Gulla huli (Egg plant sambar)
The Indian Food Court
The Indian Food Court
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  • 1 hour Number of servings
  • 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 turns out so yummy that , one who hates this veggie would empty the dish for everybody’s surprise!!!!! It is a typical festival/ceremony food when available, say about 4-5 months in a year. Here is my version of the dish.
  • dal
  • 1/3 cup Chopped gulla (Eggplant)
  • 2-3 teaspoons 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
  • 3 to it and bring it to the required consistency checking for salt etc.., Wet masala being added to dal-veggie mix



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