Gulla is eggplant and mostly used in Mangalore. Back in Bangalore we used to get gulla from Mangalore Store, Gandhi Bazaar. I love to have gulla sagle with dalitoy. Sagle is prepared with coarse coconut paste. I cook whole eggplants in coconut paste and I like it that way.
I am not sure if these tiny Thai Eggplants are gulla but I get these specially to prepare gulla sagle. I have heard these tastes bitter when compared to big dark purple colored eggplants. So far I havent noticed any difference in taste.
1 cup grated coconut
1 teaspoon urad dal
1 teaspoon coriander seeds
4-5 red chillies
1/4 teaspoon tamarind extract
1 tablespoon jaggery
3 tablespoon oil
4-5 curry leaves
1/2 teaspoon mustard seeds
1 cup water
Wash eggplants and slit it. This will help eggplants to cook properly. Cut into pieces if you prefer.
Fry urad dal and coriander seeds in one tablespoon oil for couple of minutes.
Make a paste of grated coconut, red chillies, fried urad dal and coriander seeds. The paste should be a very coarse paste.
In a pan or wok heat oil. Add mustard seeds. While mustard seeds starts spluttering add curry leaves.
Pour coconut paste and add 1/2 cup of water. Add salt, tamarind extract and jaggery. Keep stirring until the mixture comes to boil.
Place eggplants and close. Cook these on simmer. Add water if required. Stirring is very important as coconut paste may stick at the bottom.
Serve hot with rice.
Preparation time: 35 mins