Archive for the ‘Karnataka’ Category

Spicy Paddu


2010
09.23

IMG_8586

I always loved the lunches my best friend L got to school. Her Mom was a very good cook and I made sure L reserved a major portion of her lunch box for me. She was/is one of my closest of friends and there is no doubt I loved her company and always wished to hang out at her place irrespective of the food, that is. But, the fact that her Mom was an amazing cook only amplified the desire a tad bit more ;).
These fried dumplings called Paddu sometimes came in L’s lunches and were coveted by  not just me but, by many of  our other avaricious friends as well. So, my dearest pal L, bless her sweet sweet heart, always saved a few extra for me in a safe place before she opened her box to the wild hungry wolves around us. And though I knew that my portion existed elsewhere, I still fought with the rest to get my split in this share of the treat as well;).  You see, greed is a vice I’ve had tough timing dealing with all my life :(.  Anyway, what is worth mentioning here though is that, it was not just with food that L made sure that I got more than I deserve. She’s been there for me as a close confidant all through my life. My preteens, teens and now well into my adulthood. And though today we live across the globe from each other, every time either of us are having a plate of these yummy dumplings we never fail to think back of the good times we shared.

L in the last few years has been having more than her warranted share of problems in life. And to all or any of you who have taken the pains to read through my monologue here, I’d be grateful if you could spare a moment to send over some good thoughts, spirits and prayers her way. Not because L is my friend but because she is a genuinely nice person and totally totally deserves it.

IMG_8544 

Ingredients

1/3 cup urad dal/black gram
1 cup raw rice
1 tsp fenugreek/methi seeds
3 tbsp thin poha/parched (beaten) rice
3 tbsp finely chopped cilantro
2 sprigs of finely chopped curry leaves
1 med sized onion finely chopped
2 green chilies finely chopped
salt to taste
1/2 tsp finely chopped ginger

Directions

  • Wash and soak dal, rice and fenugreek seeds for 5-6 hours.
  • Grind this mixture along with the parched rice to make a smooth batter.
  • Add salt and let the batter ferment overnight.
  • When adequately fermented the volume of the batter more than doubles its original volume
  • Add all the remaining ingredients into the batter and mix well.
  • On high flame grease the appakara (the mold used in making these dumplings) with oil.
  • Pour  1.5 tbsp full of batter  into each mold.
  • Reduce the flame to medium and let it cook for 3 – 4 minutes
  • When the bottom side is done, turn it over to the other side.
  • Drizzle a few drops of oil gain.
  • Let it cook for another 2 – 3 minutes
  • Remove from the pan and server hot with your choice of chutneys.
  • IMG_8591

    Boring is What I Long For


    2010
    09.07

    IMG_8015

    If a slug and I were ever to race, it would get light years ahead of me and eventually reach the finish line while I’m still deciding on the bow-tie or the inside-out style for my shoe laces.  Yes, that’s how laid back I am, and always will to be. While others thrive on the pump of adrenaline, I go out of my way to avoid it. And if it were up to me, What are you NOT doing over the weekend, is what I’d prefer people enquiring. A quiet weekend with absolutely nothing to do is something I would often like to look forward to. I don’t understand why people don’t get the infinite possibilities of an empty weekend. Why people scorn upon me when I say, I’d like to spend the weekend sunk into the couch with my favorite author, or sleep it away with long beauty naps, or indulge it with longer restful baths or travel around the world through the TV, from inside the confines of my most favorable sanctuary – my home.

    Back from hiking random peaks at 5 in the AM, my husband Roy often gives me the what a loser you are look as I snuggle deep into my crisp clean sheets and curl tighter into my foetal position under the warmth of my blanket. I wish he would spare the harmless like me and reserve those looks and spirits for somebody more deserving like Bin-Laden or Sarah Palin. He rolls his eyes when I, upon his suggestion that I need some fresh air, sneak my long nose through the ajar deck door and inhale the pure oxygen beneath the dense conifers outside. So what if that fresh air is in my yard? Doesn’t that count?? Just because my couch is an arm’s length away while I’m filling up my lungs, he says and I quote, You shame your vibrant ancestors. Here’s my point, for every slacker like me there are 10 go-getters out there who would readily take on the needs of the world. And from what I see, Roy does enough to cover me and 10 generations of no-good like me ;).  And since I dedicate my presence here  to solely bring about balance in the universe ;), I take pleasure in sitting on the couch, watch and applaud you on TV, while you reach on top of the Everest or perform that all so difficult brain surgery! Cause trust me people you don’t want one more sucker in this race :)!

    And just like how I like my weekends and major part of my life, I prefer my food simple too. No doubt the rich biryanis, koftas and cutlets are very often welcome, but it is in the simple Indian food I often find comfort.

