Majjige Huli
a traditional dish from Karnataka is a no onion-garlic, mildly flavoured curry made with veggies, coconut and buttermilk.
Servings 3
Ingredients
- ¼ kg ash gourd / 2 cups of chopped ash gourd /petha
- ½ cup grated, fresh coconut
- ¼ cup chopped coriander leaves
- 2 tsp split Bengal gram (chana dal)
- 3 green chillies
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- few curry leaves
- 1 ½ cups buttermilk or diluted curds
- salt to taste
For the tempering
- 1 tbsp oil
- 1 tsp mustard seeds
- few curry leaves
- 2 to 3 dry red chillies, broken into pieces
Instructions
- Wash and soak chana dal in water for 2 hours.
- Peel and chop the ash gourd.
- Heat a pan.
- Add chopped ash gourd, a cup of water, few curry leaves, salt and turmeric powder.
- Allow the ash gourd to cook for 5 to 7 minutes or till they are partially cooked.
- In the meanwhile blend fresh coconut, coriander leaves, soaked chana dal, green chillies and cumin seeds.
- Once the ash gourd is partially cooked, add the ground paste and cook for few minutes.
- Finally add the buttermilk and cook for few more minutes.
- For the tempering, heat oil in a small pan.
- Add mustard seeds, curry leaves and dried red chillies.
- Pour the tempering into ash gourd gravy.
- Serve with steamed rice.