Bolu Huli/Bolu kodilu(Coconut free curry for high cholesterol) recipe

Bolu means plain in Kannada Language.Usually Dakshina Kannada people use coconut or toordal for the preparation of curry.Coconut or dal gives thickness and of course taste to the curry.This bolu huli/curry  is common in summers.This will be watery like rasam but rich in vegetables.This preparation is good for high cholesterol people ,over weight persons and ideal diet after delivery.This goes best with rice.

Required ingredients

Any vegetable (like ash gourd,bottle gourd,pumpkin,ladies finger,brinjol)for example bottle gourd:1
Salt:to taste
Jaggery:to taste
Tamarind:size of grape
Pepper powder:1/2 tsp
For seasoning-Oil:1 tsp

mixed veg bolu huli

Mustard seeds:1 tsp
Broken red chilly:1/2
Curry leaves

How to prepare bolu huli 

• Remove the peel of bottle gourd and cut them into small cubes.
• Soak tamarind in 1/2 cup of water and keep it aside.
• Cook bottle gourd cubes with sufficient water by adding salt,jaggery and pepper powder.
• Squeeze the juice from tamarind and add that to boiling vegetable.
• Cook them till the vegetables become soft.Put off the fire.
• Heat oil in pan.Add mustard seeds,broken red chilly and curry leaves.
• When the mustard seeds splutter add to the curry.