Majjiga Pulusu

One of the authentic Andhra foods and one of my favourite dishes.  My father is a great lover of this Majjiga pulusu. Everyone has their own way of making majjiga pulusu. Here is one way which I know and easy to make and tasty, It's very delicious and nutritious dish. Sour Curd is the best to prepare this dish.

Ingredients:

• Plain sour yogurt (blended) – 3 cups
• Bottle gourd /Sorakaya- 1 small (peeled and cut into 1" pieces)
• Tomato – 1 or 2 medium size
• Carrots -2 (peeled and cut into 1” pieces)
• Onion-1 medium size (cut into 1" pieces)
• Green Chillies -3 or 4 (upon your spicy level)
• Turmeric powder- 1 tsp
• Chick pea flour/Snegapindi/Besan – 5 tbsp
• Salt - as per taste,
• Oil – 2tbsp

For tempering / popu / tadka:

• Mustard seeds/Avalu – 1tsp
• Fenugreek seeds/Menthulu – 1tsp
• Cumin seeds – 1tsp
• Curry leaves/Karivepak – handful
• Hing /Inguva -1tspp
• Dry Red chillies - 3

Method:

• Boil the cubed vegetable pieces, green chillies (cut length wise), salt turmeric with water until they get tender soft.
• Beat the curd well adding water to form a smooth sauce like consistency.
• To that curd add besan flour (snegapindi), mix well without any lumps
• Grind ginger and add it to curd mix and once again mix well.
• Add this curd mixture to the vegetables which are already boiled, (Before adding them check for salt)
• Heat oil in a separate pan and add fenugreek seeds/menthulu, mustard seeds/Avalu, cumin seeds, dry red chillies, asafoetida and curry leaves and let them splutter
• Add this tadka  to vegetables and curd mixture and cook for 5 min on a slow heat .
• Garnish with coriander leaves.
• Serve hot with white rice/chapathi