Gull Bolu Huli/Green Brinjal Curry
"Gulla bolu huli” yes today I am posting a sambar/curry recipe which is called as “Bolu koddel” in tulu and bolu huli in Kannada. In Udupi – Mangalore region coconut is used abundantly in cooking. Coconut is grown in most of the households here, may be that is the reason to use it in all dishes. Well, a sambar prepared using lentils alone without using coconut is called here as “Bol Koddel” or “Bol huli”. "Bol" means plain or mild.
This "bol koddel" can also be prepared in two ways. One using “Udupi sambar powder” another without using the sambar powder. Most preferable veggies for this “bol huli” are eggplant(gulla in tulu), ash gourd, yellow cucumber(mangalore southe), Ladies finger, pumpkin, raw banana and red amaranth leaves. I have already posted ash gourd curry/bolu huli recipe. You can refer it.
Gulla, preferably Udupi Gulla or Mattu gulla or Green eggplant should be used for this recipe. "Gulla bol koddel" served for lunch in Shri Krishna temple has unbeatable taste. I have given my version of the same. Try it out and give me your feedback.
Gulla Bolu Huli/Green Brinjal Curry Recipe Ingredients
- Green eggplant/Gulla- 3 to 4
Toor dal- 1/2 cup- Tamarind- lemon sized ball
- Jaggery- Big lemon sized
- Turmeric powder- 1/2 tbsp
- Green chillies- 2
- Udupi sambar Powder- 3 tbsp
- Curry leaves- 1 strand
- Coriander leaves- handful
- Asafoetida- Chickpea size
For Seasoning
Mustard seeds- 1tbsp
Urad dal/Split black gram-1 tbsp
Red chilly- 1
Curry leaves- 1 strand
oil - 2 tbsp
Preparation
- Pressure cook toor dal for 3 to 4 whistles or till mushy.
- Cut each Gulla/green eggplant in to 8 cubical pieces. Soak them in water for 10 to 15 minutes and drain.
- Soak tamarind in half cup of water for 15 minutes and extract it's juice discarding the pulp.
Method
- In a cooking pan add gulla/green eggplant pieces, tamarind juice and water to the level of pieces. Bring this to boil and lower the flame.
- Add turmeric powder, jaggery, green chillies and curry leaves with strand. Let the green eggplant pieces cook till soft.
- Add mashed toor dal and salt. According to the consistency required add enough water. This sambar should be thicker than normal curry. Mix it well.
- Add 3 tbsp of Udupi sambar powder, dissolved asafoetida and bring it to boil. Switch off the flame.
- Now heat a tampering pan adding 2 tbsp oil, mustard seeds, urad dal, broken red chilly and curry leaves. Once the mustard seeds splutter, add the seasoning to the green brinjal curry/gulla bolu huli.
- Garnish the sambar with coriander leaves. Now the Gulla bolu huli/green brinjal curry is ready to be served with hot steamed rice. Enjoy with happala or sendige.
Meet you all with one more interesting Udupi recipe. Till then bye. Take care.
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