Tuesday, March 18, 2014

Brinjal Curry (ಮಟ್ಟಿನ ಗುಳ್ಳ ಬೋಳು ಹುಳಿ)

Brinjal from a place called Mattu (ಮಟ್ಟು) a small village near Udupi is famous world wide. It is called Mattina Gulla ( ಮಟ್ಟಿನ ಗುಳ್ಳ), and it is a special type of brinjal which normally grow in this region. This special variety of brinjal is cooked in many style and with many varieties.

Brinjal is very low in calories and fats but rich in soluble fiber content. It contains good amounts of many essential B - Complex groups of vitamins. It is a good source of minerals like manganese. copper, iron and potassium.

Here is a recipe of Brinjal curry which is prepared using toor dal, green chilly, ginger. This curry goes well with Rice, chapati, poori, roti, idli and even dosas. The same procedure can be followed to any variety of brinjal.

Things Needed:

Brinjal : 2 (Medium size)
Toor/Moong dal : 1/2 cup
Green chilly : 2 to 3
Ginger : 1 Table spoon
Ingh : a pinch
Turmeric powder : a pinch
Coconut Oil : 2 Tea spoons
Mustard seeds :1/2 Tea spoon
Urid dal : 1/2 Tea spoon
Curry leaves : 5 to 6
Coriander leaves : 2 Table spoons
Tamarind Pulp : 2 Table spoons.
Jaggery : 1 Table spoon
Salt : to taste



Method :

1. Wash and cook Toor/Moong dal in a pressure cooker with required water.  Leave it for cooling.
2. Wash and cut Brinjal and put it in a big bowl of water.

3. Wash and cut green chilly, curry leaves and coriander leaves.

4. Wash and remove the outer skin of ginger and grate it.
5. Soak a small ball size of tamarind in hot water and squeeze out the pulp and keep the pulp aside.
6. Now keep a big pan on the fire and heat. Put 1 tea spoon of oil.
7. Put mustard seeds and urid dal to the hot oil. Let it spurt.
8. Add cut green chilly, curry leaves and ingh. Mix it well.

9. Now squeeze out the extra water from the brinjal and add it to the spurt mixture.
10. Fry nicely on low flame. Add water and cook for 3 to 4 minutes. Let the brinjal be soft.
11. Add cooked dal and mix it well and put water. Put tamarind pulp and salt.
12. Let it cook on  medium flame. Add jaggery, grated ginger and mix it well and boil for 5 minutes.
13 Now add  cut coriander leaves, 1 tea spoon of coconut oil and shift the Brinjal curry to a serving bowl.
14. Serve with hot rice or chapati.

Note :

Must cook dal and brinjal till soft. Adding jaggery is an optional. Using coconut oil is also an optional. You can use any cooking oil. Add required water while the curry boil. It should be little watery. You can also use lemon extract instead of tamarind. I have used Moong dal for the curry.
Using onions and garlic is purely optional.

Time : 30 Minutes
Servers : 3 to 4 

6 comments:

  1. Must try recipe....have a doubt, can we prepare the same with long green brinjals? I don't find gulla badane much here in chennai

    ReplyDelete
    Replies
    1. Thanks for the sweet words ..Yes ..Shobha Ramesh you can try on long green brinjals....let them be tender..

      Delete

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