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.
