Deevi Halasu ( Jeegujje ) Majjige Huli

Recipe of Jeegujje Majjige Huli

Required Ingredients :

Deevi Halasu                  - 1 no.

Grated coconut              - 1 cup

Green Chillies                 - 3 no.s

Fenugreek seeds             - 1/2 tea spoon

Rice                                - 1 table spoon

Salt                                 - According to taste    

Curd                               - 1 cup

Red Chillies                     - 2 no.s

Mustard seeds                 - 1 tea spoon

Curry leaves                    - 1 table spoon

Asafoetida / Hing            - 1/4 tea spoon

Method Of Preparation:

                 First remove the skin of Deevi halasu and cut into small pieces.Take one green chilli , slit it and pot it along with the vegetable.. Take it in a vessel, pour water until the water cover the pieces and bake it. It will take around 8 to 10 minutes to get baked. Don't bake it in a pressure cooker, as the vegetable get cooked quickly. Now in a pan  take two table spoon of coconut oil. Put the rice and fenugreek seeds and saute it  till the rice becomes slightly pink in color. Now in a mixie jar take the grated coconut, salt, two green chillies, rice and fenugreek seeds and  grind it into a smooth paste along with the curd. The curd which we use here should be slightly sour. Now add the paste to the baked vegetable and cook it till it comes to the boiling point. Now the majjige huli is ready. For preparing the seasoning take two table spoon of coconut oil in a pan and heat it. To that add red chillies and mustard seeds, when mustard seeds popps out add the curry leaves and asafoetida and pour it on the top of the curry. So the jeegujje majjige huli is ready to serve. This is usually served either with kadubu or ottu shavige or even with baked rice