This indian dish is from the the fantastic The ABCD's of Cooking, a recipe blog by Chitra Agrawal from Brooklyn, NY focused on "Indian, vegetarian recipes, rooted in tradition, but mixed up with influences from around the world and what's in season." Their recipes are simple and delicious and this one is no exception. I prefer to have it chilled, but as the recipe mentions, it's also great warm.
Tip: If you're eating this for leftovers, don't heat it up and enjoy it chilled.
- 1 1/2 pounds summer squash (yellow or green zucchini), cut 1/2 inch thick rounds with large pieces cut again in half
- 3 cups yogurt (or combo yogurt and buttermilk)
- small bunch cilantro leaves
- 1/2 cup frozen fresh grated coconut, thawed
- 2 tablespoons chana dal
- 2-3 green chilis
- 1/2 teaspoon cumin seed
- 1/2 teaspoon black mustard seeds
- 1/4 teaspoon turmeric powder
- salt to taste
- 2 teaspoons vegetable oil
- pinch of hing / asafetida
- 1 dried red chili
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 4 fresh curry leaves
In a pan, fit a steamer with water below, but just at a level that is below the steamer and not touching it. Place cut summer squash in the steamer basket. Turn the heat to medium/high and when the water starts to boil, turn to medium and cover. Steam for about 15 minutes or until tender. Immediately immerse the squash in a bowl of cold water to avoid overcooking.
In a blender, put in the chana dal and grind until powder. Have about a 1 cup of water by the blender. Add in coconut, green chilies, cilantro, cumin seed, black mustard seeds, turmeric powder and slowly add water as needed so that you can a well ground paste. You want this to be as smooth as possible but by adding in enough water. For this recipe, I added in about 3/4 cup water. When you have a nice paste, add in your yogurt and/or buttermilk. Blend this well.
In a pan place the steamed summer squash, the yogurt curry and salt to taste. Put the heat on medium. You want the mixture to boil once. At this time, turn the heat off.
In a small saucepan, heat the oil under medium heat and add in the hing, black mustard seeds and cumin seeds. When the mustard seeds start to pop and the cumin seeds start to brown, turn the heat to low and add in your curry leaves and dried red chili, broken in half. Coat everything with oil and pour this oil mixture on top of the yogurt curry.
Serve majjige huli with hot rice. You can also chill it if you like, but traditionally at home, we would eat it after it was just prepared.