Majjige huli ( boodugumbala kayi )

Ingredients 

Boodugumbala kayi ( ash gourd)—1 big bowl

Channa dhal( kadale belle) ( soaked in water for 1 hour )—2 tablespoon 

Fresh grated coconut—1 cup

Jeera—( jeerige// cumin seeds)—1 tablespoon 

Coriander seeds—1 teaspoon 

Pepper corns( menasu kaalu)—1/2 teaspoon 

Green chillies—2 to 3

Red chilli—1

Ginger—small piece 

 Beaten curd( mosaru// dahi) —1/2 litre 

Turmeric powder ( arisina// haldi)—1 teaspoon 

Salt to taste.

For grinding 

Take coconut,soaked channa dhal ( drain water ),jeera,coriander seeds,green and red chillies ,turmeric,pepper ,ginger to a fine paste in mixer grinder jar.

Method 

Take a  tablespoon of ghee in a pan or kadai heat on medium flame.

When hot  enough add mustard seeds,jeera,asafoetida,curry leaves.

When its stop spluttering add boodugumbala kayi pieces fry and add a cup of water and cook  till soft  on medium heat.

When  boodugumbala kayi turns soft and done add in ground paste ,salt and butter milk.

Mix well let it boil for 10 minutes .water can be added to get the required consistency.

 Now majjige huli is ready,serve with rice.