Ingredients :
1 cup Bottle Gourd diced
2 cups Buttermilk
1 spoon Mustard seeds
Pinch of Asafoetida
2 spoons Chana Dal soaked
1/4 cup Coconut grated
1 Onion sliced
1 Green Chilli
1 spoon Jeera
1 spoon Pepper
2 Garlic cloves
10 Curry Leaves
Coriander leaves
1/2 spoon Turmeric powder
Salt
Oil
Method:
Cook bottle gourd/ sorekayi in a vessel with 1 cup water for 10 minutes.
Soak chana dal in water for 4 hours.
Grind soaked chana dal, coconut, 4 curry leaves, onion, green chilli, garlic, pepper, Jeera, coriander leaves and water in a mixer jar into a fine paste.
Cook bottle gourd in coconut ground paste,
add turmeric powder, salt, 1/2 cup water and cook for 5 minutes.
Add Buttermilk and mix well.
For seasoning, in a tadka pan, heat 2 spoons oil, add mustard seeds, curry leaves and asafoetida, pour it to buttermilk.
Bottle Gourd Majige Huli is ready to serve with rice.
Note:
Buttermilk should be of thick consistency.
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