     Idli / Steamed Rice & Gram Dumplings

    IMG_8013One of the most common breakfast in the south of India are these steamed puffed dumplings called Idlis. Made from fermented rice and black gram these provide sufficient crabs and proteins to get you through the day. Idlis come in different size, shape and texture…[read more]

     

     

     

    White Pottukadalai (Roasted Gram) Chutney

    IMG_8050 Ok, this chutney is very similar to the previous pottukadalai chutney that I’d posted earlier. I however have omitted the cilantro and have used tamarind instead of curd to bring in the tang. Like I said before, chutneys are all about mix and match…[read more]

    Idli / Steamed Rice & Gram Dumplings


    2010
    09.07

    IMG_8621

    One of the most common breakfast in the south of India are these steamed puffed dumplings called idlis. Made from fermented rice and black gram these provide sufficient crabs and proteins to get you through the day. Idlis come in different size, shape and texture. Whatever kind they may be, you know they are perfect when they simply melt in your mouth.  The key to getting your idlis really soft is to make sure the amount of water is just right, not too much nor too little. And secondly ensure the husked black gram is ground fine to a smooth and silky batter. Take care of just these two things and rest assured that your idlis will be mouth melting delicate.

    Now, how you grind the rice depends on what kind of texture you are looking for. If you like your idlis smooth and soft then make sure your rice is ground to a smooth and silky batter as well. And if you are looking for a soft coarse texture in your idli, use cream of rice (rice rava) instead. If you can’t find cream of rice in the store you can make it yourself by soaking rice in water for about 4 hours, dry it and then dry grind it to a corn meal consistency.

    Ingredients

    1 cup urad dal (husked blackgram) soaked in water for about 4- 5 hours
    3 cups rice rava (cream of rice)  OR4 cups of boiled rice (idli rice) soaked in water for about 4- 5 hours
    1/2 tsp fenugreek (methi) seeds soak along with the urad dal
    2 tbsp cooked rice (speeds fermentation)
    salt to taste

    Directions

  • Grind urad dal and methi and cooked rice to a very smooth fine batter adding little water at a time.
  • If using boiled rice grind it separately to a smooth batter as well, again adding little water at a time.
  • If using rice rava blend separately it with little water at a time and make sure there are no lumps.
  • Mix the dal and rice batter well. Add water if the batter is too thick. The consistency should be similar to a cake batter.
  • Add salt to taste
  • Set to ferment in a warm dark place.
  • Time to ferment depends on the room temperature. Usually take 6 – 8 hours on a warm day.
  • The quantity more than doubles upon fermentation.
  • Mix the batter well.
  • Grease the idli molds with ghee, and pour the batter into it.
  • Steam for around 10-15 mins.
  • Serve hot with chutneys or sambar.

  • IMG_8010

    Idli / Steamed Rice & Gram Dumplings


    2010
    09.07

    IMG_8621

    One of the most common breakfast in the south of India are these steamed puffed dumplings called idlis. Made from fermented rice and black gram these provide sufficient crabs and proteins to get you through the day. Idlis come in different size, shape and texture. Whatever kind they may be, you know they are perfect when they simply melt in your mouth.  The key to getting your idlis really soft is to make sure the amount of water is just right, not too much nor too little. And secondly ensure the husked black gram is ground fine to a smooth and silky batter. Take care of just these two things and rest assured that your idlis will be mouth melting delicate.

    Now, how you grind the rice depends on what kind of texture you are looking for. If you like your idlis smooth and soft then make sure your rice is ground to a smooth and silky batter as well. And if you are looking for a soft coarse texture in your idli, use cream of rice (rice rava) instead. If you can’t find cream of rice in the store you can make it yourself by soaking rice in water for about 4 hours, dry it and then dry grind it to a corn meal consistency.

    Ingredients

    1 cup urad dal (husked blackgram) soaked in water for about 4- 5 hours
    3 cups rice rava (cream of rice)  OR4 cups of boiled rice (idli rice) soaked in water for about 4- 5 hours
    1/2 tsp fenugreek (methi) seeds soak along with the urad dal
    2 tbsp cooked rice (speeds fermentation)
    salt to taste

    Directions

  • Grind urad dal and methi and cooked rice to a very smooth fine batter adding little water at a time.
  • If using boiled rice grind it separately to a smooth batter as well, again adding little water at a time.
  • If using rice rava blend separately it with little water at a time and make sure there are no lumps.
  • Mix the dal and rice batter well. Add water if the batter is too thick. The consistency should be similar to a cake batter.
  • Add salt to taste
  • Set to ferment in a warm dark place.
  • Time to ferment depends on the room temperature. Usually take 6 – 8 hours on a warm day.
  • The quantity more than doubles upon fermentation.
  • Mix the batter well.
  • Grease the idli molds with ghee, and pour the batter into it.
  • Steam for around 10-15 mins.
  • Serve hot with chutneys or sambar.

  • IMG_8010

    White Pottukadalai (Roasted Gram) Chutney


    2010
    09.07

    Ok, this chutney is very similar to the previous pottukadalai chutney that I’d posted earlier. I however have omitted the cilantro and have used lemon juice instead of tamarind to bring in the tang. Like I said before, chutneys are all about mix and match.

