Thursday, June 23, 2011

Ash Gourd Majjige Huli(Boodhkumbala kaayi Majjige Huli)

                       Ash Gourd: 2 cups
                       Curd(well beaten): 3 cups (preferably sour curd)
                       Turmeric: pinch
                       Salt to taste

To Grind:
                  Channa dal: 2tbspn ( soaked for an hour)
                  Coriander seeds(Dhania): 2 tbspn
                  Cumin seeds(Jeera): 1tspn
                  Coconut powder: 4-5 tbspn
                  Coriander leaves: 6-7 strands
                  Green chilli: 4-5
                  Ginger: 1 inch piece
                  Mustard seeds: 1/4 tspn
                      Oil: 4-5 tbspn
                      Mustard seeds: 1/4 tspn
                      Curry leaves: 1 sprig
                      Asafoetida(hing): pinch
                  1. Cook ash gourd in half cup of water. Add salt and turmeric. Do not over cook. 

                  2. Grind the ingredients listed above to a fine paste.
                  3. Add the masala to ash gourd and cook for 3-4 mins. Let it cool for few mins.

                  4. Add this mixture to curd and mix well. Adjust salt and gravy consistency.
                  5. Heat oil in a pan, add mustard, jeera, asafoetida and curry leaves.
                  6. Add this tempering to majjige huli. 
                  7. Serve with rice.

1 comment:

  1. I found you from the foodie blog roll and I'd love to guide Foodista readers to your site. I hope you could add this winter melon widget at the end of this post so we could add you in our list of food bloggers who blogged about recipes for ash gourd or winter melon,Thanks!