Sify Bawarchi
WebSify
Follow us on
Majjige Huli
By : Ramya
Category : Gravies, Vegetables, Yogurt
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
Bangalore/Mysore Version:
  1. Cook the chopped veggies with some salt and water until done.
  2. Keep aside. Note: If you are using okra or eggplant, make the tempering in a wok and cook them in oil, on low-medium heat.
  3. DO NOT add water for cooking these two veggies.
  4. Grind coconut, green chilies, cilantro, jeera, hing, chana dal/besan, mustard seeds and turmeric to a smooth paste with some water.
  5. Add the masala paste to the cooked veggies;
  6. Add a little water if required and boil for a couple of minutes.
  7. Remove from heat.
  8. Add yogurt/ buttermilk and mix well; If you are using yogurt, make sure you beat it well before adding..... the masala paste and the yogurt blend better this way.
  9. Add water to get the desired consistency.
  10. Temper with mustard seeds and curry leaves.
  11. Serve with hot steamed rice.

Mangalore/Udupi Version:

  1. Cook the chopped veggies with some salt and water until done; Keep aside. Note: If you are using okra or eggplant, make the tempering in a wok and cook them in oil, on low-medium heat; DO NOT add water for cooking these two veggies.
  2. Grind coconut and green chilies with some water, to a smooth paste.
  3. Add the masala paste to the cooked veggies; Add a little water if required and boil for a couple of minutes; Remove from heat.
  4. Add yogurt/ buttermilk and mix well; If you are using yogurt, make sure you beat it well before adding..... the masala paste and the yogurt blend better this way; Add water to get the desired consistency.
  5. Temper with mustard seeds, methi seeds and curry leaves; Serve with hot steamed rice and enjoy!

Courtesy: http://maneadige.blogspot.com/

Ingredients:
Bangalore/Mysore Version:

2 cups - chopped veggies
2 tbsp - grated coconut, fresh/frozen
2 cups - yogurt or buttermilk
2 tsp - chana dal soaked in warm water for about 20-30 mins or 2 tsp besan
3 to 4 strands - cilantro
2 to 3 - green chilies, low-medium spiced
1/2 tsp - mustard seeds
1 to 1.5 tsp - jeera
1/4 tsp - turmeric
a generous pinch of hing
salt as per taste
For Tempering:
1 to 2 tsp - ghee/oil
1/2 tsp - mustard seeds
3 to 4 - curry leaves

Mangalore/Udupi Version:

2 cups - chopped veggies
2 tbsp - grated coconut, fresh/frozen
2 cups - yogurt or buttermilk
2 to 3 - green chilies, low-medium spiced
For Tempering:
1 to 2 tsp - Ghee/Oil
1/2 tsp - Mustard seeds
1/2 tsp - Methi seeds
3 to 4 - Curry leaves

  Post your Comments  
   
       
  Clear