Majjiga Pulusu – 1 (Buttermilk with Vegetables)

½ Liter Buttermilk – skim
2 Tsp chana dal – soak in water (OR 1 Tsp chana flour)

Use any and all of these vegetables: the numbers are for about 3/4 pieces.
Anapa Kaya– 12
Vankaya – 6
Benda Kaya – 4
Potato - 6
Cauliflower – 4 flowerets
2-3 green chilies
½ tsp turmeric
Salt to taste

Paste:

Soak in 1 Tsp water: 1 tsp mustard seeds and 1 tsp raw rice, 2 red chilies, 3-4 Tsp grated coconut, ½ inch piece of ginger (optional)
Grind all of the above in 1-2 Tsp water to a fine paste, add 1 tsp sesame seed oil and set aside. It will turn bitter otherwise.

Garnish:

½ tsp fenugreek seed
½ tsp mustard seed
2-3 red chilies
½ tsp cumin
pinch of asafetida

Cook all the vegetables along with turmeric in salted water till the vegetables are tender but firm.
Thoroughly mix chana flour or (the paste from soaked chana dal) with buttermilk. Add this to the cooked vegetables.
Heat 1 tsp ghee and fry fenugreek seeds, mustard, red chilies and cumin -- add about 10-15 seconds apart. Add hing in the end and add this garnish to the main dish.
When it starts to boil, turn off heat.
If using chana flour, add mustard paste and mix thoroughly.
Add finely chopped cilantro.