Also, check out healthy vegetarian Indian dinner recipes.
Gulla Kolupkari (Vankaya Curry)
This eggplant curry is prepared using small baby eggplants called Thai eggplant in English or Matti Gulla in Konkani and Mattu gulla in Kannada in Udupi Mangalore region. They taste buttery and creamy, flavorful after cooking. If these eggplants are unavailable, you can still use green or purple ones and try this recipe. The taste and, texture, flavor will vary based on the eggplant used. Eggplant is called brinjal or baingan in India and aubergine in the British language. It is used commonly to make sambar, curry, chutney, bharta as it is low in calories and good for a weight loss diet. The key to this eggplant curry is to cook the dish on low flame and use the right amount of tamarind. This dish is also called eggplant in spicy tamarind gravy. You can serve this eggplant curry with chapati, any Indian flatbreads, steamed rice, or Mangalorean neer dosa. While you are here, check out easy eggplant casserole and vangi bath (eggplant rice), village-style roasted eggplant dip (chutney).
Ingredients
Eggplant: Use udupi mangalore style mattu gulla or Thai baby eggplants if possible to make this dish. If this is unavailable, you can still try this curry with any variety from your market. Coconut oil: For a village-style traditional taste, coconut oil is preferred. Tamarind: The base of the gravy is the tamarind water spiced with red chile powder and a pinch of jaggery or sugar to balance the flavor. See the recipe card below for a full list of ingredients and measurements.
Step-by-step instructions
Preparation
Add water and a ball of tamarind to a small pan and bring it to a nice boil. Once the tamarind softens, squeeze to extract the juice and discard any seeds. This might take about 5 to 8 minutes. Keep this aside. Cut off the stem of the eggplant and make four slits in them and wash them once. Keep this aside.
Making of spicy eggplant curry.
Heat oil in a non-stick pan. Add mustard seeds; when they start to splutter, add the red chile powder and saute for 1 to 2 minutes till the rawness goes off. Add the tamarind water, eggplants, salt to taste, and sugar, and bring it to a nice boil.
Flip the eggplants, switch the flame to low, cover with the lid, and cook it for about 10 - 15 minutes or till the eggplant is cooked and the flavors are combined. Serve this spicy eggplant curry with roti, chapati, steamed rice, or neer dosa, and enjoy.
Tips
Vary the amount of red chile powder and tamarind as per your taste. You can substitute jaggery with sugar or brown sugar. If you have larger eggplants, cut them into cubes and use them in the recipe. Make sure you use fresh eggplants or brinjals from the market. The longer they sit, the bitter they taste. You can slit and add the brinjals to salted water to avoid any discoloration and from turning bitter until you are ready to use.
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Recipe card
