In a cooking vessel add the ash gourd pieces, 1 strand curry leave and water up to level of pieces. Bring this to boil under medium flame. Once it boils simmer the flame. Let the pieces cook till they become tender.
Meanwhile in a seasoning pan dry roast the fenugreek seeds till they change color. Grind the coconut, roasted fenugreek seeds, green chillies and rice to a fine paste.
Add this ground masala to the cooked ash gourd pieces, add salt to taste and bring to boil.
At the end just add curds, mix well and switch off the flame. Do not boil after adding curds.
Heat a seasoning pan adding oil, mustard seeds, urad dal, broken red chilly and curry leaves. When the mustard seeds splutter and urad dal changes color, switch off the flame and add this to majjige huli.
Now the ash gourd majjige huli is ready to be served. It is a perfect combo with rice and idly. Try it out and let me know your feedback.
