Updated with new picture on 12-01-15.
“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 curry 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 this brinjal curry. Try it out and give me your feedback.

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Print Recipe

Gulla Bolu Huli/Brinjal Curry Recipe/Eggplant Curry Recipe

Prep Time20

Cook Time20

Total Time40

Author: Sumana

Ingredients

Green eggplant/Gulla- 3 to 4
Toor dal- 1/2 cup
Tamarind- lemon sized ball
Jaggery- Big lemon sized
Turmeric powder- 1/2 tsp
Green chillies- 2
Udupi sambar Powder- 3 tsp
Curry leaves- 1 strand
Coriander leaves- handful
Asafoetida- Chickpea size

For Seasoning

Mustard seeds- 1tsp
Urad dal/Split black gram-1 tsp
Red chilly- 1
Curry leaves- 1 strand
Oil - 2 tsp

Instructions

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 tsp 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.