Gulla Sagle is a dish prepared using Matti Gulla, a variety of brinjal grown in Udupi region.
Time Required: 40 Minutes
2 Drumsticks cut into 2 inch pieces
1 big Matti Gulla, Chopped
1 Cup Grated fresh Coconut
1 Lemon sized Tamarind, Soaked in water
1 Lemon sized Jaggery
1 tbsp Coriander Seeds
1 tbsp Uddina bele / Urad Dal / Black Gram Split
8 – 10 Dry Red Chilies
A pinch of Hing
1/4 tsp Turmeric Powder
1 tsp Mustard Seeds
1/2 tsp Methi / Fenugreek Seeds
Few Curry leaves
2 tbsp Oil
Coriander leaves for garnishing
Salt to taste
Heat a teaspoon of Oil and fry Red Chilies, Coriander Seeds,
Grind along with Coconut to a paste.
Heat Oil, add Mustard Seeds, and when they splutter, add Curry Leaves, Hing, and Turmeric Powder.
Add drumsticks and Gulla pieces. Mix well. Add Salt, Jaggery, Tamarind Pulp, and the Masala paste. Mix well. Add water.
Cook until the vegetables are tender.
Garnish with Coriander leaves and serve hot with plain Rice and Indian Bread.