May 4, 2010

Majjige Huli

Majjige Huli

Serves: 2- 3


2 cups (200 g) diced ash gourd
3 cups (300 ml) water
1 cup (75 - 80 g) grated coconut
3 tablespoon water
1 cup (100 ml) sour curd or butter milk
3 green chillies, slit lengthwise
1/2 teaspoon salt

For Seasoning:

1 teaspoon cooking oil
1/2 teaspoon fenugreek ( methi ) seeds
1/2 teaspoon cumin ( jeera ) seeds
1 spring curry leaves


Grind grated coconut to a fine paste with 3 tablespoon water.

Cook diced ash gourd in 3 cups of water for 15 minutes or till done on a medium heat.

Add coconut paste, slit green chillies and salt to taste and mix well. Bring to boil on a low heat. Remove from the heat.

Add curd and mix well.

For Seasoning:

Heat oil in a small pan. Add fenugreek seeds and jeera. Fry till golden color on a low heat. Add curry leaves and saute till fragrant and color changes ( 1 - 2 minutes ). Pour this seasoning over Majjige Huli and serve with rice.

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