Hyderabadi Pucci Biryani

Preparation time : 00:10
Cooking time : 00:15
Number of servings: 4

Ingredients:

Set 1:
Butter milk (majjiga) - 1/2 cup
Gram flour - 3/4 teaspoon
Ginger Paste - 0.06 teaspoon
Salt to taste
Turmeric (Haldi powder) - 0.06 teaspoon
Chili Powder (Red Chili Powder) - 1/4 teaspoon

Set 2:
Vegetable Oil - 3/4 tablespoon
Black Mustard Seeds (Mustard Seeds, Aavalu) - 0.06 teaspoon
Curry Leaves - 2 1/2    
Cubed Eggplant - 1/8 cup
Tomatoes - 1/4 large  
Lady Fingers (Okra) - 0.03 pound
Bottle Gourd (Sorakaaya) - 0.06 pound

Method:
1. Whisk with an egg beater, all the ingredients of set 1. Keep aside.
2. Heat oil in a wide non-stick skillet and when oil is hot, add mustard seeds.
3. When they begin to pop, add chopped vegetables and curry leaves.
4. Fry on medium-high heat until they are half done and then add the above butter milk mixture.
5. Reduce heat to low and cook until vegetables are cooked.

additional information:
1. Serve hot with plain white rice and pumpkin papads (gummadikaaya vadiyaalu)
2.Butter milk is basically very dilute, beaten yoghurt. In the villages, yoghurt and water mixture is churned repeatedly in order to remove the butter and then the remaining butter milk is used in making this dish.
3.Eggplant, tomato, okra and gourds are ideal vegetables for majjiga pulusu.