Kannadiga Havyaka Recipes : Ash Gourd (Boodu Kumbalakaayi) Majjige HuLi | Southekai Hasi Majjige HuLi | Cucumber Spicy Yogurt

Majjige Huli is a very popular Karnataka dish, actually a Havyaka Recipe in particular. As the name suggests, this dish is a coconut and yogurt(majjige in kannada)  based gravy, spiced with green chillies and flavored with cumin that is added to the vegetable.  The veggie could be either tindora, green peppers/capsicum, potatoes, cucumbers, okra/lady's finger, brinjal/eggplant, ash gourd/ winter melon or even the yard long beans, called "Alasande" in Kannada.  Here I have used cucumber and tindora (thondekai in kannada), as the combination tastes great.

Preparation Time: 20 minutes

Servings: 4

Ingredients:

• 1 big cup buttermilk
• 7-8 green chillies
• Chopped vegetables(Tindora and Cucumber) – 2 cups
• 1 cup fresh grated coconut
• 3 table spoon chana daal
• 2 table spoon oil for seasoning
• 1 table spoon mustard seeds
• 1 table spoon cumin seeds
• 1 sprig curry leaves
• 2 – 3 red chillies
• a pich of asafoetida
• Salt – as required

Method:

• Soak chana daal for 20 minutes in 1/4 cup of water.

• Cut the Tindora and Cucumber into large pieces.
• Boil in a little water until soft.

• Blend together the coconut, green chillies and soaked chana daal.

• Add this paste to the above mix

• Dilute with some water if needed.
• Bring to a boil on a low flame.

• Add salt as required.
• Season with mustard, cumin, red chillies, curry leaves and asafoetida.

• Remove the vessel from the stove.
• Add buttermilk/yogurt and mix well.

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