Majjige Huli

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

Coconut - half cup grated  
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.

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.