GULLA KODHEL (Thai Eggplant Sambar)

INGREDIENTS:

Toor dal 1 cup
Gulla also known as Thai eggplant(If you cannot find this you can use brinjal) around 10 cut into cubes.
Drumsticks (if using frozen like me then use 1 packet) 2 cut into 2 inches.
Tamarind 1 small lemon size soaked in water and juice extracted.
Turmeric ½ tsp
Jaggery 1 small piece
Salt to taste

TO GRIND:

Coconut ½ cup
Coriander seeds 1 tblsp
Urad dal 2 tsp
Chana dal 1tsp
Jeera 1tsp
Methi seeds 3
Red chilies 5 or more according to your taste

SEASONING:

Mustard 1 tsp
Hing a pinch
Curry leaves 1 strand
Coconut oil 1 Tblsp

METHOD:

1)Pressure cook toor dal with turmeric, drumstick and a drop of coconut oil.

2)Dry roast coriander seeds, urad dal, Chana dal, jeera, methi seeds and red chilies in medium low heat for 2 minutes.

3)Grind the roasted mixture with coconut to a smooth paste adding little water.

4)Heat a pan and add tamarind paste and ½ cup water, when the mixture starts boiling add chopped Gulla/brinjal, jaggery and cook on medium heat until Gulla is cooked ( Do not over cook, Gulla/Brinjal has to hold its shape).

5)Add cooked toor dal, drumstick, salt and coconut mixture and mix well.

6)Add water if required at this point.

7)Cook on low heat for 10 mins.

8)In a pan add 1 tblsp coconut oil, when the oil is hot add mustard when it splutters add hing and curry leaves.

9)Add the seasoning to the Kodhel mix well and garnish with coriander leaves.

10)Serve hot with rice.

Sending this to RCI-UDUPI & MANGALORE CUISINE hosted by SIA an event started by LAKSHMI.