- Grown, sold, and described by Bunny Hop Seeds
- Time to maturity: midseason
- Shape: round
- Color: pale green and white, green stripes
- Approx. number of seeds per pack: 20
“Chao Phraya” is a beautiful little round, green eggplant from India. There is a sentence I found, which roughly 9 vendors have copied and used, that states “Chao Praya is a Thai matti-gulla type eggplant that is vigorous and prolific…” I believe that the spelling “Phraya” is true, as there is a well-known river in Thailand called the Chao Phraya, and the reference to a matti-gulla type eggplant refers to the Udupi Mattu Gulla, or Udupi Matti Gulla, which is a variety of green brinjal (eggplant) grown in and around the village of Matti (Mattu) in Udupi, India.
The ripe yellow eggplants you see in my photo are not good for eating at that stage. A ripe eggplant is bitter. The small white and green eggplant in the front is the stage for eating, and these can range from golf ball size to baseball size. At the yellow ripe stage, mine are the size of softballs.
Although Chao Phraya resembles the Udupi Mattu Gulla, I do not believe that these are the same variety…just a similar type in appearance. It seems that to truly enjoy the flavor of these eggplants best, one must use them in cooking that reflects the geographical origin. I have found such a dish and copied the recipe here. The photos are copyrighted, so I am enclosing the URL so that you may see what a beautiful dish this is.
Brinjal In Tangy Sauce (Gulla Bol Huli)
• 2 medium sized matti gulla/brinjals
• 4-5 green chillies
• Salt to taste
• 1 lemon sized tamarind
• 1/2 teaspoon of red chilli powder (optional)
• A pinch of turmeric powder
• 1/2 teaspoon of powdered jaggery
• 1/2 cup toor dal
• 1/2 cup fresh coriander
• 2-3 tablespoons of coconut oil
Preparation Time: 35 minutes
Method of preparation:
1. Pressure cook toor dal until they are well cooked and mushy.
2. Heat up 2 cups of water in a cooking vessel.
3. Meanwhile soak tamarind in hot water for 15 minutes. After 15 minutes, nicely squeeze the tamarind in the water using your hands so that the tamarind pulp dissolves in the water as much as possible.
4. Meanwhile wash, chop the matti gulla/brinjals into big dices, add them into a bowl of water so that they don't oxidize. Brinjal pieces also give out any bitterness present in them into the water – called as chogru in Kannada, Konkani.
5. Once the water's boiling hot, add in well cooked toor dal, diced matti gulla/brinjal, jaggery, salt, turmeric, red chilli powder, slit green chillies, tamarind water(straining out any tamarind pieces left out) into it.
6. Cook them on medium heat with occassional stirring until the brinjal is well done, in the end we need chunky pieces of brinjal in the bol huli along with some smashed, dissolved brinjal in it for a nice thickness to the curry.
Well cooked toor dal also helps make this curry little thick and gives it it's character. But toor dal should be used in right quantity or it could over power the taste of brinjal in the curry.
7. Cooking the brinjals along with all other ingredients makes this curry delish.
8. Once the brinjal's cooked through and you have a comparitively thick gravy, remove it off heat.
9. Immediately add finely chopped fresh coriander, coconut oil on top and mix well.
10. Serve the curry hot along with rice.
P.S: Jaggery is added just to balance the dish. We need a spicy, tangy gravy. Check and adjust salt, green chillies and other ingredients used.
20 in stock