1 large Bitter Gourd / Hagalakayi
Grape sized Tamarind
7 - 8 Green Chillies
Pinch of Turmeric powder
1/4 tsp Chilly powder
Lemon sized Jaggary
1 - 1.5 cup grated Coconut
1/2 cup fresh Buttermilk / Yogurt /Curd
Salt to taste
1/2 tsp Mustard Seeds
1 Red Chilly
1 tsp Oil
Cut bitter gourd into medium thin round pieces and remove the seeds as shown in the picture below. Cut 5 green chillies into two pieces as shown in the picture below.
Put tamarind in a bowl and add little amount of water. Squeeze it and keep it aside.
Put only bitter gourd pieces in a vessel containing salted water for about 1 hr. Squeeze all the bitter gourd pieces and put them in a vessel. Add chopped green chillies, turmeric powder, chilly powder, salt, tamarind water, jaggary, little amount of water and bring them to boil. Cook them in medium/low flame for about 30 mins until almost all the water content gets evaporated.
Grind grated coconut and two 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 the vessel containing cooked bitter gourd and mix them well. Add buttermilk 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.