Badanekayi bolu huli/ Eggplant green curry

Badanekayi bolu huli is specialty at Shri Krishna temple (matt) Udupi. I love to eat at South Karnataka temples, the lunch which is served as prasadam is very delicious. Udupi matt is also famous for tomato saru or rasam. Today I am going to share green eggplant curry here, which goes well with hot rice.

Badanekayi bolu huli

Ingredients: 

  • Green eggplants- 2
  • Toor dal- 1/2 cup
  • Turmeric- 1/2 tbs
  • Tamarind paste- 1/2 tbs
  • Jaggery- 1/2 tbs
  • Ghee- 1/2 tbs
  • Mustard seeds- 1/2 tbs
  • Cumin seeds- 1/2 tbs
  • Green chillies- 4-5 (medium spiced)
  • Curry leaves- 4-5
  • Coriander leaves- 1 strand finely chopped
  • A generous pinch of asafoetida
  • Salt

Preparation: 

  1. Pressure cook dal with turmeric and ghee.
  2. Cook eggplants (cut into cubes) separately with little water and salt to taste.
  3. Add cooked dal and eggplant along with tamarind and jaggery and boil it for 3-4 minutes.
  4. Now tamper it with mustard, cumin, green chillies, asafoetida and curry leaves in ghee.
  5. Now add chopped coriander leaves and eggplant green curry is ready to be served with hot rice.

Note: Do not make the curry too watery or too thick. Control the consistency by adjusting the water you use for cooking dal and eggplant. You can also add 2-3 tbs of coconut milk for extra flavor.

Sorekayi Bolu Huli / Bottle gourd curry

Sorekayi/ bottle gourd is one of the tasty and healthy vegetables, which can be used in many recipes. Bolu huli or watery curry is simple recipe I am going to share today. Preparation time is very less (approximately 20- 25 minutes).

Sorekayi bolu huli

Ingredients: 

Sorekayi/ bottle gourd- 1 and half cup (serves 2)

Tamarind- small lemon sized

Turmeric- a pinch

Green chilly- 3-4

Curry leaves

Garlic- 4-5 cloves

Mustard- 1/2 teaspoon

Coconut- Freshly grated, 4-5 teaspoon

Preparation: 

Remove the skin and seeds,cut the bottle gourd into small pieces. Add enough amount of water and let it cook. While boiling add salt and tamerid water along with green chillies and turmeric. When the vegetable is cooked properly simmer it and add grated coconut and tamper it with curry leaves, garlic cloves and mustard in Ghee. (you can add red chilly powder if you want extra spice but check before you add it)

Now serve it with piping hot rice and papad or any other crisps. Its a Mangalore style bolu huli, we call it as ”Bendhi” in Tulu language.