Gulla Bolu Koddel is simple eggplant curry made in Konkan, Goa and Karnataka region. Mattu Gulla, a variety of eggplant found in Udupi/North Karanataka region, is commonly used as they turn soft and tasty after cooking. This spicy curry is generally served with rice. In part of Karnataka, it is also called as Gulla Bolu Huli.
- 1/2 cup Toor dal
- 2 Mattu Brinjal/ Mattu Gulla, cubed and soaked in water
- Tamarind, marble sized ball soaked in water
- 4 Green Chillies, slit
- Jaggery, as per taste
- 2 Tomato, chopped
- 1/2 teaspoon Turmeric Powder
- Salt, as per taste
- Coriander Leaves, chopped
- 2 teaspoons Coconut Oil
- 1/2 teaspoon mustard seeds
- Some curry leaves
- 2 Dry red chillies
- 1 pinch Hing / asafoetida
- Pressure cook dal along with tomatoes and 2 cups water till soft. Keep aside.
- Boil and cook chopped brinjals, turmeric and green chillies along with 2 cups water.
- Add cooked dal to cooked brinjals. Mix well.
- Adjust taste with tamarind water, salt and jaggery.
- Bring to boil. Adjust consistency with water.
- Season the dish with hot coconut oil along with fried mustard seeds, hing, curry leaves and dry red chillies.
- Garnish with coriander leaves and serve Gulla Bolu Koddel along with steamed rice.