Saturday, December 19, 2009

Broccoli Capsicum Majjige Huli / Broccoli Capsicum Coconut Buttermilk Gravy

1 medium sized Capsicum / Donne Menasinakayi
1 medium sized Broccoli
1 - 1.5 cup grated Coconut
4 Green Chillies
1/2 - 3/4 cup fresh Buttermilk / Yogurt /Curd
Pinch of Turmeric powder
1/4 tsp Chilly powder
Salt to taste
1 tsp Mustard seeds
1/2 Red Chilly
1 tsp Oil

Cut capsicum and broccoli into medium sized pieces as shown in the picture below. Cut 2 green chillies into two halves.

Put chopped capsicum, green chillies, chilly powder, turmeric powder, salt in a vessel, add sufficient amount of water and cook them until capsicum is half cooked by covering a lid. Add chopped broccoli and cook them together by covering a lid. (Note: Broccoli florets cook very fast. The broccoli stems take bit longer time and hence can be cooked along with capsicum.)

Grind grated coconut and 2 green chillies into smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) Add this ground coconut to a vessel containing cooked broccoli-capsicum and mix them well. Add buttermilk, pinch of salt to the same vessel, mix them well and bring them to boil. (If it is yogurt/curd put it in a mixer for few seconds before adding it to majjige huli.)
Add mustard seeds, red chilly and oil in a pan. Once it starts spluttering, add it to majjige huli. It goes well with rice.


AshKuku said...

All different but at the same time yummy too...


Anonymous said...

Oh yeah,typical Havyaka style Majjige Huli.