Majjige Huli with Ash Gourd

Introduction

Majjige Huli with Ash Gourd is a traditional Karnataka-style yogurt-based curry known for its mild and comforting flavors. Made with tender ash gourd cooked in a fresh coconut masala and blended with smooth curd, this dish is light, cooling, and perfect for summer meals. The gentle seasoning enhances its aroma beautifully. It pairs wonderfully with hot steamed rice.

Preparation Time: 10 minutes

Overall Time: 20 minutes

Ingredients

For Cooking Ash Gourd

·       2 cups ash gourd (washed and cut into cubes)

·       Little water

·       1 tsp turmeric powder

·       4–5 curry leaves

·       Salt (as required)

For Masala

·       1 cup grated coconut

·       1 tsp soaked rice

·       1 tsp jeera (cumin seeds)

·       4–5 curry leaves

·       4 green chillies

·       ½ tsp mustard seeds

Other

·       1 cup Nandini curd

·       Little water (to pulse the curd)

For Seasoning

·       1 tsp refined oil

·       1 tsp mustard seeds

·       1 tsp urad dal

·       1 tsp Bengal gram (chana dal)

·       Few curry leaves

Preparation

1.     Wash and cut the ash gourd into cubes.

2.     Add it to a pressure cooker with little water, turmeric powder, curry leaves, and salt.

3.     Cook for 1 whistle and keep aside.

4.     Grind grated coconut, soaked rice, jeera, curry leaves, green chillies, and mustard seeds into a smooth paste. Keep aside.

5.     Pulse the curd separately with a little water until smooth.

Method

6.     Add the prepared masala to the cooked ash gourd.

7.     Cook for 6–7 minutes on medium flame.

8.     Add the pulsed curd and mix well. Do not boil too much after adding curd.

9.     Heat oil for seasoning in a small pan.

10.  Add mustard seeds, urad dal, Bengal gram, and curry leaves. Let them splutter.

11.  Pour the seasoning over the Majjige Huli and mix gently.

12.  Switch off the flame.

Serving Suggestion

Serve hot with steamed rice. Best food for summer – light, cooling, and comforting.