1 medium sized Ash Gourd/ Budu Kumbalakayi (You can also use other vegitables like Tindora/Thondekai, Cucumber/Southekai, Chayote Squash/Seeme Badanekai, Beans, Bread fruit/Jeegujje, Lentils / Alasande etc)
2 cups Grated Coconut
2 - 3 Green Chillies
3/4 -1 cup Buttermilk / Yogurt /Curd
1/4 tsp Chilly Powder
Pinch of Turmeric Powder
Salt to taste
1 tsp Mustard Seeds
2 broken Red Chillies
1 tsp Oil
Remove the outer skin, inner part of the ash gourd and chop them into medium sized pieces as shown in the picture below. Cut one green chilly vertically as shown in the picture below.(Adding green chilly is optional)
Add chopped ash gourd, turmeric powder, chilly powder, chopped green chilly, salt, little amount of water in a vessel and cook them well by covering a lid.
Grind grated coconut and remaining 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 ash gourd and mix them well. Add buttermilk to the same vessel and 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 hull.)
Add mustard seeds, broken red chillies and oil in a pan. Once it starts spluttering, add it to majjige huli. It goes well with rice and dosas.