Majjige Huli

Ingredients 

• 1/2 Mangalore cucumber, peeled and cut into 1 inch cubes
• 10 string beans (chavli), cut into 1 inch pieces
• 10 ivy gourds (tendli), quartered
• Salt to taste
• 4 green chillies, finely chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 cup scraped fresh coconut 
• 2-3 whole red chillies 
• 1 cup sour buttermilk 
• 2 tablespoons ghee
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 4-5 curry leaves

Method

1. Boil two cups of water in a non-stick pan, add Mangalore cucumber, string beans, ivy gourd and cook till half done. Add salt, green chillies, turmeric powder and chilli powder and mix. Cook for ten minutesor tillthe vegetables are tender.
2. Put coconut, red chillies and sufficient waterin a grinder jar and grind to a smooth paste. Add this paste to the vegetables and mix well.
3. Add buttermilk and simmer for two to three minutes.
4. For tempering, heat ghee in a small non-stick pan. Add mustard seeds, cumin seeds and curry leaves and sauté for about ten seconds.
5. Add the tempering to the vegetables, cover and cook for two-three minutes.
6. Transfer into a serving bowl and serve hot.

Nutrition Info