Majjige huli

Ingredients

• 2 cups chopped ash gourd or chayote (seeme badanekai)
• 2 cups sour curd, whisked with 1 cup water
• ½ cup grated coconut
• 1 tbsp chana dal and 1 tsp rice, soaked 30 minutes
• 2 green chillies
• 1 tsp cumin seeds
• ½-inch piece ginger
• ½ tsp turmeric
• Salt to taste
• 1 tbsp coconut oil or ghee
• 1 tsp mustard seeds
• 2 dried red chillies
• A sprig of curry leaves

Method

1. Cook the vegetable with a little water, turmeric and salt until tender.
2. Grind the coconut, soaked chana dal and rice, green chillies, cumin and ginger into a smooth paste.
3. Add the paste to the vegetable and simmer for 5 minutes.
4. Lower the heat and stir in the whisked curd. Heat gently, stirring, until it just starts to steam. Do not let it boil or it will split.
5. Heat oil, splutter mustard seeds, add red chillies and curry leaves and pour over the huli.
6. Serve warm with plain rice.