MAJJIGE HULI
Ingredients
- 400 gm Ashgourd / Boodha Kumbalakayi
- 1 cup Sour Curd
- OR
- 1 cup Sour Buttermilk
- to taste Salt
To Grind :
- 1/2 cup Coconut, Grated
- 2-3 teaspoons Bengal Gram / Channa dal, / ** Refer Note 1
- 2 tsp Coriander Seeds /Dhania
- 1/2 tsp Cumin Seeds/ Jeera
- 4 - 6 nos Green Chillies
- 1 inch Ginger, - piece
- 1/2 tsp Turmeric /Haldi
- a pinch Asafoetida/ hing
To Temper :
- 1/2 tsp Mustard seeds
- a pinch Asafoetida/ hing
- 1 Red Chilly, Broken
- few Curry Leaves
- 2-3 tsp Oil
Instructions
- Soak channa dal in little water for 20 minutes.
- Remove the skin of the ash gourd , deseed them and cut into small cubes.
- Cook the ashgourd with little turmeric either in a cooker / microwave or directly in the vessel.But don't overcook and make it mushy. It should be about 75 % cooked.
- Meanwhile grind the ingredients mentioned under " To grind " to a very very smooth paste adding little water.
- Add masala paste and salt to the cooked veggie. Add buttermilk and mix such that the masala and buttermilk blends well
- Add water to get the desired consistency. Let the mixture come to a boil. You will see that as it boils, majjige huli will thicken. Stir for 1-2 mins and switch off.
- Heat oil in a small pan . Temper with mustard seeds ,hing & curry leaves.When the mustard crackles,pour the tempering over the curry.Ash gourd majjige huli is ready to serve.
- Enjoy it with steamed rice along with some sun dried chillies / spicy pappad / spicy chutney .