Ashgourd Curry/ Majjige Huli Recipe

Majjige Huli which is very popular all over Karnataka is also called Morcolmb in Tamilnadu and Dhavi takka Randayi in Mangalore. It can be made either with Ashgourd, Brinjal or with Ladiesfinger too. In Kerala, Yam is the vegetable of choice. The basic gravy with coconut remains the same,though the seasoning may vary depending on the region where it is made.

Ingredients :

  • 500 gms Ashgourd
  • 1/2 coconut grated
  • 6 green chillies slit
  • 1/2 tsp Jeera/Cumin
  • A pinch of turmeric powder
  • Salt
  • 250 ml slightly sour buttermilk

For the seasoning:

  • 2 tbsps Coconut oil
  • 1 tsp mustard
  • 1 tsp Jeera/cumin
  • 3 sprigs curry leaves

Method :

Wash and deskin the Ashgourd. Chop it into bite sized pieces. Pressure cook to one whistle with a glass of water, slit green chillies and salt. Grind the coconut and half tsp jeera to a smooth paste. Pour it into the cooked Ashgourd. Add the buttermilk and boil the Majjige Huli well. Heat the oil. Add, a tsp of mustard and after it splutters add the Cumin seeds. Toss. Add the curry leaves, mix and pour the seasoning into the Majjige Huli. Serve with Rice.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

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