Main Ingredients:
Sour yogurt blended well - 2 cups
White Pumpkin - 4 cups boiled
Green chilies -5 to 6
cumin seeds/jeera -1 teaspoon
Dhaniya or coriander seeds(available at Indian Stores) -2 teaspoons
Chana dal (available at Indian Stores) soaked in water for 10 mins -2 teaspoons
Turmeric powder (available at Indian Stores) - a pinch
Note/Tip
This is one of the traditional dishes of Karnataka. You can use green beans, white pumpkin, okra, etc but white pumpkin in this is a classic combination. If using other vegetables, make sure you use one vegetable at a time. I have substituted coconut with tofu and it works great as well.
Turmeric powder (available at Indian Stores) - a pinch
Coconut - half cup grated
Ginger - One inch piece chopped
Ginger - One inch piece chopped
Whole black pepper - 2 seeds
Ingredients for seasoning (Vagarne):
½ teaspoon Mustard
1 teaspoon urad dal
1 Red chilli
Curry leaves
Pinch of Hing
Grind green chilies, ginger, cumin, dhaniya/cilantro, chana dal, black pepper, turmeric and fresh coconut to a fine paste to make masala. Add blended sour curd to the paste and warm on a low flame. Add salt and water as required to make it a fairly thick. Add boiled white pumpkin.
Vagarne - Heat 1 tbsp. oil in a skillet. Add mustard seeds and allow to splutter. Add urad dal and fry until brown. Add red chilli, curry leaves and hing. Pour over cooked majjige huli.
Enjoy with white or brown rice.
This is one of the traditional dishes of Karnataka. You can use green beans, white pumpkin, okra, etc but white pumpkin in this is a classic combination. If using other vegetables, make sure you use one vegetable at a time. I have substituted coconut with tofu and it works great as well.