Friday, 25 January 2019

Ash gourd Majjige Huli / boodagumbala majjige huli

Ash gourd Majjige Huli / boodagumbala majjige huli


In this post, let us see how to cook ash gourd majjige huli / boodagumbala majjige huli. Whole procedure has been divided into seven steps. Thanks to my friend Soumya, all these seven steps have been described using pictures for each step. Let us start with ingredients.


Ingredients: 1 cup = 250 ml
  • Ash gourd / boodugumbala - 1 cup
  • Turmeric powder - 1/4 teaspoon
  • Grated coconut - around 1 cup
  • Cumin seeds - 1 teaspoon 
  • Rice - 1 teaspoon
  • Chana dal - 1 teaspoon
  • Curry leaves - 4 to 5
  • Green chilly - 1
  • Curd - 1/2 cup
  • Salt - according to taste
For seasoning:
  • Mustard seeds - 1/2 teaspoon
  • Red byadagi chilly - 1
  • Curry leaves - 3 to 4
  • Hing - 1/4 teaspoon
  • Oil - 1 teaspoon
______________________________________________

Method:
Step 1. Chop ash gourd into cubes. Soak rice (1 tspoon) and chana dal (1 tspoon) in 1/4 cup of water for 1 hour. 
cubed pumpkin, grated coconut, green chilly, cumin, curry leaves and soaked rice+chana dal 

Step 2.
Meanwhile, in water (1/4 to 1/2 cup), cook cubed pumpkin along with few curry leaves, turmeric powder and salt. Cook well. If you are using pressure cooker, one whistle is enough.

cook pumpkin cubes with curry leaves, turmeric powder, salt in water

checking pumpkin for cooked or not

Step 3.
Grind grated coconut along with soaked rice and chana dal, curry leaves and green chilly adding sufficient water.
grated coconut, soaked rice+chana dal,  curry leaves and green chilly

Step 4.
When coconut turns to fine paste, add curd (1/2 cup) and grind it again for few seconds for mixing. Keep aside.
add curd to ground paste

final ground paste of majjige huli

Step 5.
In a thick bottomed vessel, temper with curry leaves, red chilly, hing, mustard seeds in oil.

tempering : curry leaves, red chilly, hing, mustard seeds and oil

Step 6.
When mustard splutters, pour cooked pumpkin and ground paste. Add water if required. Don't add too much of water, Majge huli should be thicker in consistency. Add salt. Mix well. Boil for 2 to 3 minutes.
pour cooked pumpkin and ground paste

Step 7.
Enjoy with rice!

Ash gourd Majjige Huli / boodagumbala majjige huli
enjoy!

Thanks to my dear most friend Soumya for this recipe and beautiful pictures. 

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