A very traditional family recipe taught by my grandmother. Needless to say, this dish reminds me of my grammy.
Cooking time : 30 mins
Prep time : 20-25 mins
Buttermilk – 3 cups
Besan powder – 5 tablespoons
Veggies – Eggplant (1 – chopped), Drumstick (2- cut), Bottle guard (1/4 – cut)
Green chillies- 3 (cut vertically)
Coriander – To garnish
Oil – 1 1/4 table spoons
Salt to taste
Seasoning: Chana dal, mustard seeds, jeera-1/4 table spoon each; 3 red chillies, one pinch each of heeng and turmeric powder.
* In a blender puree the buttermilk and besan to get a fine texture *
* Boil the veggies before cooking so that they are consistently cooked *
1) In a pan- heat oil, add seasoning, and let it pop.
2) At low flame, add the buttermilk puree and cover the lid; let it cook for 10 mins (the best way to test if this is cooked is to ensure that there is no raw besan smell)
3) Now add veggies, salt to taste, and coriander. Let this cook for about 5-10 mins.
Majjigapulusu is ready to eat – best when served with rice and a dab of ghee 🙂