Recipe: Tasty Bendekayi Majjige huli / bendakaya perugu pachadi

Recipe: Tasty Bendekayi Majjige huli / bendakaya perugu pachadi Delicious, fresh and tasty.
Bendekayi Majjige huli / bendakaya perugu pachadi. See recipes for Bendekayi Majjige huli / bendakaya perugu pachadi too. Indian Andhra Vegetarian home cooking at its best. This blog is a chronicle of Simple delicious and easy homemade vegetarian recipes( food ) be it curries, tiffins and snacks for breakfast, lunch or dinner, and tastes of new flavors from around the world.
Vegetables like okra, bottle gourd and drumsticks are usually used to prepare this sweet-sour flavored sauce with a tinge of spice that tickles your taste buds, though you could also use sweet potatoes, tomatoes, greens and potatoes.
Today's recipe is Kumbalakai majjige huli in kannada, Gummadikaya majjiga pulusu in telugu and the name i decided in english is Pumpkin buttermilk curry 🤗.
The pumpkin which i am using today is in orange color.
You can cook Bendekayi Majjige huli / bendakaya perugu pachadi using 11 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Bendekayi Majjige huli / bendakaya perugu pachadi
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It’s 6 of Bendekayi / bendakaya.
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You need - 3 of Dry chillies.
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Prepare 1 of Onion -.
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It’s 1 inch of Ginger-.
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You need 1 of green chilli.
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It’s -1/4thtbsp of Mustard.
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You need 1/4 th tbsp of Turmeric -.
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It’s -1/2tbsp of Hing.
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You need 2 tbsp of Oil.
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It’s as required of Salt.
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Prepare 1 cup of Thick yoghurt /curd -.
In telugu we call it as gummadikaya, in kannada as Kumbalakai, in Tamil as parangikai.
Dosa avakai or Dosavakaya pachadi is a popular Andhra yellow cucumber pickle.
It is known as vellarikka in Tamil, Mangalore southekai in kannada. yellow cucumber is round shaped yellow or bright green colored vegetable which taste sweet and mild tarty taste with crunchy skin.
Stuffed Bhindi with spicy coconut powder, Stuffed bendakaya with kobbari karam Stuffed Bhindi with spicy coconut powder is easy to prepare in very less time.
Bendekayi Majjige huli / bendakaya perugu pachadi instructions
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Add one tbsp oil in kadai.Add chopped Bendekayi/ bendakaya. Fry them on low flame for about 10-13 minutes on low flame.
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Add onion,chilli,ginger in mortor pastel. Grind them coarsely.
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Add 1 tbsp oil, add mustard seeds.Let it crackle. Add red chillies.
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Add coarsely made paste pinch of hing and turmeric powder. Let the mixture cool. Finally add fried bendakaya / Bendekayi and 1 cup of curd in to it and mix well with required slat.
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Majjige huli / majjiga pulusu is ready to Serve with rice.
It is dry curry, goes well as side dish for rasam rice, sambar rice, curd rice.
Spicy coconut powder with garlic gives good taste to the fry.
I usually change the stuffing depending on the.
If needed add a little sugar and check for the taste.
In a heated sauce pan, add oil and the remaining seasoning ingredients.