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.