Categories: Ridge Gourd recipies, sambar/curry/Huli

Ingredients

• 1/2 kg ridge gourds (beerakaaya), peeled, cut into 2 inch pieces and make a + slit on top for stuffing
• 2 medium onions, sliced
• 4-5 dry red chillis, de-seeded
• 1 tbsp ginger-garlic paste
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 3 tbsps sesame seeds (nuvvulu)
• 1 tbsp grated jaggery (optional)
• salt to taste
• small lemon sized tamarind ball
• 1 tbsp oil

Directions

1. Heat a tsp of oil in a frying pan and add the coriander seeds, cumin seeds, red chillis and sesame seeds and fry on medium heat till you get a nice aroma. Dont burn the spices. Just fry for 3-4 mts stirring continously. Remove and cool.

2. 2 Once cool, make a paste of the above spices along with ginger garlic paste, jaggery, tamarind, salt and onions.

3. 3 Take a tbsp of the paste and stuff each of the slit ridge gourd pieces.

4. 4 Heat oil in a pan and add some curry leaves and stir fry for a 3-4 seconds. Place the stuffed ridge gourds in the pan and let it cook covered on medium heat.

5. 5 After 4-5 mts, uncover the lid and turn the pieces so that they cook all over.

6. 6 Cover and cook on low heat till the ridge gourds become soft. This could take about 20 minutes.

7. 7 Turn off heat once cooked and serve with hot white steamed rice.

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