Gulla Bolu Koddel Recipe

Time and servings

Prep time	15 min
Cook time	20 min
Total time	35 min
Serves	4 servings

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Ingredients

• 3 mattu gulla / green brinjal (small -7)
• 1 cup cooked toor daal
• 2 - 3 tbsp udupi sambar powder
• 1 tsp turmeric powder
• few curry leaves
• grape size tamarind
• 1 tsp jaggery
• salt to taste
• 2-3 strands of coriander leaves

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Instructions

1. cube the brinjal / eggplant / gulla into big pieces and keep immersed in water.
2. extract thick juice from tamarind and keep ready.
3. cook the eggplant / gulla pieces in 1 cup of water with jaggery, green chilies (optional), curry leaves, turmeric, tamarind juice and salt. cover and cook till they loose its green colour and turn pale.
4. when the eggplant / gulla pieces are cooked, add cooked - smashed dal and stir well.
5. now add udupi sambar powder and coconut oil.
6. now cook for atleast 2-3 minutes. till it starts to boil.
7. add coriander leaves and serve with hot steamed rice.

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Step-by-step

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Notes

• optionally you can add tempering to your gulla koddel with hing.
• make sure your brinjal doesn’t have much seeds. else it will not taste great.
• mattu gulla bolu koddel taste good with mattu gulla (green eggplant). do not try this with blue eggplant.
• soaking brinjal cubes in water is mandatory, do not skip. as it helps to get rid of bitterness and avoid from turning black.
• this koddel should thick, so add water accordingly.