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Description: A distinctive variety of Brinjal or Eggplant known as Mattu Gulla, which holds cultural, historical, and agricultural significance. It is also known as Matti, in the coastal village of Mattu of Udupi district in Karnataka, located along the Arabian Sea. This village is renowned for the cultivation of a distinctive variety. The Characteristics of Mattu Gulla unlike the common purple eggplant, it is light green and spherical, as suggested by the name “gulla,” which means round in Kannada. In 2011, Mattu Gulla was awarded the Geographical Indication (GI) tag, recognizing its exclusive cultivation area and unique taste. 

Mattu Gulla is a seasonal crop grown after the monsoon, with planting beginning around September and October. Mattu Gulla is a staple in Udupi cuisine, particularly used in sambar and other traditional recipes. Its distinct taste makes it highly sought after in the region and by connoisseurs of authentic South Indian flavours. This unique vegetable not only reflects the agricultural heritage of the region but also embodies its cultural and spiritual legacy. The soil is enriched with fish meal manure, which contributes to its unique taste. The variety is believed to have been cultivated in Mattu for over 400 years, with a legendary association with Sri Vadiraja Tirtha of Sode Vadiraja Matha, Udupi. He is said to have blessed the seeds, which were then used to grow this special brinjal. The first harvest of Mattu Gulla is traditionally offered to Lord Krishna at the famous Krishna Matha in Udupi.