Ideal with Rice/Roti
Ingredients :
250 gms ridge gourd (Beerakaya)
2 medium size onions (Ullipaya)
3-4 red chilli (Erra mirapakaya)
3 tsp chana dal (pachi senagapappau)
3 tsp cumin seeds (jeelakara)
3 tsp mustard seeds (Aavalu)
2 tsp urad dal (Minappappu)
3 tsp corriander seeds (dhaniyalu)
1 tsp ginger garlic paste (allam vellulli)
small half lemon sized tamarind (chinta pandu)
salt
curry leaves (karivepaku)
corrainder leaves (kothimeera)
Oil
Preparation :-
1)Take the ridge gourd ,clean it,peel off it.Choose thin ridge gourd.Cut the ridge gourd into cylindar shape and make cuts to that ridge gourd as shown in the picture.
2)Heat a tsp of oil in a pan and add the red chillis, chana dal,coriander seeds, cumin seeds,mustard seeds,urad dal and fry on medium heat till mustard seeds start splutter. Stir continously.Add currly leaves and let it become crunchy,Turn off and cool.
3)Make a paste of the above spices along with onions,ginger garlic paste,tamarind, salt.
4)Stuff each slit of ridge gourd with a tbsp of the paste.
5)Heat oil in a pan and Place the stuffed ridge gourds in the pan and let it cook covered on low heat.
6)After 5-7 mts, uncover the lid and turn the pieces so that they cook all over.Make sure you cook on low heat
7) If it is burning add some water or oil.Cook on low heat till the ridge gourds become soft. This could take about 20 minutes.
8)Turn off heat,Garnish with corriander and serve with hot rice.
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