Brahmi (Ekpani) Majiggehuli

Recipe Type: Indian                                                                                 Yield: 6
Preparation Time: 10 mins                                                                     Cooking Time: 10 mins

Ingredients:
2 tbsp of grated coconut
1 Byadagi chilly

1 green chilly

1 tsp of cumin seeds

1/2 tsp of mustard seeds

4 curry leaves

2 tsp of oil

1 cup of centella leaves (brahmi or ekpani)

1 1/2 cups of buttermilk

1/2 tsp of salt

2 tsp of chickpea flour (besan)

1/2 cup of water

1 tsp of jaggery powder

Method:

1. Grind grated coconut, green chilly, 1/2 tsp of cumin seeds and some water. Make a fine paste.

2. Grind centella leaves separately and keep aside.

3. Heat a sauce pan. Pour ground masala, 1/4 cup of water and salt. Bring to boil. Switch off gas.

4. Now in a bowl add chickpea flour and water. Mix well.

5. Pour this chickpea and water mixture into the sauce pan. Mix well.

6. Now add ground centella leaves, jaggery and buttermilk into the sauce pan. Mix well.  

7. Heat another sauce pan. Add oil, mustard seeds, cumin seeds, curry leaves and chopped Byadagi chilly for tempering.