Ridge gourd is slightly peeled and chopped into long cylinders. Moong dal is soaked and ground into paste along with spices. The mixture is then stuffed in ridge gourd and cooked till done. Serve moong stuffed ridge gourd with steamed rice and dollop of ghee.
Makes: around 20 Moong Stuffed Ridge Gourd.
Ridge Gourd / Turai 2 Medium
Moong Dal 1/3 Cup
Whole Red Chiles 2 – 3
Garlic 3 Cloves
Salt to Taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Slightly peel, wash and chop ridge gourd into around 2 inch long cylinders (around 20 cylinders).
Make a slit in each ridge gourd vertically twice and keep aside.
Peel and roughly chop garlic cloves.
Remove stems and break the red chiles into pieces.
Soak moong dal in water for around an hour.
Strain the soaked moong dal.
Grind red chiles, garlic and salt into powder.
Add the soaked moong dal and grind everything into coarse paste.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, carefully place the stuffed ridge gourd in the pan.
Cook covered on low flame for around 5 minutes or until ridge gourd turns little soft.
Turn the stuffed ridge gourd to make sure all the sides turn golden brown.
Once moong dal is cooked and ridge gourd is golden brown, remove from heat.
Serve moong stuffed ridge gourd with steamed rice and dollop of ghee.
Notes: Make sure ridge gourd is cooked well before removing from heat.
Suggestions: Adjust spice with red chiles. Make sure to soak the moong dal well.
Variations: Check other stuffed ridge gourd recipes here.
Other Names: Moong Stuffed Ridge Gourd, Beerakaya Pesarapappu.