• Mattu Gulla: Traditional variety of green brinjal (eggplant).
• Origin: Mattu/Matti village, Udupi district, Karnataka.
• GI Tag: 2011.
• History: Reported to have been cultivated for about 400 years.
• Traditional association: Legend links its origin to Sri Vadiraja Tirtha of Sode Vadiraja Matha, Udupi.
• Major cultivation area: Between the Udyavar River and Swarna River.
• Traditionally cultivated over 500+ acres.
• Other growing areas include Pangala, Kopla and Kaipunjal.
• Manure: Land is enriched using fish-meal manure.

🌱 Characteristics

• Colour: Green, unlike the commonly purple brinjals.
• Shape: Spherical.
• “Gulla” refers to its spherical shape.
• Moisture: Relatively low moisture content.
• Known for its unique taste.
• Seasonal crop: Generally grown after the monsoon, mainly September–October.
• Important vegetable in Udupi cuisine.
• Especially used in sambar.

📉 Production

• Production has declined due to factors including:
  • Pest attacks
  • Advent of genetically modified brinjal, as stated in the source.
• 2015: About 67 ha under cultivation.
• Approximate yield: 40 tonnes/ha.

🏷️ GI Importance

• Received GI status in 2011.
• GI recognition is associated with its:
  • Unique/unusual taste
  • Exclusive geographical production area

⭐ Exam Quick Revision

• Mattu Gulla → Green brinjal
• Location → Mattu, Udupi, Karnataka
• GI year → 2011
• Cultivation history → ~400 years
• Traditional association → Sri Vadiraja Tirtha
• Major rivers → Udyavar & Swarna
• Colour → Green
• Shape → Spherical
• Special feature → Unique taste + low moisture
• Season → September–October
• Important cuisine → Udupi cuisine
• Major dish → Sambar
• Special manure → Fish-meal manure
• 2015 area → 67 ha
• 2015 yield → ~40 t/ha