Wednesday, July 3, 2013

Boodugumbalakai (Ashgourd) Majjigehuli

Boodugumbalakai (Ashgourd)

Cut vegetable

Boodagumbala kai       1 Kg
Coconut scrapings       ½ cup
Gram dhal                   3 table spoon full
Sour curds                   2 cups (curds should not be too sour)
Salt    to taste
For grinding  

Red chillies             3 numbers
Green chillies         3 numbers
Ginger                     ½” piece
Coriander seeds      3 tea spoons
Asafoetida              1 pinch
Coriander leaves     2   sprigs
Cumin seeds           1 tea spoon 

For seasoning
Cooking oil             1 table spoon
Cumin seeds           2 tea spoons
Asafoetida              1 pinch
Red chillies            2- broken in to 1” pieces
Turmeric powder    1/2 teaspoon

Soak gram dhal I water.
Pee l and cut ash gourd into approximately 1” cubes. Cook in a vessel with ¼ cup of water and 1 tea spoonful of salt till the vegetable becomes tender.
While the vegetable is cooking grind soaked gram dhal, Coconut scrapings, red and green chillies, ginger, turmeric powder  coriander seeds, cumin seeds and coriander leaves in to smooth paste. Mix the paste with 1 cup of water and add to the cooked vegetable. At this stage add salt according to your taste . Cook for a few more minutes stirring occasionally so that the vegetable absorbs the taste of the masala.
Beat curds well and add it to the cooked vegetable. Cook till it starts to  boil. 
Prepare the seasoning by heating one tablespoon full of oil and adding the mustard seeds, cumin seeds, broken pieces of red chillies asafoetida and curry leaves and stirring till the mustard seeds crackle. Pour this over the majjige huli and serve hot with rice.

Other vegetables that  we can use are Seemebadane kai(Chow-Chow),
 Sorekai ( Bottle gourd) 
Soppugalu Greens.
Badane kai( Brinjal)and
 Bende kai (Ladies finger)
While cooking ladies finger and brinjal,we have to fry them in little  oil and continue.

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