Gulla, is a type of egg palnt from coastal Karnataka region. In the Bangalore/Mysore region this was not very common until recently. Now a days we see this vegetable in vegetable markets regularly. My mother, mother in law would have never used this brinjal in cooking (we have other varieties). I was curious to try this out and was waiting for an opportunity to do so.
I was travelling to Shringeri wsith my some friends who were to perform at world renowned Sharadamba Shrine. During the journey our discussion switched to traditional cooking when I distributed some home made snacks. I snatched the opportunity to learn a few Mangalore recipes from a friend who was travelling along with us.
Posted here is a simple yet tasty Kodhel prepared using Gulla brinjal.
- Ease - very easy
- Preparation time -10 minutes
- Cooking time - 15 minutes
- Gulla brinjal - 4 medium sized
- Grated coconut - 1 cup
- Blackgram dal/urad dal - 1 tea spoon
- Fenugreek seeds - 1/2spoon
- Cumin - 1/2 spoon
- Coriander seeds - 2 spoons
- Byadagi chillies (red chilly) - 4 -5
- Mustard seeds - 1/2 spoon
- Curry leaves - 2 sprigs
- Coconut oil - 3 -4 spoons
- Salt to taste
- Cut gulla egg plant into bite size pieces and place in water
- In a pan heat two spoons coconut oil and add mustard let it crackle, add curry leaves followed by cut pieces of gulla. Srinkle water and cook covered till tender and add salt
- In a wok heat coconut oil and roast the ingredients , fenugreek followed by urad dal, followed by broken chillies, cumin and coriander seeds till aromatic
- Coarsely grind the ingredients with coconut
- Add ground masala to cooked gulla and simmer for a minute
- Gulla kodhel is ready now.
- Serve this with steamed rice with a dollop of ghee.
- Coconut oil is used traditionally
- Kodhel may be prepared with Cucumber, raw banana, and ash gourd
- Coriander is not used for this dish