Gulla Bol Koddel without Bele

Gulla is a vegetable in the Eggplant/Brinjal family. Gulla as it is known in Udupi/Mangalore is a specialty of the place. It looks similar to the Green Brinjal  found in Bangalore but tastes differently and cooks faster. There are two types of Gulla that I know of - Mutt Gulla and Perampalli Gulla. (Please let me know anyone knows about the other types of Gulla found in that region). 

Bol stands for plain/bland intending to say that there is not going to be any Lentil or coconut and it is an accompaniment to rice. Koddel means gravy or an accompaniment to rice.
So, Gulla Bol Koddel (without bele) is similar to Rasam with Gulla in it.


You will need: 

Gulla - 3- 4.
Onion -2

For the Masala, you will need: 

Tamarind Paste - 2 tbsp
Jaggery - 2 tbsp
Garlic -3-6cloves
Green Chilli - 1-2
Cumin - 1/4 tsp
Mustard - 1/2 tsp
Salt

Heat oil in a thick bottom pan. Add Mustard, Cumin, Garlic, Onion, Gulla, Tamarind, Jaggery. Boil it with a lot of water. Add green Chilli and salt.