Eggplant in English/Gulla in Konkani/Badanekayio in kannada. This gulla is a special variety available here, a bit sweet unlike the other varieties available elsewhere. I have already put up Yennagai and also gulla sagle. Today I would like to put up Gulla huli, Kannadiga dish. It is a typical festival/ceremony food when available, say about 4-5 months in a year. Here is my version of the dish.
Chopped gulla (Eggplant)
of cooking oil in it on low flame. On heating add Bengalgram dal, blackgram dal and fry till light brown. Add coriander seeds, cumin seeds, asafoetida, curry leaves in a row. Stir well and then add red chilli. Once fried add grated coconut and fry for a few seconds. On cooling grind it in the mixer adding tamarind from the cooked veggie and water in steps to a medium coarse consistency. Ingredients of wet masala Wet masala ingredients being fried Grind wet masala
it and bring it to the required consistency checking for salt etc.., Wet masala being added to dal-veggie mix
INGREDIENTSToor dal - 1 cupCastor oil - 2 TspTurmeric powder - 1 TspBrinjal/Eggplant - 10-15Oil - 3 TspFenugreek - 1 TspCumin seeds - 1 TspMustard and urad dal - 1 TspRed chillies - 2 Hing - 1 TspGreen chillies - 3 slitedCurry leaves - 1 stickShallots -15-20 if mediumTomatoes - 2 chopped Sambhar powder - 2-3 Tsp according to tasteSalt - to taste Coriander leaves - To garnish Water - as you needMETHODFirst cook toor dal with 3 cups of water with castor oil and turmeric powder till 3 whistle comes and after pressure reduce separate dal water and dal
There are lots of ways to do muttai kuzambu, however, the one which I have mentioned below is one of among the best I would say, This is a little spicy recipe and goes well when served with hot white rice or chappathi