Gulla Bolu Koddel
Gulla Bolu Koddel is simple eggplant curry made in Konkan, Goa and Karnataka region. This spicy curry is generally served with rice. In part of Karnataka, it is also called as Gulla Bolu Huli.
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Cooking tools:
- Pressure cooker
- Chef's knife
- Cutting board
- Stove
- Pot
- Skillet
- Mixing bowl
- Wooden spoon
- Measuring cup
- Measuring spoon
- Ladle
- Serving bowl
- Spoon
Ingredients
- 1/2 cup Toor dal
- 2 Mattu Brinjal/ Mattu Gulla, cubed and soaked in water
- Tamarind, marble sized ball soaked in water
- 4 Green Chillies, slit
- Jaggery, as per taste
- 2 Tomato, chopped
- 1/2 teaspoon Turmeric Powder
- Salt, as per taste
- Coriander Leaves, chopped
- 2 teaspoons Coconut Oil
- 1/2 teaspoon mustard seeds
- Some curry leaves
- 2 Dry red chillies
- 1 pinch Hing / asafoetida
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