Description
A spicy, yogurt based gravy. This is also known in some places as majjige huli
General Information
| Country |
India |
| Region |
South India |
| Genre |
Vegeterian |
| Category |
Gotsu |
| Serving Size |
2 people |
| Preparation Time |
1 hour. |
Ingredients
| Measure |
Type |
Item |
| 1 |
lb |
Plain Yoghurt |
| 1/2 |
teaspoon |
Mustard |
| 1/2 |
teaspoon |
Cumin seeds |
| 1/4 |
cup |
Toor Dal |
| 2 |
teaspoon |
Rice |
| 1/2 |
teaspoon |
Fenugreek |
| 1 |
strip |
Curry leaves |
| 8 |
medium |
Green Chillis (finely chopped) |
| 8 |
teaspoon |
Coconut powder (fine dehydrated) |
| 1/4 |
teaspoon |
Asafoetida (Hing) |
| 1/2 |
cup |
Okra, Carrot, Ashgourd (1 inch pieces) |
| 1 1/2 |
teaspoon |
Salt |
| 20 |
ml. |
Oil (Canola/Sunflower) |
| 100 |
ml. |
Water |
| 1/4 |
teaspoon |
Turmeric |
Method
- Soak toor dal and rice in 100ml of water in a bowl for 30-45mins.
- Pour oil in a shallow frying pan.
- Add mustard and cumin seeds. Once mustard seeds have spluttered, add fenugreek.
- Once fenugreek has turned golden brown, add okra.
- Fry for 15-20 mins. till the Okra becomes dark brown. For ashgourd and carrots, microwave them for 3 mins.
- Put coconut powder, green chilis, toor dal, and rice in the mixer.
- Grind them into a fine paste. Add little water if needed.
- In a hollow pan, pour the yoghurt and add the paste.
- Add water and beat the contents till the contents become syrupy thick.
- Add salt turmeric, and the fried okra (or ashgourd/carrot) to the contents.
- Heat everything in mild heat. If the yoghurt curdles, mix the contents and heat for 5 more minutes.
- Once the contents have become sufficiently hot, stop.
