Tindora Majjige huli

Tindora yogurt curry / tondekai majjige huli. I have already posted two varieties of majjige huli. Here is another version. A simple and tasty curry served with steamed rice.
Prep Time	15 minutes
Cooking Time	20 Minutes
Serves	4 People
Ingredients	Cut Tindora Beaten Curd Curry Leaves Salt and Jaggery	1 Cup 1 Cup A few To Taste
To Grind	Grated Coconut Cumin Seeds Dry Red chillies	2 Tbsp. 1 Tsp. 2-3
Seasoning	Mustard Fenugreek Seeds Oil Asafetida	1 Tsp. ½ Tsp. As Reqd. A Pinch
Method 1.  Trim both the tips of Tindora. Cut them into 2 or 3 pieces each.   2.  Cook tindora with very little water in pressure cooker for 3 whistles.   3.  Grind coconut, cumin seeds and red chillies to a smooth paste.   4.  In a vessel mix cooked tindora, ground paste, curry leaves, salt and jaggery. Add ¼ cup water and let it boil. 5.  Add well beaten curd and mix well. Once it comes to a boil switch off the stove. 6.  With a little oil make the required seasoning with mustard and fenugreek seeds.