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Stuffed Ridge Gourd

11 Dec

Gutti Beerakaya Masala Kura


Ridge Gourd 1 ( 10 inch long)
Garlic 5 pods
Curry Leaves 5
Oil 1 tbsp
Salt to taste


Chana Dal 1 tbsp
Coriander Seeds 1 tbsp
Cumin Seeds 1 tsp
Whole Red Chiles 4
Asafoetida a big pinch

Method of preparation:

Wash, remove ends, peel and chop ridge gourd into 2 inch long cylinders.
Slit the chopped ridge gourd into halves with the stem intact.
Peel and lightly crush garlic pods.

Roast all the masala ingredients except asafoetida in a shallow pan until aromatic and grind them into powder along with asafoetida and salt.

Stuff each ridge gourd with the prepared masala powder and keep aside.
Heat oil in a pan, add crushed garlic pods, curry leaves and stuffed ridge gourd pieces.
Cook covered on low flame until ridge gourd becomes soft.
Stir fry for a minute or two and remove from heat.
Serve hot with steamed rice and a dollop of ghee.

Notes: Leave little bit of skin on ridge gourd for light crunch.