Udupi Mattu Gulla Brinjal is a variety of green brinjal with unique taste and exclusively grown in and around the village of Mattu in Udupi District, Karnataka, India.
The Mattu Gulla is large, round brinjal. Udupi ‘Mattu Gulla’ Brinjal owes its name due to its cultivation mainly centered at ‘Mattu’ village and its surrounding areas. In Tulu (locally prevailing regional language) ‘Gulla’ means round.
It has light green stripes, thin skin and a good amount of pulp with a few seeds. The stalk has a few thorns, and this is an aspect that makes it distinct from other Gullas. It is a seasonal vegetable which is grown after the monsoon season from the months of September and October.
The skin of this variety is thin, and virtually gets dissolved on boiling. It is less astringent than other varieties; seeds are less in number and are not bitter. After cooking the fruit pieces retain their firmness, and also it is smooth without any fibrous material.
It has low moisture content and is known for its special flavor and is useful in traditional food preparation. Mattu Gulla is a widely used vegetable in Udupi cuisine especially the sambar and the other one being stuffed brinjal called Gulla Puddi Sagley as well as Gulla Fritters or Gulla Baji.
Well drained silt –loam and clay loam soil with slightly acidic nature is good for growing Mattu Gulla and this particular soil is found in the region of Mattu village and surrounding region of Udupi district. Land prepared with organic fertilizer with special reference to fish manure is the important to maintain the particular flavor. Local people in that area used a particular fish variety ‘Bhuthai’ for maturing the land. Organically grown Mattu Gulla has a shelf life of up to a month.
GI Tag Registration Date : 17 October 2011
GI Tag Number : 199
Certificate Number : 158
Geographical Area : Karnakata
Special Cover Release Date : 13 October 2019
Cancellation : Mangaluru 575 003
Type : Special Cover
Cover Identification Number : KTK/115/2019
Enlarged View of Illustration
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