Stuffed Ridge Gourd
Stuffed Ridge Gourd is very easy to make. Spicy and slightly sweet, this is a tasty vegetarian/vegan side for both rice and roti.
Ridge gourd (beerakaya, dodke, turaii) is an Indian/Asian vegetable of the cucumber family and is a great source of Vitamin A, C, and minerals. It is also a good source of carbohydrates and fiber. Low in fat and calories, this is a great vegetable to include in any weight-loss plan.
Servings: 4
Cooking Time: 25 minutes
Ingredients
- 2 medium ridge gourds, peeled and cut into 2-inch slices
- 1/4 tsp mustard seeds (optional)
- 4-5 tsp vegetable oil
For Stuffing
- 1 1/2 tbsp dalia (roasted and peeled bengal gram)
- 3/4 cups coconut, freshly grated
- 8-9 green chillies
- 1/2-inch piece ginger
- 3/4 cups cilantro (coriander leaves), chopped
- 5-6 curry leaves
- Salt to taste
Preparation
- Before peeling and cutting the ridgegourd, cut a small piece and taste it to make sure it’s not bitter.
- Make four-way slits on both ends of the pieces.
- Grind together the dalia, coconut, green chillies, cilantro, curry leaves and ginger into a fine paste and stuff the ridge gourd pieces.
- Heat oil in a wide skillet and place the stuffed ridge gourd. Sprinkle a little salt and water and cover and cook on medium heat. Gently turn the pieces occasionally and cook until almost tender.
- Add a little water to the leftover stuffing ans pour over the ridge gourd and cover and cook on low heat for 2 more minutes.
- Heat 1 tsp oil in a small panand add the mustard seeds. When they start to pop, pour over the stuffed ridge gourd.
- Serve the stuffed ridge gourd with plain rice or roti.
Category: Vegan Vegetables - Members, Vegetables - Members, Vegetables - No-Onion No-Garlic - Members
