Tuesday, 6 March 2012

Majjige Huli (Ashgourd in Cocount & curd gravy)

"Majjige Huli" a very popular curry with the Kannadiga brahmins of Karnataka.
No festival or function is complete without this curry.
Mostly made using Ash gourd or White pumpkin, it can also be made using lady's finger.
I learnt this dish from my Mom. 

Ingredients :
Ash gourd - 250 gms
Coconut - 2 cups grated
fried Red chilli - 1
coriander seeds - 1tsp
Jeera or Cumin seeds - 1 tsp
Ginger - 1 inch
Green chilli - 1
Turmeric - 1/2 tsp
coriander leaves chopped - 1 tbsp
curd - 1 cup
For Seasoning :
Oil - 1 tsp
Dry red chillies - 2
Mustard seeds - 1 tsp
Curry leaves - 4-5
Method :
Clean the Ash gourd and remove skin and seeds.
Cut into medium sized pieces, boil with 1 green chilli and keep aside.
Grind coconut, with coriander seeds, jeera or cumin seeds, ginger, green chilli, turmeric and coriander leaves to form a smooth paste.
Take a heavy bottomed pan, add the boiled ash gourd, pour the ground paste and curd and boil on low heat stirring continuously.
To season - take a seasoning pan, add oil, when its heated, add mustard, red chillies and curry leaves.
When they splutter, pour on the gravy.
"Majjige Huli" is ready.
Serve hot with steaming white rice.

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