Majjigae Huli/More Koimbu

Majjigae Huli/More Koimbu:

Cut vegetables

Ingredients:

• 2 cups of vegetables diced like zuchini, egg plant, winter melon, cayote squash
• 1/2 cup yougurt
• 1 tsp salt
• 1/8 cup chopped cilantro

Masala:

Masala

• 3 tbs kadalae bele (channa dhal) 
• 1 tsp jeerigae(zeera, cumin) 
• 1 tsp kotambari beeja (dhaniya, coriander seeds) optional
• 4 green chillies
• pinch of hingh (optional)
• 1/8 tsp turmeric
• 1/4 cup freshly grated coconut
• 1/4 tsp methi seeds(optional)

Seasoning:

• 1/2 tsp mustard
• 1 tbs oil or ghee
• 1/4 tsp jeerigae(cumin, zeera)

Method:

Yogurt on the side

Boil and cook vegetables on medium heat in enough water to submerge the vegetables. Add salt to the cooked vegetable and lower heat. Blend or grind the masala ingredients with little water to a smooth mixture and pour it  into the cooked vegetables. Cook gently on low, till the contents comes to a single boil. The cooked contents should become thick and creamy at one boil. Remove the dish from the heat and set aside. To season, allow the mustard and cumin to splatter in hot oil and pour this to the cooked contents. When cool add the yogurt and sprinkle the cilantro and mix gently.

Cooking tips:

If the cooked contents are watery, it just means that there is too much content and that the ground masala is not sufficient. Also when it cools , everything will become more thicker and creameir. Some people prefer not to add the yogurt. 

Serving tips:

Serve with hot rice along with dhal.