Majjege Huli (variation)

Ingredients

Vegatables like Bhendi,brinjal,ash-gourd,cucumber and chow-chow
Curds/yougart                2 cups
turmeric                         1/4 tsp
Hurikadale                     2 tbs
(roasted channa dhal without skin)
Ground black Pepper     2 tsps
Jeera                               1 tsp
Tamarind                        lemon sized                 
Salt to taste
Mustard                         1/2 tsp
Red chillies                   1 or 2
Hing                              1/4 tsp
Preparation

Extract the tamarind juice.Grind the roasted channa,pepper,jeera,salt with the tamarind juice and make a fine paste.Take a pan add oil , hing and saute the vegetables like bhendi or brinjal and add to it the ground paste.Keep stirring adding little water.Make sure it does not form any lumps and keep stirring continuousely adding some more water till the raw smell of tamarind disappers and mixture is cooked. Add water if required.
Beat the curds with turmeric and add it to the above mixture and stir continuously on a low flame so that yougart does not curdle. Consistency of the Kadhi should be not too thick or thin.Temper it with mustard seeds,hing,red chillies and curry leaves..Now Majjege Huli is ready to serve.