TONDEEKAI MAJJIGE HULI

Usually i was preparing only curry or gojju from tondekai,but today i tried majjige huli which came out tasty.

Ingrediants;

Tondekai upto 1/2 kg or 2 cups slitted or cut lengthwise

Kabul kadale 1/4 cup soaked in water for 4 to 5 hrs.

Seasoining:

Ghee 1tb spoon

Mustered seeds 1/2 tsp

Jeera1 tsp

Red chilli broken 1

Few curry leaves

For grinding:

1/2 cup or little more grated coconut

5to 6 green chillies

1/4 tsp jeera

1/2 inch ginger

1/4 tsp coriander seeds ( opttional)

1/2 to 1 tsp kadale hittu( gram flour)
Buttermilk 1/2 cup

Grind this into coarse paste & keep

Method:

1. Cook both tondekai & kabul kadale in cooker until soft or cooked really well

2. Heat ghee & make seasoining,

3. Put cooked mixture & add grinded mixture & bring to boil.

4.add sufficiant salt & little jaggary & mix & boil until rawness


5.after few minutes add 1/2 cup of butter milk & mix & leave it boil for few more minutes.

6. Remove & serve with rice or chapathi or dosa etc.,


Notes:

1.if the curd or buttermilk is little sour it will be good .

2.if u want u can add buttermilk or curd while grinding only.