Wednesday, February 16, 2011

Gutti Beerakaaya Kura - Stuffed Ridge Gourd Curry-2


Ridge gourd - 1lb
Onions - 1
Red chillis - 4 to 5
ginger-garlic paste - 1tsp
coriander seeds - 1tsp
Cumin seeds - 1tsp
Sesame seeds (nuvvulu/yellu) - 3tbs
Jaggery - 1tsp (optional)
salt to taste
small lemon sized tamarind ball
Oil - 1tbs

(beerakaaya), peeled, cut into 2 inch pieces and make a + slit on top for stuffing.
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 min stirring continuously. Remove and cool.
Once cool, make a paste of the above spices along with ginger garlic paste, jaggery, tamarind, salt and onions.
Take a tbsp of the paste and stuff each of the slit ridge gourd pieces.
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.
After 4-5 mts, uncover the lid and turn the pieces so that they cook all over.
Cover and cook on low heat till the ridge gourds become soft. This could take about 20 minutes.
Turn off heat once cooked and serve with hot white steamed rice or Chapathi