Stuffed Heerekayai / Beerkayai / Ridge guard Curry

Servings: 4

INGREDIENTS:

Ridge guard: 2 lb

Pearl Onion: 10 (optional)

Coriander leaves for Garnish

Water:1 1/2 cup

Seasoning:

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

Method:

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