I do not find guLLa in the place where I live and hence make taLasaNi with brinjals called vaigaNa in konkani. So my taLasaNi becomes vaingaNa taLasaNi instead of the authentic guLLa taLasaNi .
3-4 small Indian eggplants
6-8 garlic cloves
3 dry red chillies
1 tsp oil
Clean and cut the eggplants into cubes. Immerse in salt water. Set aside
Crush garlic cloves. Cut them if the cloves are big.
Heat 1tsp oil in a kadai/wok, fry garlic till golden brown. Add broken red chillies and fry. Drain the water from the eggplants and add to the kadai. Add enough water till the eggplant is covered. Add salt. Cover and cook on low flame.
I cook the eggplants till they are over cooked and get a little mushy. This way they absorb more flavor. You can cook it to your desired consistency.
Serve with rice and dal.