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
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
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 Once cool, make a paste of the above spices along with ginger garlic paste, jaggery, tamarind, salt and onions.
3 Take a tbsp of the paste and stuff each of the slit ridge gourd pieces.
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 After 4-5 mts, uncover the lid and turn the pieces so that they cook all over.
6 Cover and cook on low heat till the ridge gourds become soft. This could take about 20 minutes.
7 Turn off heat once cooked and serve with hot white steamed rice.
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