Go Back

Udupi Style Mattu Gulla Mavina Hannina Gojju Recipe

Pavithra M AdigaPavithra M Adiga
Karnataka special gojju
4 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Side Dish
Cuisine karnataka
Servings 2 people


  • Udupi gulla or eggplant or brinjal - 1 big
  • Ripe mango pulp - ½ cup
  • Onion chopped - ¼ cup
  • Green chili - 1 nos
  • Tamarind pulp - ½ tsp
  • Jaggery - ½ tbsp
  • Salt as per taste

For seasoning:

  • Coconut oil - ½ tbsp
  • Mustard seeds - ½ tsp
  • Cumin or Jeera - ¼ tsp
  • Asafoetida or Hing - ¼ tsp
  • Red chili – 1 no
  • Curry leaves- 5 to 6 nos


  • Roast or char the eggplant or udupi gulla directly on flame of gas burner until the outer skin turns black. Cool the roasted eggplant.
  • Peel and discard the outer skin, and mash the pulp of roasted gulla.
  • Take the mashed roasted gulla pulp, add ripe mango pulp, mix well.
  • Add slit green chili to the pulp mixture and mash nicely.
  • Add jaggery powder, tamarind paste, chopped onion and salt as per taste. Mix well so that everything blends well.

For seasoning; heat a tadka pan, add coconut oil, add mustard seeds, cumin and sauté well.

  • Add red chilli pieces, curry leaves, fry on medium flame.
  • At end add asafoetida, fry for few seconds and pour this seasoning on the gojju.
  • Mix well and serve with hot rice.


Any round brinjal/eggplant can be used instead of udupi gulla.
Adjust the jaggery, tamarind paste as per sweetness and tanginess of mangoes.
Using coconut oil gives a unique flavor to gojju, if this is not available any refined oil can be used.