Stuffed Ridge Gourd Masala – North Karnataka Style

By Flagthis -

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Ok, I had to revisit this post only because I have a huge confession to make. Frankly, when Shilpa gave me the recipe for this wonderful dish that I had at her place I was pretty certain she had forgotten some key ingredient. It tasted so amazing that when she listed out what went in it, I was like  Umm—err are you sure?? That’s it??!! I mean where are the spices? Where does that kick come from?  Ok, agreed. Half of these words I couldn’t get out. I didn’t have enough mettle to irritate her further. She already was sufficiently annoyed at my constant pounding and unnecessary urgency (yes, that’s how she described it) in my calls for the recipes. So, I had to swallow my reservations and publish them in spite of all my doubts (and people call me the bully!!*eyes rolling*).

But this morning when I made this dish, I had to mercilessly hammer the doubting Thomas in me (he totally deserved it!).  Never before have I been so satisfied with any dish I’ve tried for the first time! It was lip smacking delicious! And who better to certify that it had passed all the tests -My three year old who said –I liked the Begetavals, Mama. Can I have more? 

Thanks Shilpa! In-spite of all my doubts I knew I could rely on you ;)! Now, when can I have my avarekaalu recipes????? 😀

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This dish is similar to the Dharwad style Stuffed Brinjal Masala popularly called Badne Ennegayi. The only difference here is the use of Ridge Gourd instead of Brinjal (Eggplant). This dish pairs amazingly well with rotis. And if you are into the hot and sour thingy, you would stop looking, after a spoon of this.

Ingredients
2 cups ridge gourd, peeled, cut into 1.5 inches length. 
1/2 cup onion finely sliced
1/2 tsp tamarind paste
1 tsp jaggery (or to taste, I like to add more)
1 tsp chopped garlic
1/2 cup fresh grated coconut
1/2 cup toasted peanuts
1 tsp chili powder
2 tbsp chopped cilantro
2 tbsp oil
salt to taste

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 Directions

  • Cut the cylindrical pieces of the Ridge gourd along the length into half, so that each piece forms a cup to hold the masala.
  • Shallow fry the pieces until slightly tender in 1 tbsp of oil and keep aside.
  • In the same oil sauté the onions until translucent.
  • Add garlic, toasted peanuts, coconut, chili powder and saute for a minute.
  • Grind this along all other ingredients (except the ridge gourd and oil) to a coarse paste. 
  • Stuff the ground masala into each piece of ridge gourd.
  • Heat the remaining oil in the pan and place each stuffed piece of veggie into it.
  • Add little water and let it cook until the veggies are done,
  • Serve hot with rotis.

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