Ajethna

Ajethna or Ajadina is a dry curry without any gravy made from chopped vegetables. Ajadina means dried in Tulu language. The ajethna is eaten along with plain cooked rice as part of Udupi cuisine. The vegetables generally used in ajethna are cluster beans, french beans, beetroot, snake gourd, bitter gourd, ladies finger etc.

Preparing Ajethna

Wash the vegetable with water and drain the water. Chop the vegetable into small pieces preferably in rectangle shape. Now take coconut oil in a frying or saute pan and add red chilli ( dry chilli ) and mustard seeds to the oil, saute it and add chopped vegetables and salt to taste. Stir it for a few minutes and remove from heat. Turmeric powder or cumin seeds or garam masala can be added for different taste. The ajethna is generally served with cooked rice or chapati.