Gulla sagle recipe

Recipe ingredients

10 brinjals, eggplants, small round variety
1 cup coconut gratings, fresh
10 roasted dry red chillies
1 small ball of tamarind, deseeded
1/2 teaspoon fenugreek seeds
2 teaspoons coriander seeds
2 tablespoons cooking oil
1 small piece jaggery or 1 teaspoon sugar
1/2 teaspoon mustard seeds
1 sprig curry leaves
Salt to taste

How to make gulla sagle

Remove the stalks of the vegetable, wash and make small slits on them.
Blend together the coconut, tamarind and red chillies without adding much water.
When it is almost done, add the fenugreek, methi and jaggery and blend till smooth. Set aside.
Heat the oil and add the mustard seeds and curry leaves.
When the mustard starts crackling, add the ground masala and the brinjal and fry on a slow fire till the masala is fried well and the brinjal is soft.
You can sprinkle some water and cook covered on a very low flame to speed up the process.
Keep turning the vegetable, however, or it might burn or stick to the bottom of the pan.
Add salt to taste and mix well.
Eat when hot with rice and dali thoi.