Vegetable Curd Curry ( Majjige Huli)

Vegetable Curd Curry is prepared with vegetables and mixed with curd. It is easy and goes wellwith almost all the main dishes.

I have used carrots, raw banana and beans with carrot chutney. Just give a try and enjoy the curry. You can have it without curd or with curd. Choice is yours. You can divide the curry in two parts and add curd to one part of the curry. ( Curd curry turns savoury after a little while).
Lets see the recipe now : As usual there is No Onions Or No Garlic is used in this Vegetable Curd Curry.

Ingredients:

To Cook :
Carrot : 1 ( big )
Capsicum : 1
Raw Banana : 1
Bottle Gorud : 1 Bowl (1/4 Part of the whole)
To Add : 
Coconut + Carrot Chutney : 2 Tablespoons
Salt : to taste
Green chillies : 2 to 4
Curd ( Yogurt ) : 1 cup

To Season :

Jeera/ Cumin Seeds : 1/2 Teaspoon

Mustard seeds : 1/4 tea spoon
Urd Daal : 1/4 tea spoon
Curry leaves : 6 to 8 leaves
Oil : 1 tea spoon (
Ingh ( Asfatodia ) : a pinch

Method:

1. Wash and cut carrots, French beans and cut into small. Cut green chilly.
2. Wash and remove the outer layer of raw banana and cut them into small.
3. Cook all the vegetables in a pressure cooker or in a big bowl.

4. Keep a big pan on the fire and put cooked vegetables and salt. Let it cook for a minute.
5. Add ground carrot+ coconut chutney and slit green chilly. Mix it well.

6. Let it boil nicely for 2 to 3 minutes. Add water if requried.
7. Season with mustard seeds, jeera and curry leaves. Add it to the curry. Put off the fire

8. Add coriander leaves. Now put the ready curry to 2 serving dish.

9. Add curd to the curry (1Serving dish). Mix it well and serve.

Note : 

Use of coconut oil is optional. Dividing the curry in two parts is optional. You can have the whole bowl of curd curry and enjoy. Use of carrot chutney is optional. You can use only ground coconut mixture to the curry. Do not add spoiled chutney.
Time : 20 Minutes
Serves 2 to 3
Vegetable curd curry in a Second bowl should be added little lemon to have a tangy taste.

Carrot Chutney : 
Grate coconut, was and cut carrots and grind it with 2 green chilly, ingh and salt. (If you are using as chutney then add a very small (1/2 marble size) tamarind and then grind it . Season with mustard seeds and curry leaves.

Cheese and long beans Small chapatis.

Cheese thats younger generations favourite now. What ever it is you just spread OR put some cheese and it is in more demand.

Eating cheese in certain amount is good. It is filled with calcium and is nutritious. I have tried some cheese, filing in chapati and rolled as chapati. It Cheese roll can be eaten as snack or for kids you can pack it their lunch box.
I have seen Mrs. Karuna Moorthy, one of our Srilankan friend used to prepare these type of chapatis in the evening for her kids. Since cheese is my favourite she used to stuff some vegetables and give it to me. I am talking about our good old days we spent in Nigeria, Yola. We used to live near by and used to visit them very often. All old memories are good to cherish and influence you one or the other way.
Coming back to the Cheese stuffed chapatis, I have used cheese, wheat flour, milk and little salt. The other version I tried is, stuffing long beans dry curry to the same type of chapati.
Wheat is mixed with milk and little salt and done the dough. The dough is soft and it turns fluffy taste yummy.
Lets see the recipe now :

Cheese stuffed chapatis.

Things needed :

Wheat flour : 2 Cups
Milk : 1/2 Cup
Salt : A little
Ghee : 1 Teaspoon
Cheese : Slice cheese : 3 to 4 slices
Oil/Ghee : 2 to 3 Tablespoons

Method :
1. Take a big bowl and add wheat flour, a teaspoon of ghee, little salt.
2. Add milk and mix it well and prepare dough. (You can use water if necessary).
3. Cut slice cheese into small pieces.
4. Divide the dough into small portions and roll them as balls.
5. Take a small portion of the dough and roll with chapati roller. ( A little ).
6. Place the cheese pieces and arrange them.
7. Pull all the corners of chapati to the center. Just press and fold it well.
8. Roll slightly and flatten a little.

9.Keep tava /pan on the fire and heat. Put rolled cheese filled chapati on the pan.
10. Sprinkle some oil on the top of chapati and cook on both sides.
11. Serve hot cheese stuffed chapati with some ketch up.
12. Repeat the same with remaining dough and cheese.

Long beans Stuffing also can be done with your remaining dry curry that you have prepared for your lunch.
Place 1 tablespoon of the curry you prepared and fold the chapati and flatten slightly.
Cook them on both sides on medium flame.

Serve with chutney or ketch up. I have tried using long beans dry curry and cheese together. It has turned yum yum yummy.
Long beans and Cheese mix Chapatis :

Note: You can add corn , beans and cabbage for the filling if you want. You can also add red chilly powder to make it more spicy. Use of butter or ghee instead of oil is optional. You can also use creamy cheese but taste differ.
Time : 15 Minutes.
Serves : 3 to 4.