Majjiga Pulusu – 3 (Buttermilk with Vegetables)

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

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

Garnish:

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

Paste:

Grind chana dal/flour, green chilies, giner and grated coconut in 1-2 Tsp water to a fine paste.

Cook all the vegetables along with turmeric in salted water till the vegetables are tender but firm.
Thoroughly mix the paste 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.
Add finely chopped cilantro.