About Mane Adige

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"Mane Adige" means "Home Food" in kannada and this blog is all about recipes that I cook. Most of the recipes I post here will be from "Mangalooru" and "Bengalooru " regions of Karnataka,India. Rest of them are the one's which I try out by improvising the recipes got from different sources.

Monday, August 4, 2008

Badanekayi Bolu Huli / Eggplants in Dal Gravy

Like I said earlier, people in the coastal regions of Karnataka are great coconut lovers and they use it extensively in their day- to- day cooking. A dish with no coconut is a rarity there! One of the very few such dishes is "Bolu Huli". 'Bolu' in Kannada means, bland or plain. To the Mangaloreans, a dish with no coconut would definitely sound bland and plain.... Hence the name, I guess!!!! :P :). You could use any veggie of your choice - pumpkin, eggplant, green beans, carrot, cabbage etc. Some people in Bangalore/Mysore regions also make a similar dish and call it "Tharakaari saaru" meaning, 'Rasam with Veggies'.

Eggplant Bolu Huli is also a speciality at the Shri Krishna temple (Commonly known as Krishna mutt) of Udupi! Devotees from all over the country, throng the temple for this 'prasadam', served during lunch.


2 cups Eggplant, chopped into 1 - 1.5 inch long pieces. I use the purple Asian variety.

1/2 to 3/4 cup Toor dal

1/4 tsp Turmeric

1/4 tsp Tamarind paste

1 tsp Jaggery

1 tsp Sambhar/Rasam powder (Optional. It is used only to add a mild flavor)

1-2 tbsp Coconut milk (Optional. Add if the gravy becomes too watery)

1-2 tsp Oil/Ghee

1/2 tsp Mustard seeds

1/2 tsp Jeera seeds

3-4 Green chilies, low to medium spiced

3-4 Curry leaves

1-2 strands Cilantro, chopped finely

A generous pinch of Hing

Salt as per taste


  1. Wash and pressure cook toor dal with a few drops of oil and turmeric; Keep aside.
  2. Cook the chopped eggplant with some salt and water, until done.
  3. Mix the cooked dal and the eggplant; Boil well for 4-5 mins.
  4. Add sambhar powder, coconut milk, jaggery, tamarind, salt and boil further for 3-5 minutes.
  5. Temper with mustard/jeera seeds, green chilies, curry leaves and hing; Garnish with chopped cilantro and serve hot with steamed rice. Note: You might want to reduce the number of green chilies during tempering, if you opt to add sambhar powder.


Suganya said...

This is a very nice gravy. Looks so good and different. YUM!. Never tried this before. Nice appetizing picture.

Laavanya said...

That is a very different gravy using eggplant but I like it's consistency and looks delicious Ramya.

amna said...

i am always lookin for different ways to cook eggplant! thanks for this :)

SMN said...

Ramya nivu bangalore avara? this looks more like authentic havyaka food to me.. r a u havyaka by any chance? this is my all time fav

Cooking Station said...

wow...huli looks nice, I love eggplants in huli

A_and_N said...

Great recipe. Uaually people living in the coast cook a lot of seafood. Thanks for this vegetarian recipe :)

Bhawana said...

A surprise for you in my blog :). Check it.

Sig said...

Eggpants and daal, never had that combination... Thanks for this recipe Ramya!

Vanamala Hebbar said...

I heard this but never tried. Nice recipe ramya

EC said...

Good combi

Sia said...

i love bolu kodhel ramya. and my fav one is with sorekai and eggplant-drum stick combi. usually i dont use dal when making bottle gourd one and i add lot of garlic in oggarane.
To the Mangaloreans, a dish with no coconut would definitely sound bland and plain.... LOL... i agree with u ;)

Fresh from the Source said...

Hi. I would really like to try this recipe, as I love eggplant and I like dal, so putting them together sounds like a good idea.

Pardon my ignorance, but I'm not sure what "tempered" means in some Indian recipes. I see that it usually is something to do with spices and oil. Could you please enlighten me? Thank you.

Anonymous said...

a new dish for me .... have marked it to try out soon .... looks delicious

A surprise for u at http://foodwithapinchoflove.wordpress.com/2008/08/18/break-and-awards/

lubnakarim06 said...

Wow something authentic and new to me. First time here in u r blog. Yummy yummy recipes.

Kannada Cuisine said...

Bolu huli!I hail from Bayaluseeme (Mysore, Bangalore, Tumkur)..So never heard of bolu huli! Sounds interesting!
Navu madodu tarkari huli... coconut is optional. Thickness comes the starch in the dal!!

Paru ... said...

tumba chennagide Huli..I love Huli with eggplants..

Anonymous said...

Manglurnoura?? I'm here for the first time...I love Bol kodhel....
I enjoyed reading all your recipes

Archy said...

Never tried this shall try soon :) !!
Good one..