| • | Remove the skin of the cucumber and cut it into 4 pieces vertically.
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| • | Take out the seeds and then cut it into small 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 using little water.
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| • | Keep a pan on the stove and add oil in a pan.
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| • | Fry the mustard seeds, then add asafoetida, red chilli and curry leaves to it.
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| • | After few seconds combine the grated mixture with it and simmer it for about 5 minutes.
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| • | Now add cucumber cubes and salt, mix well, if the consistency of the curry is thick add some 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. |
