Majjiga pulusu

Ingredients	Quantity
Veg table pieces
Bottle gourd(Anapakaya)	1 cup
Brinjal(vankaya)	1 cup
Okra(bendakaya)	1 cup
Tomato	1 cup
Green chilly	3
Curry leaves	Few
Coriander leaves	Few
Salt to taste
Oil	3 table spoon
Mustard seeds	1 tea spoon
Cumin seeds	1 tea spoon
Menthe seeds	5 to 6
Red chili powder	1 table spoon
Besan	2 table spoon
Hinge	Pinch
Turmeric	Pinch
Curd	2 cups

Preparation method

1.  Beat the curd well adding water to from a smooth sauce like consistency.
2.  ½ cup water add 2 table spoon of besan with the beaten curd and keep aside.
3. Add half cup of water to the cubed vegetables (1/2 tsp salt) and cook till they are half cooked. Keep aside.
4.  Heats the pan add oil to it. When the oil is heated add mustard seeds, cumin seeds, menthe seeds add red chili powder and let them pops add the curry leaves green chills and add hinge, turmeric powder and toss for a few seconds.
5. And 4 mts before adding the cooked vegetables (along with left over water. If any)and combine well.
6. Add the curd to the vegetables and on low heat, cook stirring continuously, it might curdle.
7. Adjust the salt and cook till the vegetables absorb the flavors and the gravy thicknes.do not boil. Turn off heat. Cover lid and let it sit for a few minutes before serving for the flavors to absorb.
8. After garnish with coriander leaves. Serve with white rice.