Takka kadi (Majjige Huli)

Takka Kadi:by Shashikala Nayak

Ingridients

1. Yogart
2. Salt
3. Opo squash 2

For Masala

1. Green chillies 4
2. Methi 1 tea spoon
3. Jeera-2 tea spoon
4. Roasted red chillis  2(byadagi chilli preffered)
5. Chana daal 2 tea spoon
6. White Rice 2 teaspoon

For seasoning

1. Ghee 2 tbsp.
2. Mustard seeds  1teaspoon
3. Curry leaves  1 strand
4. Hing ½ teaspoon

Method

1.  Soak masala ingredients  except Chilies for 1 hour.
2. Cut Opo squash into small cubes
3. Heat the pan. Put Add ghee and all the seasoning ingredients.
4.  When mustard seeds sputters put all the opo squash add salt to taste and let it cook until soft.
5.  Grind masala with the soaked ingredients along with chilies.(for little kids grind chillies separately)
6.  Add the masala to the cooked Opo Squash.
7.  Coook in small flame for few minutes.
8.  Beat the yogurt. Add it curry.
9.  Cook for 15 minutes in low flame.
10.  Eat  with hot Rice.