majjige huli recipe| sorekai majjige huli recipe|Bottle gourd recipe | sorekayi ಸೋರೆಕಾಯಿ ಮಜ್ಜಿಗೆಹುಳಿ
Majjige HuLi is a very popular dish in karnataka. One of the popular majjige huLi is using boodugumbala kai Majjige huli Recipe | Boodugumbalakayi Majjige huLior ash Gourd. But we as mysoreans prepare this nutritious and delicious majjige huLi with many different vegetables like Okra majjige huli / Bendekai, Thondekai majjige huli / tindora /ivy gourd , radish, potato, dantina soppu, kesuvina soppu …. Each vegetable majjige huLi has its own unique taste.
Here in this recipe I am using sorekai / bottle gourd/opo /lauki for making the delicious majjige huli.
Majjige huli goes well with nuchinunde, ambode , rice , and rice rotti , ragi rotti as well.
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Ingredients for making majjige huli:

• 2 cups of cubed sorekai
• 2.5 to 3 cups of water
• Few curry leaves
• 1 tsp salt or salt to taste
• 1 to 2 cups of homemade buttermilk or
• To 3/4 cup curd/yogurt add 1/4 cup to 1/2 cup water, whisk or pulse it

To grind:

• 1 tbsp chana dal/kalde bele/bengal gram (wash and soak it in 3 tbsp water for an hour)
• little coriander leaves
• 1 tsp jeera / cumin seeds
• 1/4 tsp coriander seeds
• 2 to 4 green chilies
• 1/2 cup fresh grated coconut

For seasoning:

• 2 tsp coconut oil or any cooking oil
• Pinch of hing (optional)
• ¼ tsp mustard seeds
• ¼ tsp jeera / cumin seeds

Method:

1. Boil 2 cups of water in a pan on medium heat.
2. Wash and cut the sorekai / lauki/opo/bottle gourd as shown
3. Scoop the middle part(you can use this for dosa batter)

NOTE: If the bottle gourd/soreakiis tender no need to peel the skin

1. cut into small cubes as shown
2. Add this to the boiling water
3. Add 1/2 tsp of salt and few curry leaves, mix it, cover it and cook it until the sorekai are cooked well
4. Grind all these ingredients mentioned unger” to grind” to a fine paste, add water if needed
5. You can add little fresh ginger as well
6. Once the vegetable is cooked well add the masala, add little water to the mixer jar and add that as well.
7. Add another 1/2 tsp of salt or salt to taste, mix it well and reduce the heat to low. Let it boil for 5 minutes
8. Now add 1 to 1.5 cups of butter milk or
9. To 3/4 cup curd/yogurt add 1/4 cup to 1/2 cup water, whisk or pulse it. add it to the majjige huli
10. mix it and let it boil on low heat for 5 to 6 minutes
11. Turn off the heat, and give the seasoning

Seasoning:

1. Heat oil in a ladle on medium heat
2. Once the oil is hot add hing, mustard seeds
3. after mustard seeds pop add jeera/cumin seeds, fry it for 10 seconds and then turn off the heat add the seasoning to the majjige huli.Mix it
4. Mix it and serve with rice, nucchinunde ..

TIPS:

1. Make sure to boil this on low heat else majjige huli will curdle on high heat
2. by Boiling on low heat we an have the majjige huli next day without getting sour