Stuffed Eggplant/Brinjal- Gulla sagle (konkani style)

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Brinjal/Eggplant/Badnekai/Vayangana/Goola. I have already put up Gulla bajji, Vangi Bhaath and Brinjal masala before and now comes one of the most popular (among the konkani people at least) of Brinjal dishes – Gulla Sagle/Bharwa Baingan. Some people prefer to add onions to the masala as well as seasoning, whereas some never use onion at all. I prefer to use onion since it gives a wonderful taste for the dish. Both in the seasoning and in the filling, the taste could be unique.

What you need to have:

1. Small Brinjal – 15

2. Chopped onion – 1/4 cup

Fresh Small Brinjals

Ingredients of Wet Masala:

1. Fresh grated coconut – 3/4 cup

2. Red chillies – 4-5

3. Bilimbi – 2-3

4. Coriander seeds – 2 Teaspoons

5. Fenugreek seeds – 1/6 th Teaspoon

6. Turmeric powder – 1/2 Teaspoon

7. Chopped onion – 1/3 cup

8. Salt – To taste

8. Cooking oil to fry the masala and for seasoning – 2 Tablespoons

Ingredients of Wet Masala

What you do with what you have:

1. Wash and just mark horizontal on one side of Brinjal and vertical on the other side of each Brinjal and keep it aside. Wash, peal and chop onions as well fine.

2. Place a spatula on medium flame with 2 teaspoons of cooking oil in it on the flame. When heated just fry red chillies in it and keep it aside. In the same oil adding a little more oil add fenugreek seeds and when about to be fried add coriander seeds to it and when fried switch off the flame and add turmeric powder to it and stir well.

3. Grind fresh grated coconut, fried Red chillies,  coriander seeds, fenugreek seeds-turmeric powder mix, Bilimbi, salt in the mixer adding water in steps to a medium fine consistency. Add chopped onions from step 1 to the masala.

Chopped onion mixed to the ground wet masala

4. Mix masala with the chopped onions well and fill the same in Brinjals from step 1 to it and is as shon in the image below.

Ground wet masala filled in Brinjals

5. Place a skillet with 3-4 teaspoons of cooking oil in it on medium flame. When heated add chopped onions to it and also a little salt to it , so that it does not get burnt and fry it till it turns transparent.

Chopped Onions being fried in the seasoning

6. Place the masala filled Brinjals in it and cook it till soft. Add very little water to it and let it cook on low flame. Close it with a lid.

Masala filled Brinjals being cooked

7. Just open the lid to see if cooked. It will be done in 15 minutes since they are very tender.  Enjoy with chapati or even with dal and rice.  Yummmmmm !

Brinjal masala with Chapati

How long it takes: 45 minutes

Number of servings: 4-5


17 thoughts on “Stuffed Eggplant/Brinjal- Gulla sagle (konkani style)

    Shilpa Rao said:
    July 25, 2010 at 2:28 pm

    Hi PAchi,

    This is yum, Vaygana Sagle!! I just wanted to ask you , if you know Potato Vaagu with Masolu, the one you have posted is like Batata saung.
    I have goola at home shall make this tonight.



    Hari Chandana said:
    July 25, 2010 at 4:02 pm

    Woww.. looks spicy and tempting.. awesome clicks as usual.. thanks for sharing dear !!

    satya said:
    July 26, 2010 at 2:26 am

    hello prathibhaji,
    this brinjal curry looks simply awesome ….brinjal is my hubbys favorite ,this curry is very new to me ,i will surely prepare this for him …thanks for sharing ,one doubt ,what is dilimbi??

    Priya said:
    July 26, 2010 at 1:43 pm

    Cant take my eyes from the click, wat a droolworthy stuffed brinjals..mouthwatering here..

    incidentalcooksuman said:
    July 27, 2010 at 4:18 am

    love anything with egg of my fav veggie…stuffed egg plants looks so tempting and delicious!

    praniskitchen said:
    July 28, 2010 at 9:29 am

    one of my fav veggie.. this stuffed eggplant look so delicious .. very nicely explained and ggood side for roti

      prathibalrao responded:
      July 28, 2010 at 10:53 am

      Hi Praniskitchen,

      Thanx a lot for ur comments. It is a good combo for jwari roti as well which i forgot to make a mention.

    July 29, 2010 at 8:41 am

    Mam, I tried your recipe. It went great with puri. We all liked very much. Thanks for the recipe.

    Ramesh Kini said:
    March 30, 2012 at 12:55 pm

    Dear Madam, Felt great to know that you’re from Parkala, My dad was from parkala too. I wanted to know what to substitute for bimbli in gulla sagle

    Thanks & Best Regards


      prathibalrao responded:
      March 30, 2012 at 4:54 pm

      Hi Ramesh kini,
      One can substitute Tamarind or If you find green raw Tomatoes as well in place of Bilimbi. So i also feel happy to know that your father hails from a small place called Parkal (near Manipal). I hope i have made myself clear.

        Ramesh Kini said:
        April 2, 2012 at 9:39 am

        Dear Mam,Thanks a lot. Parkala that i mentioned was indeed next to Manipal on Karkala Main road, if i am not mistaken, Thanks for your immediate response.

        Thanks & Best Regards

        Ramesh Kini.

        prathibalrao responded:
        April 3, 2012 at 8:42 pm

        Hi Ramesh kini,

        Thanx a lot for your comments.

    malika said:
    March 31, 2012 at 9:45 pm

    what is bilimbi ,please tell me the tamil name

      prathibalrao responded:
      April 7, 2012 at 9:30 pm

      Hi Mallika,

      I do not know the tamil name for Bilimbi, even though both my daughter in laws are tamilians. Do see my recipe the “Bilimbi pickle. The link being pickle/2011/05/16 in which i have put up the photograph of the tree with full of Bilimbi , so i hope you can even guess it i suppose.

    Malika said:
    April 22, 2012 at 8:33 pm

    Dear Mam,Thanks a lot, For your reply ,my mother said the name of bilimbi in tamil is pulicha kai i dont know whether is correct.

      prathibalrao responded:
      April 23, 2012 at 8:46 am

      Hi Mallika,

      Your mom could be right . Did you observe the pictorial of the tree with the veggie on my other recipe whose link i had mentioned earlier in your question?????//

    Malika said:
    May 3, 2012 at 8:06 pm

    Hi Mallika,
    Yes Mam , i viewed the link and also showed to my mother,i am new to cooking, i cook when i wish, i viewed the idly recipes in this site and tried idly(3 times) but it didn’t came out soft but it is sticky and hard i dont know the reason , can u tell me how to make soft and tasty idly and the mistake made by me in the preparation. i need the recipe for kuzhi paniyaram and also normal paniyaram.

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