| • | Remove the skin of the cucumber and cut down it into 4 pieces vertically.
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| • | Take aside the seed and then cut down it into little cubes.
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| • | Cook cucumber for about 10 minutes with a glass of water.
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| • | Grind together the coconut, green chillies, coriander leaves, chana dal or chick pea, jeera and turmeric powder to make a smooth paste utilising little water.
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| • | Keep a cooking pan on the cooking stove and add oil in a pan.
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| • | Fry the table mustard seeds, then add asafoetida, reddish chilli and curry leaves to it.
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| • | After few seconds mix the grated mixture with it and simmer it for about 5 minutes.
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| • | Now add cucumber blocks and salt, mix well, if the consistency of the curry is thick add few water and simmer it for about 10-15 minutes.
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| • | Allow it to cool for about 10 minutes and then add curd to it, mix well.
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| • | Majige Huli is ready to serve.
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