Seeme Badane Majjige Huli (Curd Curry)

Seeme Badane (Chayote Squash) is one of the favourite vegetable of many. We do prepare different curries, bath and even, bonda (fried), sweet payasa and halwa with Seeme Badane Kai. This time I have tried this vegetable preparing curd curry in traditional way.
Udupi style dishes are very famous, tasty and healthy too. You can see lots of Udupi Upahara Mandirs(Hotels) world wide. Following the Traditional cooking is a key point of the famous identity of Udupi.

I have tried this "Seeme Badane Majjige Huli (Chayote Squash Curd Curry) in the traditional way which turns the curry tasty and healthy. It is simple and easy and not much of ingredients needed. Normally we do not get this veggy in Mangalore and Udupi or South Canara. We use white pumpkin, or our Mangalore cucumber, beans, Butter fruit (Divya gujje or Divya Halasu - Kannada word) and other vegetables which we get easily on that side. Just tried the same method and prepared using Seeme Badane Majjige Huli and it taste really yummy. So here is the recipe for you.
Lets see the benefits of eating coconut in our diet.
Coconut tree is known as Kalpa Vruksha and it provides nutritious source of food, drink, milk and oil. Coconut is source of essential nutrients. It contain vitamins, dietary fibre and minerals. It is rich in fibre.It helps to prevent obesity and helps to control the blood sugar level in diabetic patients. It helps to improve the digestion and protect against the infection.It also promotes the healthy hair growth and it is a good energy boost.
I have used curd and coconut for the curry. Normally butter milk is used to prepare this curry. I do like thick curry and my option is Curd instead of butter milk.
No Onions and No Garlic is used in this "Seeme Badane Majjige Huli (Chayote Squash Curd Curry). This curry can be eaten with plain rice, masala rice, rotis, chapatis, pooris etc.

Things Needed :

Seeme Badane/Chayote Squash : 2 medium sized.
Coconut : 1 Cup
Green Chilly : 2
Curd : 1 Cup
Coconut oil : 1 Teaspoon
Jeera : 1/4 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Ingh : a pinch
Salt : to Taste

Method : 

1 Wash Seeme badane/chayote squash and remove the outer skin, dee seed and cut the veggy part into small pieces.

2.Put required water and cook them till soft and keep it aside.

3. Grate coconut and grind it with little water till paste and remove from mixi jar.

4. Now mix ground coconut with cooked seeme badane pieces. Add required salt. Mix it well.
5. Add cut chilly and cook for 2 to 3 minutes.

6. Keep a pan on the fire. Heat and put coconut oil. Add mustard seeds and jeera. Let the mustard seeds splutter.
7. Add curry leaves and ingh. Put off the fire and add this fried mixture to the curry.

8. Shift the curry to a bowl and add a cup of curd. Mix it well.

9. Shift the curry to a serving dish. Serve with plain or masala rice or any main dish.

Note :

You can add coconut milk instead of ground coconut. Do not add any spice. It should be simple and soft curry. Adding 1/2 teaspoon of soaked raw rice will help to give a binding to the curry and it helps the curry to be thick too. (I have not used). Add thick curd to get good taste. (butter milk can be used instead of curd, but it turns the curry bit watery. Some add butter milk while the curry is boiling . This may curdle the curry and it taste different. If the curry turns watery add a teaspoon of rice powder and cook for 1 to 2 minutes.
Time : 20 minutes. 
Serves : 2 to 3 

Mango Chutney & Moong Sandwich.

 Mango Chutney - Moong Sandwich is a snack and you can have them for breakfast or as evening snack. In my previous post I have shown Capsicum - Moong Dry curry and I used the curry for stuffing bread sandwich along with half ripe mango chutney. It taste nice and easily stomach filling. 

I have used chutney and moong curry to spread on the bread. I also used little ghee to roast the bread on the tava. It really taste awesome and you will enjoy eating this a lot.
No onion or garlic is used in this  "Mango Chutney & Moong Sandwich. 
Lets see the recipe now :

Things Needed : 

Mango Chutney : 3 to 4 Tablespoons
Capsicum - Moong dry curry : 1 Cup
Bread : (Any variety ) : 8 to 10 pieces
Ghee : 3 to 4 Tablespoons

Method :

1. Keep two slices of bread on the plate or tray.

2. Apply (spread) Mango chutney on one bread slice (On 1 side).

3. Spread a tablespoon of dry curry on the other slice of bread. Spread it evenly.

4. Put them together (The spread should be inside when the bread is put together.)..
 5. Keep a tava on the fire and heat. Put the stuffed bread on the tava. Just spread little ghee on the surface of the bread.
 6. Roast it nicely till it is slightly gets roasted.
7. Now turn the other side and cook for a minute.

8. Remove from the tava and serve hot Mango chutney & Moong sandwich with some fresh cucumber pieces.

 9. Repeat the same with remaining bread slices and prepare sandwich.

Note :

You can add more or less ghee according to your wish. Ghee Adds to the taste.
You can also add garam masala to the dry curry and mix it well and then spread it on the bread. It adds to the taste.
You can use butter instead of ghee.
Adding more spice is not a healthy habit. Eating more spice will lead to many problems like gas or chest burn (Acidity).
Serves : 2 to 3 
Time : Preparing sandwich ( 10 to 15 minutes). 

Mango Chutney recipe:

Things needed :
Methi/ fenugrik seeds  : 1/4 teaspoon
Red chilly : 5 to 6
Curry leaves : 1 Handful
Ingh : a pinch
Coconut : 1/2 Cup
Salt : to taste
Oil : 1/2 Teaspoon
Mango pieces : 1 Cup 
Method : 
1. Wash and cut mango into small pieces.

2. Wash and grate or cut coconut into small pieces
3. Keep a pan on the fire. Heat and put oil.
4. Add Methi Seeds and fry til they turn slightly brown.

 5. Add red chilly and fry for 1 minute. Put off the gas. Add curry leaves and ingh.

 6. Add coconut and cut mangoes. Mix it well and grind it with little water. Grind it nicely till paste.

7. Add salt and grind for a minute. Remove from the mixi jar and put it in a serving bowl.

8. Add mustard seasoning to the ready chutney. Chutney is ready to serve now.
Note :
Add chilly according to your taste. Adding methi seeds helps the chutney to get nice aroma and it is good for health.Do not use more methi seeds. Chutney turns bitter and you may not be able to eat chutney. I have used slightly ripen mango and it adds sweet taste to the taste. This chutney can be served as one of the side dish and it goes well with all the main dishes....
Time : 10  minutes 
Serves : 3 to 4.