Wednesday, March 31, 2010

Stuffed Heerekayai / Beerkayai / Ridge guard Curry

Servings: 4

Pearl Onion: 10 (optional)
Coriander leaves for Garnish
Water:1 1/2 cup

Mustered seeds: 1/2 tsp
Jeera: 1/2 tsp
Curry leaves: 8 leaves
Asifotida: 1 pinch

For Masala:
Roasted Peanut: 1/4 cup
Coconut: 1/4 cup
Ginger Garlic paste: 1/2 tsp
Tamarind: 1/4 tsp
Green/Red chillies: 4 to 5
Dania Powder: 1/2 tsp
Jeera Powder: 1/2 tsp
Curry leaves: 8 leaves
Salt: 1/2 tsp

Peel Ridge guard skin and cut into whole 1 1/2 inch piece and slit twice to fill the masala(like stuffed brinjol), peel pearl onion skin.

Grind the all masala ingredients with 1/2 cup of water, then fill the masala inside ridge guard and keep it aside

Take a pan and prepare seasoning with mustered seeds, jeera, curry leaves. now add pearl onion and stuffed ridge guard and fry for 2 to 3 min then add 1 cup water and close the lid for 5 to 6 min. once ridge guard becomes tender add the remaining masala n cook for 3 to 4 min and off the stove.

Pour the curry into a serving dish and garnish with coriander leaves.
Ridge guard curry is ready to serve with Chapathi or Jower rotti or rice

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