Majjige Huli 2 (Yogurt Curry 2)

# of servings:  4-6
Preparation Time:  10 mins	Cook Time:  20 mins

Many a home, many a style...  This dish falls under this category.  The gravy can be made in a variety of styles and they all go very well with many vegetables.  Be it potatoes, chayote, long gourd, pumpkin, spinach, methi leaves, red leaves, or even watermelon rind... all work great with this gravy!  

Ingredients:

• Vegetable or greens (potatoes, watermelon rind, chayote, long gourd, pumpkin, spinach, methi leaves, red leaves) - 2-3 cups
• Roasted gram - 1.5 tbsp 
• Grated coconut - 1 cup
• Garlic - 5-6 cloves
• Turmeric powder - 0.5 tsp (or) turmeric root - 1.5 inch
• Green chili paste - 1.5 tsp
• Salt
• Cumin seeds - 1 tsp
• Methi (fenugreek) seeds - 0.5 tsp
• Curry leaves - 2 stalks
• Yogurt - 2-3 cups

Method:

• Prepare the vegetables with a little salt, as per selection: 
• Pressure cook - watermelon rind, potatoes, chayote, long gourd, pumpkin, etc.  Place the vegetables in a steaming basket. Put water in the bottom and pressure cook ('Pressure' mode for 3-8 mins. based on the vegetable, in IP) 
• Saute the greens in oil after seasoning.  No need to cook separately.  Other veggies can also be cooked with water like this, on the stovetop, if preferred 
• Grind together the roasted gram, coconut, salt, green chilies, garlic cloves, turmeric, cumin seeds, and methi (fenugreek) seeds 
• Heat a little oil in a vessel and season with mustard and curry leaves ('Saute' mode in IP)
• Add the prepared vegetable.  If using greens, raw ones can be sauteed directly at this time
• Add the ground paste to the vessel and keep stirring
• It thickens quickly and starts to bubble
• Whisk the yogurt in the same blender and pour it into the vessel
• Adjust the thickness as per preference, by adding a little (about half a cup) of water
• When the gravy comes to a gentle boil, turn off the heat
• Serve hot with hot rice, roti or chapati 

Tips and Tricks:

• Be reminded that the gravy thickens further upon cooling
• Keep stirring after adding the ground paste or it will form lumps.  Once it starts to thicken, it is not essential to stir frequently
• Watermelon rind is especially good for women as it fights water-retention and cramps!
• If using potatoes, use it with the skin to reduce the gassy effect of the potatoes 
• Do not cut potatoes.  Pressure cook whole potatoes and gently break them with the fingers to give a crushed feel.  They should just open up into big chunks, along with the skin.  They taste much better this way
• Sour yogurt imparts a better flavor to this curry
• Do not boil the curry too much as the yogurt can separate
• To make the curry look more yellowish, first grind above mentioned ingredients, except the red chilies.  After making a smooth paste, add the red chilies to it and pulse to just crush the red chilies rather than incorporating it into the gravy

Pictures: 

Final Outcome:

                With Watermelon Rind