Gulla Huli / Brinjal (eggplant) Sambar Type - 1 Udupi Style Recipe

The simplicity of this curry is unbelievable. This gulla huli ( brinjal sambar ) is an authentic udupi curry, blended with a mixture of sweetness, spiciness and tangy flavor. It is a good alternative to any other brinjal curries. Here, in this curry, unlike other south Indian curries, I have not used any coconut paste but instead, I have used lots of chillis, jaggery and tamarind paste. The aroma of the curry is enhanced due to the coriander leaves as it is abundant in this curry. Here, I used brinjals which grows only at a place called mattu near udupi in karnataka ( India ),so it is called matti gulla.

How To Prepare Gulla Huli

The time taken to prepare this curry is around 20 minutes and the quantity mentioned hereis enough for 3 servings.

Ingredients For Gulla HulIi

• Gulla ( brinjal ) - 1 big sized.

• Green chillis - 7.

• Jaggery - 3 tbsp.

• Tamarind - Small lemon sized.

• Salt - as required.

• Turmeric powder - 1 tsp,

• Asafoetida - a big pinch .

• Coriander leaves - 10 sprigs.

For Seasoning

• Red chilli ( byadige ) -1.

• Urad dal ( black gram dal ) - 1 tsp.

• Mustard seeds - 1 tsp.

• Coconut oil - 2 tbsp.

• Curry leaves.

Method To Make Gulla Huli.

• Wash the brinjals and dice them into big chunks.

• Soak the tamarind in the water.

• Heat a vessel and add the diced brinjal in it along with 1 cup of water.

• Add slit chillis, turmeric powder, salt and squeezed tamarind juice into it.

• Boil till the brinjals turn tender.

• Now add scraped jaggery and mix it well.

• Meanwhile, heat another small pan for seasoning.

• Add coconut oil, broken red chilli, urad dal, mustard seeds and curry leaves into it.

• When the ingredients starts to splutter, transfer it into the boiling brinjal curry.

• Finally, add asfoetida and chopped coriander leaves into it.

Your spicy and tangy, sweet Gulla huli is ready to be served !!!!

KitchenMasti Points.

1. Note that, this gravy is a very spicy one, so adequate number of green chills are a must. But, if you cannot withstand it, decrease the number as per your preference.
2. You can prepare this curry with other varieties of brinjals too, but see to it that the long variety of brinjal is not used.
3. The taste of asafoetida should be slightly dominating in this curry.
4. You need to use coconut oil for an authentic taste, but feel free to replace it with any other variety of oil if you so desire.

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