Tondekayi Majjige Huli

 

Ingredients:

• 250g Tondekayi (Ivy Gourd), washed and quartered
• Salt to taste
• 1 cup fresh grated Coconut
• 2 Green Chillies
• 1 tablespoon Rice (optional)
• 1 cup Curd/Buttermilk
• 1 tablespoon Coconut Oil
• 1 teaspoon Mustard Seeds
• 2 dried Red Chillies
• A few Curry Leaves
• 5-6 Fenugreek Seeds

Instructions:

1. Cook the Tondekayi:

   • Boil the quartered Tondekayi with salt until tender.

2. Prepare the Masala:

   • Grind the fresh coconut, green chillies, and rice (if using) into a smooth paste.
   • Add the ground masala to the cooked Tondekayi and boil for 5 minutes.

3. Add Curd/Buttermilk:

   • Lower the heat and add the curd/buttermilk.
   • Simmer for another 2 minutes, stirring continuously.

4. Tempering:

   • In a small pan, heat coconut oil.
   • Add mustard seeds, dried red chillies, curry leaves, and fenugreek seeds.
   • Once they splutter, add this tempering to the Majjige Huli.

5. Serve:

   • Serve hot with rice.

Nutritional Values (per serving):

• Calories: 120
• Protein: 3g
• Carbohydrates: 15g
• Fat: 6g
• Fiber: 2g
• Sodium: 200mg