BANGALORE
FOOD
Majjige
Huli
This
is one of the traditional dishes of Karnataka and is definite to
find a place in any feast. It is a simple, tasty, low fat, semi
liquid, commonly mixed and eaten with rice. In its simplest form
it has no vegetables at all, but there are a select variety of vegetables,
each of which add a distinct taste to this exquisite dish. Only
a single vegetable is used in this unique dish.
Ingredients
HuLi
Majjige with a little of HuLi Mosaru (sour curds or yogurt kept
out of fridge for 1 day or so, with butter milk)
Green chilies 5/6 (hasi meNasina kayi)
1 teaspoon of cumin seeds (jeerige')
2 spoons of Dhaniya (Kothumbari beeja) or a few cut pieces of Dhaniya
leaves
(kothumbari soppu)
Half a spoon of mustard (Saasuve')
Two spoons of Kadale beLe" (Chana dal/ bengal gram) soaked
in water for half-an-hour
A pinch of turmeric powder (AriSinada pudi)
A pinch of hing (asafetida)
One half of a coconut (grated fresh) or one handful of the dry variety
can be soaked in water for half-an-hour and used
Small piece (strawberry sized) of ginger
Two seeds of whole black pepper.
Method
Grind
the ingredients in a pestle (or dry grinder). Add half a litre of
Majjige (buttermilk + sour yogurt) to it and allow it to warm up.
Add salt to taste, and water to make the mixture fairly thick but
semi-liquid.
Just as it starts to boil, switch off the heat, add a few curry
leaves (Kari-bevina soppu).
For oggarane (Seasoning) (phodni/tarka) first heat a spoon of oil,
add mustard seeds.
As the seeds split take off the heat, add one-half broken red chili.
After it cools, add it to the boiling hot Majjige HuLi.
Adding vegetables
Only one vegetable gets into the Majjige HuLi. This is necessary
to maintain the unique flavour combination of that vegetable and
Majjge' HuLi.
1.
BENDE KAAYI (Bhindi/Okhra/Ladies finger): Wipe each okhra with
a semi-wet cloth.
Allow it to dry. Cut them into really small pieces of not over half
an inch.
In a separate Pan (also called Bandale'/Wok or fry pan) keep a few
spoons of oil, heat it and then put the okhra (Bende' kaayi)and
continue frying on low fire.
In about 5/10 minutes they will fry fairly well changing colour,
to avoid the ends getting burnt, low fire and continuous stirring
is needed.
Add little amounts of oil, if needed. After frying, transfer them
into the Majjige' Huli, and start the heating process.
2.
BADANE' KAAYI (Baingon/Egg plant/Brinjal): The thin, longer
variety is preferable, but the fat version can be used if cut properly.
Cut them first into half (circumference-cut), then each cylidrical
piece into further half, another half will make each quarter of
the cylindrical piece (the ideal size), the length being no more
than 1and1/2 to 2 inches maximum.
Keep a bowl of water and put the cut pieces into this water.This
prevents browning of the cut edges and keeps the edges clean and
whitish.
Then use a Bandale' (Wok or fry pan) to fry them with 2 spoons of
oil.
If eggplant is the longer variety, closing the lid will allow easier
cooking and needs less oil. But the fat variety of egg plant has
more moisture, so will become soggy and watery if lid is closed.
It therefore needs an open pan
frying and more oil.
3.
Soppu (Spinach): This is the simplest of all since it has be
just cut into small pieces and put into the Majjige HuLi.
4.
BOODA KUMBALA KAAYI (Ash-gourd): One of the classic vegetables
that blends ideally with Majjige HuLi.
The Ash gourd is usually cut into large pieces of 2 inch square.
These pieces come out naturally as one cuts the gourd, takes away
the seeds and starts cutting them into rectangular pieces after
removing the thick, hard skin.
The pieces are direclty put into the Majjige HuLi and as heated
the watery pieces absorb the soury/salty juices making it a wonderful
experience when you eat them. This is also the most common vegetable
used in ceremonial occassions (marriages etc.,).
5.
CUCUMBER: Somewhat like the Ashgourd but not quite as good is
the cucumber. All water-based vegetables need to be cut into larger
pieces, else they melt away as they are boiled. Even here just remove
the skin and cut the cucumber into large pieces of 2 inches, cut
cylindrically first and then just split into half once. Add the
pieces directly to the Majjige' HuLi.
6.
DoNNe MeNasina Kaayi (Green Pepper/Capsicum): One of the good
vegetables that adds its distinct flavour to the Majjige HuLi. Cut
it into larger pieces and put it directly, before starting the heating
process. Alternately, the pieces can be boiled/cooked in plain water
and then added to the Majjige HuLi at the boiling point.
ENJOY, THE UNIQUE FLAVOUR OF KARNATAKA - ITS SIMPLE AND HEALTHY
FOOD.
(Courtesy:
K. Raghunandana)
.
