Gulla sagle recipe

Recipe for gulla sagle in our easy curry recipes collection.

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.

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• Masala dosa
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• Mixed vegetable usli
• Morkozumbhu
• Majjige huli
• Pakodi kadhi
• Paper dosa
• Pepper rasam

• Baigan bhartha
• Baigare baigan
• Beerakaaya curry
• Bengali zucchini curry
• Bhel
• Bhartha
• Barwa simli mirch
• Dahi vada (savory balls in yogurt)
• Dahi potato curry
• Dondakaaya gutthi masala
• Dumplings in lentil curry
• Eggplant and bengal gram curry

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