How to make Majjige Huli - Majjige or a type of cucumber that is generally available in Mangalore has a unique flavour and texture.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cucumber (खीरा), String beans (chavli) (चवली की फली)
Cuisine : Mangalorean
Course : Main Course Vegetarian
Majjige Huli Recipe Card
Mangalorean cuisine comprises cuisines like Udupi as well as cuisine of other Mangalorean communities like Mogaveeras, Billavas, Bunts, Saraswat Brahmins, Mangalorean Catholics and the Bearys.
It is largely influenced by other South Indian cuisines. Coconut and curry leaves are common ingredients as are ginger, garlic and chilli. It is well known for its distinct flavours. In general, the Mangalorean recipes are quite spicy and fresh coconut is an integral part of these recipes. Rice is the staple food of the Mangaloreans though the non-vegetarians favour fish.
The Mangalore cuisine will be incomplete without rice which is cooked in various forms. Apart from rice, another important thing used in the cuisine of Mangalore is fruits. Another remarkable feature of the Mangalorean sweet dishes is that instead of using sugar, they use palm jaggery which is also healthy.
For more recipes related to Majjige Huli checkout Cucumber Curry, Kakdi Ki Sabzi. You can also find more Main Course Vegetarian recipes like Bhein Aur Palak, Chole without Oil, Kadai Vegetables, Almond Vegetables .
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Majjige Huli Recipe
Cucumber Mangalore, peeled and cut into 1 inch cubes 1/2
String beans (chavli) cut into 1 inch pieces 10
Ivy gourds (tendli) quartered 10
Salt to taste
Green chillies finely chopped 4
Turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Scraped coconut fresh 1 cup
Red chillies whole 2-3
Buttermilk sour 1 cup
Ghee 2 tablespoons
Mustard seeds 1 teaspoon
Cumin seeds 1 teaspoon
Curry leaves 4-5
Method
Step 1
Boil two cups of water in a non-stick pan, add Mangalore cucumber, string beans, ivy gourd and cook till half done. Add salt, green chillies, turmeric powder and chilli powder and mix. Cook for ten minutesor tillthe vegetables are tender.
Step 2
Put coconut, red chillies and sufficient waterin a grinder jar and grind to a smooth paste. Add this paste to the vegetables and mix well.
Step 3
Add buttermilk and simmer for two to three minutes.
Step 4
For tempering, heat ghee in a small non-stick pan. Add mustard seeds, cumin seeds and curry leaves and sauté for about ten seconds.
Step 5
Add the tempering to the vegetables, cover and cook for two-three minutes.
Step 6
Transfer into a serving bowl and serve hot.
