Majjiga Pulusu/Curd Stew

Ingredients:

Curd - 1 cup

Water - 1/2 cup

Oil - 2 teaspoons

Mustard Seeds - 1 teaspoon

Split Black Gram Dal - 1/2 teaspoon

Jeera - 1 teaspoon

Curry Leaves - 4

Ginger - 20 gms

Green Chillies - 3

Oakra/Bindi - 10 (Cut into evenly sized)

Raw Mango - 1 (Optional) - But adds good flavor

Turmeric Powder - 1/2 teaspoon

Besan - 2 tablespoons

Bajji/Fritters Ingredients:

Besan - 1/4 cup

Rice Flour - 1 teaspoon

Water - 

Salt - 1 teaspoon

Jeera - 1 teaspoon

Cooking Soda - a pinch

Red Chilli Powder - 1 teaspoon

Oil - For Deep Frying

Method:

• Mix well two flours, soda, salt, red chilli powder, jeera and add enough water and mix well that it forms a thick batter, similar to idli batter.  


• Heat enough oil for deep frying in a deep frying vessel. It should be piping hot, reduce flame to medium and use your fingers to drop the batter in the oil to form small fritters. Deep fry till they turn golden brown. Use a ladle to keep turning the fritters so that it cooks on all sides, Keep a side.


• Heat oil in a kadai, Add mustard seeds, let it splutters, then add split black gram dal, jeera, curry leaves and saute till dal turns red.


• Add Oakra/Bindi, saute till it turns light brown, then add paste of ginger, green chillies, add chopped raw mango, add little amount of water, saute till vegetables cooked evenly.


• Mix curd with water to make thick butter milk and add this to kadai, add salt, saute for 2 minutes.


• Mix besan flour with 3 tablespoons of butter milk and add this to kadai, cook till the buttermilk turns like thick gravy.


• Remove from heat, add fritters and mix well.


• Serve as a side dish with hot rice.