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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Matti Gulla is a specific variety from Mattu village in Karnataka with a GI tag. It is round, green with light stripes, has a thin skin, fewer seeds, and a unique buttery flavor.
When stored in the refrigerator, it typically stays fresh for 5 to 7 days. It is best used when the skin is still firm and shiny.
Yes, but it is best to blanch or partially cook it before freezing to maintain its texture and prevent it from becoming mushy.
Thai green eggplants or any small, round green brinjal variety are the closest substitutes in terms of flavor and texture.
No, the skin of Matti Gulla is very thin and tender, making it perfectly edible and nutritious.
Look for eggplants that are firm to the touch, have a bright green color with distinct stripes, and a fresh green stem without blemishes.
While it can be found at other times, its peak season is during the winter and early spring months in the coastal Karnataka region.
Like all eggplants, it contains phenolic compounds that oxidize when exposed to air. Soaking in salt water immediately after cutting prevents this.
Eggplants contain moderate amounts of oxalates; individuals with a history of calcium-oxalate kidney stones should consume them in moderation.
matti gulla eggplant is a versatile ingredient found in cuisines around the world. With 25 calories per 100g and 1 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the protein category with complete nutrition information.
View all protein →Discover 2 recipes featuring matti gulla eggplant with step-by-step instructions.
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