Right here’s a vegetable dish that’s mildly spiced however is superior in style. Watch & learn to make Majjige Huli
½ Mangalore cucumber (majjige), peeled and minimize into 1 inch cubes
10 string beans (chowli beans), minimize into 1 inch items
10 ivy gourds (tendli), quartered
Salt to style
Four inexperienced chillies, finely chopped
½ teaspoon turmeric powder
1 teaspoon crimson chilli powder
1 cup freshly scraped coconut
2-Three entire crimson chillies
1 cup bitter buttermilk
2 tablespoons ghee
1 teaspoon mustard seeds
1 teaspoon cumin seeds
Four-5 curry leaves
1. Boil two cups of water in a non-stick pan, add Mangalore
cucumber, string beans, ivy gourd and prepare dinner until half accomplished. Add
salt, inexperienced chillies, turmeric powder and chilli powder and blend.
Cook dinner for ten minutes or until the greens are tender.
2. Put coconut, crimson chillies and adequate water in a grinder jar
and grind to a clean paste. Add this paste to the greens
and blend effectively.
Three. Add buttermilk and simmer for 2 to a few minutes.
Four. For tempering, warmth ghee in a small non-stick pan. Add
mustard seeds, cumin seeds and curry leaves and sauté for
about ten seconds.
5. Add the tempering to the greens, cowl and prepare dinner for two-
6. Switch right into a serving bowl and serve scorching.
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