Simple, practical, and full of everyday flavour, gulla bolu koddel recipe | gulla bolu huli | eggplant sambar is a vegetarian south indian main made with mattu gulla / green brinjal, cooked toor daal, and udupi sambar powder in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Yield: 4 Servings
- Category: Main Course
- Cuisine: south indian
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
Method
- cube the brinjal / eggplant / gulla into big pieces and keep immersed in water.
- extract thick juice from tamarind and keep ready.
- 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.
- when the eggplant / gulla pieces are cooked, add cooked - smashed dal and stir well.
- now add udupi sambar powder and coconut oil.
- now cook for atleast 2-3 minutes. till it starts to boil.
- add coriander leaves and serve with hot steamed rice.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
