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Majjige Huli

• 4 tablespoon chana dal
• 1 ( cup pressed) fresh / frozen grated coconut
• 4 tablespoon of finely diced ginger
• 6-7 small green chilies ( adjust per your hot scale)
• 1.5 tablespoon cumin seeds / jeera
• 1.5 tablespoon mustard seeds
• 4 to 5 strands of coriander leaves ( whole strands)
• 1 quart buttermilk ( You need little shy than a quart)
• 6 to 8 black pepper corns
• 5-6 curry leaves – roughly torn
• pinch of turmeric
• Salt to taste

Soak chana dal in water for about 30 – 45 minutes
In a vessel take the ash Gourd pieces and water to just cover the pieces
Add salt to salt the ash Gourd pieces
Boil it till the pieces turn little translucent
Take it off the heat
Let it stay in hot water for 10-15 minutes then drain the pieces and discard the water
While the pumpkin is boiling, grind all the ingredients for the curry except curry leaves and turmeric to a fine paste
In a thick bottom vessel mix the ground masala, buttermilk, turmeric and curry leaves
On medium heat bring this to a boil while stirring in between
Add the boiled gourd pieces and bring to boilIn a tempering ladle heat oil
Add mustard seeds, asafetida and red chilies
When the mustards start cracking and chilies are done pour the tempering over the boiled huli.

Note
This curry is also made with either of: cucumber, capsicum, beans and greens
Never use the water in which you boiled the pumpkin in the curry, it will leave the curry with a funky taste
While buttermilk made from yogurt works just fine, try and use the low fat buttermilk you get in stores here in USA. This in particular gives a nice tangy taste.