Mattu Gulla Brinjal Seeds

Mattugulla brinjal, also known as Mattu Gulla or Matti Gulla, is a unique and prized variety of brinjal cultivated in the coastal region of Karnataka, India, particularly in the village of Mattu in Udupi district. This heirloom variety is renowned for its exceptional taste, distinct flavor, and vibrant purple color.

Here’s a detailed overview: Characteristics Appearance: Mattugulla brinjal is characterized by its round, squat shape and green to dotted white color.

Flavor: Known for its rich, sweet, and slightly nutty flavor, which sets it apart from other brinjal varieties.

Texture: The flesh is tender and succulent, with fewer seeds compared to other varieties. Climate and Soil Requirements Climate: Thrives in the warm, tropical climate of the coastal regions of Karnataka.

Soil: Prefers well-drained, sandy loam soil rich in organic matter. The pH range should be between 6.0 and 7.0.

Planting Season: Mattugulla brinjal is typically sown in early summer (February to April) or post-monsoon (July to September). Seed Sowing: Seeds are started in nurseries and transplanted when seedlings are 4-6 weeks old.

Spacing: Plants should be spaced 60 cm apart with rows 75-90 cm apart to allow for proper growth.

Land Preparation Plowing: Thoroughly plow the field to create a fine tilth, incorporating organic manure or compost to enrich the soil.

Harrowing: Ensure the soil is free from clods and has a smooth texture for optimal seedling growth.

Irrigation Watering: Regular and consistent irrigation is crucial, especially during flowering and fruiting stages. The soil should be kept moist but not waterlogged.

Frequency: Irrigate the field every 5-7 days, adjusting based on soil moisture and weather conditions. Weed and Pest Management Weeding: Regular weeding is essential to minimize competition and maintain soil health.

Pest Control: Common pests such as fruit borers and aphids should be managed using appropriate pesticides or organic methods.

Disease Management: Rotate crops and apply fungicides to prevent diseases like bacterial wilt and powdery mildew.

Harvesting Maturity: Mattugulla brinjal is typically ready for harvest 70-90 days after transplanting.

Harvesting: Fruits should be harvested when they are firm, glossy, and fully developed. Overripe fruits may become dull and lose flavor.

Culinary Uses Traditional Dishes: Mattugulla brinjal is highly prized in coastal Karnataka cuisine and is used in various dishes such as curries, bharta (mashed brinjal), and stir-fries.

Unique Flavor: Its distinct flavor and texture make it a favorite ingredient in regional specialties like Mattu Gulla Gojju and Mattu Gulla Sagle.