> ## Documentation Index
> Fetch the complete documentation index at: https://cookbook.mantavyam.com/llms.txt
> Use this file to discover all available pages before exploring further.

# Gulla Bolu Koddel Recipe

<img src="https://mintcdn.com/cookbook/sY7r8fOWHDy2plBq/images/heroes/gulla-bolu-koddel-recipe-gulla-bolu-huli-eggplant-sambar.webp?fit=max&auto=format&n=sY7r8fOWHDy2plBq&q=85&s=7d41b3cced7db3d577ebe6d8ae32cb7f" alt="Gulla Bolu Koddel Recipe" className="rounded-xl" width="900" height="601" data-path="images/heroes/gulla-bolu-koddel-recipe-gulla-bolu-huli-eggplant-sambar.webp" />

<Accordion title="Time and servings" icon="clock" defaultOpen={true}>
  |                |            |
  | -------------- | ---------- |
  | **Prep time**  | 15 min     |
  | **Cook time**  | 20 min     |
  | **Total time** | 35 min     |
  | **Serves**     | 4 servings |
</Accordion>

## 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

## 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.

## Step-by-step

<Steps>
  <Step>
    cube the brinjal / eggplant / gulla into big pieces and keep immersed in water.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2016/06/gulla-bolu-koddel-recipe-gulla-bolu-huli-eggplant-sambar-4-1024x683.jpeg" alt="gulla bolu huli" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    extract thick juice from tamarind and keep ready.
  </Step>

  <Step>
    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.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2016/06/gulla-bolu-koddel-recipe-gulla-bolu-huli-eggplant-sambar-5-1024x683.jpeg" alt="gulla bolu huli" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    when the eggplant / gulla pieces are cooked, add cooked – smashed dal and stir well.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2016/06/gulla-bolu-koddel-recipe-gulla-bolu-huli-eggplant-sambar-6-1024x683.jpeg" alt="gulla bolu koddel" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    now add [**sambar powder**](/recipes/sambar-powder-recipe-sambar-masala) and coconut oil.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2016/06/gulla-bolu-koddel-recipe-gulla-bolu-huli-eggplant-sambar-7-1024x683.jpeg" alt="gulla bolu koddel" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    now cook for atleast 2-3 minutes. till it starts to boil.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2016/06/gulla-bolu-koddel-recipe-gulla-bolu-huli-eggplant-sambar-8-1024x683.jpeg" alt="gulla bolu koddel" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    add coriander leaves and serve with hot steamed rice.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2016/06/gulla-bolu-koddel-recipe-gulla-bolu-huli-eggplant-sambar-1-1920x1280.jpeg" alt="gulla bolu huli" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>
</Steps>

## 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.

<Note>
  Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/gulla-bolu-koddel-recipe-gulla-bolu-huli-eggplant-sambar/](https://hebbarskitchen.com/gulla-bolu-koddel-recipe-gulla-bolu-huli-eggplant-sambar/)
</Note>