THONDEKAI MAJJIGE HULI RECIPE/ IVY GOURD BUTTER MILK GRAVY

INGREDIENTS

• Ivy gourd – 250 gms (cut into  vertical slices) – can be replaced with yellow cucumber, beans or ash gourd

• Chick peas – 100 gms

• Coconut grated – ¼ cup

• Green chilli  - 2-3 nos

• Buttermilk – ¼ cup

• Salt – as per taste

• Red chilli – 1-2

• Curry leaves – few

• Mustard seeds -  1 tsp

• Cumin seeds – 1 tsp

• Oil – 1 tsp
  

INSTRUCTIONS

• Soak white chick peas overnight.

• Cook ivy gourd and chick peas in pressure cook with little salt and water until soft.

• Grind grated coconut, green chili and buttermilk together.

• Once chick peas and ivy gourd is cooked, add the coconut mixture, salt and little water and the gravy has to be thick.

• Mix well and bring to boil, once the froth appears and starts boiling, switch off the stove and temper with oil, mustard seeds, cumin seeds, curry leaves red chili.