Majjige Huli - Super Fast Yogurt Curry

I am like an anti-vampire. If there is sunlight outside, I have to get out of the house. Cooking won't stop on a sunny day, but blogging does have to wait. Guess that was probably a self-confession on why my blogging has been so bleak lately.


My husband is a great cook, and my inspiration. This is his recipe and has been one of my favorites always. This is one of those rescue foods that comes in handy when I'm in damn hurry. The prep time is less than 15 minutes.


This is similar to Khadi from Northern parts of India. The main difference between Majjige huli and Khadi is that, the former one includes any one kind of vegetable in it. Best would be winter melon, but you can also make it with bottle gourd or chayote squash. The following recipe serves two.


Ingredients:
2 cup Diced winter melon
1 table spoon Olive oil
1 teaspoon Mustard

8-10 Curry Leaves
4 cups water
Finely chopped coriander leaves for garnishing

For Gravy:

1 table spoon Cumin
1/4 cup Dalia split (Kadle pappu/hurigadale/chutney daal/putani)
1 tea spoon Turmeric
2 table spoon finely grated Ginger
2 cups Home made Curds\ Greek Yogurt
Salt and green chillies to taste


Method


Heat oil in a skillet on medium flame
Add mustard and let it splutter
Add curry leaves and let it splutter
Now add in diced winter melon and stir fry until it gets soft. You can bite into a piece and you'll know if it's done.
Meanwhile grind all the items mentioned under the gravy list, into a smooth paste. 
Bring down the flame to simmer and add in this paste and keep stirring until it comes to boil.
Now add in the water and let it come to boil again. Keep stirring once in a while.
Now switch off the stove and garnish it with coriander leaves.


Goes well with steamed rice and a pickle on the side.

Enjoy :)