Buttermilk & Beans Ridgegourd Gravy / Majjige Huli

         The time was already 1 p.m.. Was starting to feel hungry.... Dragged myself to the kitchen, only to find that I have no more Onions or Tomatoes in Pantry!!! Very few recipes I know, do not use Onion or Tomato. Aaaahhh... Such a fix.... I could try Majjige Huli / Buttermilk Coconut gravy. But I didn't have the regular or Yellow (Mangalore) Cucumber, one of the main ingredient to prepare it. Never the less I decided to try the combination of Long Yard Beans and Ridge Gourd combo in Buttermilk Coconut gravy. Why Long Yard Beans and Ridge Gourd veggies you ask, that's coz they were the only veggies sitting in the fridge!!!! But the end result was so real yummy, that I don't think I'll wait for Cucumber to prepare this dish again...

Ingredients:

                                                                             
> Long Yard Beans - 1 cup                                  
>  Ridge Gourd - 1 cup
> Coconut grated - 3/4th cup
> Turmeric - 1/4 tsp
> Green Chillies - 2 (Mildly spicy)
> Butter Milk - 2 cups
> Tamarind Paste - 1 tsp
> Water - 1/2 cup

Tempering:
> Mustard - 1 tsp
> Jeera / Cumin seeds - 1 tsp
> Hing / Asafoetida  - a pinch
> Fenugreek Seeds - 1/4 th tsp
> Red Chillies - 2 Broken
> Curry Leaves - 10 - 12
> Channa Dal - 1 tsp
> Urad Dal - 1 tsp
> Ghee - 2 tsp

• Chop Beans to 1 inch pieces and boil them in a thick bottomed pan, with just enough water and salt. Let it boil for about 4-5 mins on medium flame. Taste Beans and water to see if bitter. If Bitter then strain the water and add new water and boil.
• When Beans are half cooked, add Ridge Gourd, and cook covered for 4 minutes. Add extra water if necessary.
• Grind Coconut, Turmeric and Green Chilli to a smooth paste with very less water. 
• Add Tamarind Paste and the ground mixture to pan and saute well. Cook for 3 minutes till bubbles appear.
• Add Buttermilk and cook for couple of minutes more on medium flame. Adjust Salt and turn off flame. Over cooking, after adding Buttermilk can curdle it. 
• Heat Ghee, and add Mustard seeds, Cumin seeds and Fenugreek seeds. Let them splutter and add Hing (Asafoetida), Dals, Red Chillies and Curry Leaves. Cook till Dals turn brown and transfer to Buttermilk Coconut gravy Pan. 
• Relish with hot Rice.

Note:  Don't add more water to boil Beans. Just add enough water.
          Can use Curd instead of Buttermilk. Take 3 spoonfuls of curd and beat it well in a cup and
          add 2 cups of water to it, and mix well. Use in place of Buttermilk.
          Substitute Ridge Gourd with Cucumber if available. Peel and Cube Cucumber after removing
          seeds,  and boil along with Beans.