Majjiga Pulusu

Ingredients:

• Sour Curd – 1 cup
• Tomato – 1 Medium
• Carrot - 2 No's
• Lady's Finger - 10
• Bottle Gourd – 1/2 Small
• Spinach - 1 Cup
• Water  - As Required

For Paste:

• Coconut Pieces – 1 Cup
• Chana Dal – 2Tbsps
• Coriander Seeds – 1 1/2tsps
• Cumin Seeds – 3/4tsp
• Black Pepper – 1/4tsp
• Ginger -  Small Piece
• Green Chilies – 6

For Seasoning:

• Salt  - 1 tsp or to Taste
• Turmeric Powder – 1/4tsp
• Methi Seeds – 1/8tsp
• Mustard Seeds – 1tsp
• Cumin Seeds – 1tsp
• Asafoetida/Hing – 1/8tsp
• Red Chilies – 2 No's
• Curry Leaves – Few
• Oil – 4 Tbsps
• Coriander - Few Springs

Preparations:

1. Wash and soak Chana Dal in water for 1/2 hr.
2. Churn the sour curd and keep it aside. Add water while churning if the curd is too thick.
3. In a heavy bottomed vessel, Chop and add Bottlegaurd, Lady's Finger, Carrot,Tomato and Spinach. Add water and bring to a boil, reduce heat and let the vegetables get cooked.
4. Once vegetables are cooked, add the Churned Curd, salt and Turmeric and bring to a boil. Reduce heat and let it simmer for 8-10 minutes.
5. Take a mixie jar and add coriander seeds, cumin seeds, black pepper, coconut pieces,soaked Chana dal,green chillies and ginger.Add sufficient water and make a smooth paste.
6. Add the ground paste to the Curd mixture and mix well. Let it cook for another 7 to 8 minutes.
7. Heat a pan and add Oil to it.Add the mustard seeds and let them splutter. Add the cumin seeds, Methi seeds, Red chillies and fry for a few seconds till they turn brown.Add Hing and curry leaves and immediately add to the curd mixture.
8. Simmer for a minute or two and turn off heat. Garnish with fresh coriander leaves and keep covered for 10 mts before serving.
9. Serve hot with rice.