the kadgi slices and coat it with rava.
Heat the tawa and fry them on both the sides by applying little oil.

Our lunch thali today. It has –

Boiled rice
Amaranthus leaves/ bhajji bendi
Mattu gulla puddi sagle
Kadgi phodi
Urad papad
Mango pickle

A powdered(puddi) masala is filled in whole(sagle) brinjal. Hence the name. It is usually prepared using mattu gulla(a famous variety of Brinjal available in coastal Karnataka region). Now it is not in the season so we prepared using purple brinjal.

Ingredients –

1. Brinjal – 6-8
2. Urad Dal – 2tsp + 1tsp
3. Coriander seeds – 2tsp
4. Coconut – half
5. Tamarind – gooseberry sized piece
6. Red chilly -6-7
7. Salt – to taste
8. Jaggery – lemon sized piece
9. Oil – 3tsp
10. Mustard seeds – 1tsp
11. curry leaves
12. Water – as required

Steps to prepare are as below-

Make horizontal and vertical cuts in the brinjal to make cavities to fill the masala. Keep them in water for sometime.
Meanwhile roast 2tsp urad dal and 2tsp coriander seeds with little oil till aromatic.
Next grind them with grated coconut(half), small piece of tamarind and red chilly(6-7). Add salt to taste and a piece of jaggery. Grind with minimum water.
Now remove brinjal from water. Fill this masala in the cavities.
In the pan take 3tsp oil. Add urad dal, mustard seeds and curry leaves to prepare a tampering.
Keep these stuffed brinjal in the pan. Can add little water from cleaning mixie. This is optional. Since brinjal is kept in water, it will cook even without adding water.