Majjige huli

 Ingredients: 

Plain yogurt and buttermilk (or home-made curd), green chilies, ginger, jeera, coriander seeds, cillantro (coriander leaves), coconut, split channa daal (kadale bele), turmeric, hing, mustard, salt , and any one of the vegetables: cucumber ( southe kayi) , pumpkin ( boodhkumbulakayi)


Method:

1. Soak handful of split channa daal in water for one hour and then drain 

2. Heat 1 tbsp oil and put mustard. Once it splutters add the cut vegetable, pinch of turmeric , and salt. Add little bit of water to cook the vegetable.

3. Grind these ingredients to a paste ( chutney like consistency ): soaked daal, 2tbsp coconut, 5 green chilies, 1 tsp jeera, 1 tsp coriander seeds, 1 tsp grated ginger, pinch of hing, pinch of turmeric, couple of strands of cilantro

4. Add the paste to cooked vegetable and mix well for two minutes with medium heat till some water evaporates. 

5. Add yogurt and buttermilk or home-made curds to it and mix well. Bring it to just one boil and turn off stove 

Note: You can make majjige huli using okra also. Just roast the okra fully till it is cooked. Remaining steps are same except that you will need to add water to bring to correct consistency 

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