    IMG_8050

    Ingredients

    For Grinding
    3 fresh green chilies ( base it on your spice tolerance) 
    1 big clove of garlic
    1 cup pottukadalai/ roasted chickpeas/ split dalia/ kadale pappu 
    salt to taste
    2 – 3 tbsp lemon juice

    For Seasoning
    2 dried red chili torn into 1 inch pieces
    2 tsp of cold pressed sesame oil
    1/2 tsp black mustard seeds
    1 sprig of curry leaves

    Directions

  • Blend all the ingredients for grinding into a slightly smooth paste.
  • Heat oil in a pan, add all the ingredients for seasoning.
  • When the mustard pops, turn off the flame and pour into the ground mixture.
  • Mix the seasoning well into the chutney and serve with idlis, dosas or other crêpes
  • Pottukadalai (Roasted gram) Chutney


    2010
    08.25

    The nice part about a chutney recipe is that no ingredient or their amounts are set in stone. You can mix match and omit. And each time you would have created a novelty. Just go with what your taste buds desire. If you like cilantro, throw in some of it. If you don’t do mint, omit it. If you think coconut is unhealthy, replace it with peanuts. If you want a raw bite, use roasted gram.  If you are into ginger-garlic, a dash of it will do the trick. If you want a tang there is curd, tamarind or lemon. If you are looking for a spicy tone,  green or red chilies should work. And most important of all, if you can’t hold back your imagination, let it flow!   

    I’ve got myself a lean mean wet grinding machine earlier this month and there has been plenty of idlis, dosas and adais happening at home. So don’t be taken aback by the sudden surge of chutney recipes on this blog. Trust me it doesn’t take long before I’m bored. You might have to put up with it for only a few days or maybe if your planets are not playing it right, the days might slightly stretch to a couple of weeks ;). In any case chutneys are fun and I’ll make certain it is worth your while. 

    IMG_7995 

    Ingredients

    For Grinding 
    3 fresh green chilies ( base it on your spice tolerance) 
    1 big clove of garlic
    5 –6  tbsp of chopped cilantro
    1 cup pottukadalai/ roasted chickpeas/ split dalia/ kadale pappu 
    salt to taste
    1 cup sour curd
    1/4 tsp tamarind paste

    For Seasoning
    2 dried red chili torn into 1 inch pieces
    2 tsp of cold pressed sesame oil
    1/2 tsp black mustard seeds
    1 sprig of curry leaves

    Directions

  • Blend all the ingredients for grinding into a slightly smooth paste.
  • Heat oil in a pan, add all the ingredients for seasoning.
  • When the mustard pops, turn off the flame and pour into the ground mixture.
  • Mix the seasoning well into the chutney and serve with idlis, dosas or other crêpes
  • Bagalabhath – Seasoned Curd Rice


    2010
    07.15

    IMG_7564

    My mother insists that every grand child of hers eat a small bowl of curd rice during at least one of the meals in a day. Apparently she’s heard it through the grapevine that it is the quintessential food for developing young brains. And the best part, listen to this – you can’t have the rice and the yogurt on their own. For it to work right, it has to be a combination of the two *eyes rolling*. Anyway I simply abide because, like I’ve said before, I don’t have any moral fiber left in me to face her wrath and scorn if I question her. Also, I’ve come to love this dish because, trust me, I was made to eat quite a number of these bowls through out my life time – by you know whom!! Look how bright and intelligent those bowls have made me ;)!

    Jokes apart, this is actually quite a refreshing treat on a hot summers day! With a little bit of grated carrots and ginger to bite into, some crushed nuts for the crunch and some fresh cilantro to add color this truly is a delicate eye and a palette pleaser. 

    Ingredients:

    1/2 cup well /over cooked slightly warm white rice
    1 cup thick curd
    1 tsp fresh seedless arils of pomegranate
    1 tbsp grated carrot
    1/4 tsp grated ginger
    1 tbsp grated cucumber
    1/4 tsp finely chopped green chilies
    1/2 tsp black mustard seeds
    1 tsp cold pressed sesame oil
    1 tsp chopped cashew nuts
    1 tsp chopped cilantro
    4-5 curry leaves
    salt to taste
    2 dried whole red chilies

    Directions

  • Fluff the rice with a fork and whip the curd separately.
  • Mix well the rice, curd and ginger and add salt to taste.
  • Now mix the curd and ginger with this paste.
  • Heat the sesame oil, once the oil is hot add mustard seeds,when it pops add the red chilies, green chilies, cashew nuts and curry leaves and sauté for a minute.
  • Turn off the flame and pour the seasoning over the curd and rice mixture.
  • Garnish with cilantro, carrots, cucumber and pomegranate.
  • Serve with spicy Indian pickles or wafers
  • Bagalabhath – Seasoned Curd Rice


    2010
    07.15

    IMG_7564

    My mother insists that every grand child of hers eat a small bowl of curd rice during at least one of the meals in a day. Apparently she’s heard it through the grapevine that it is the quintessential food for developing young brains. And the best part, listen to this – you can’t have the rice and the yogurt on their own. For it to work right, it has to be a combination of the two *eyes rolling*. Anyway I simply abide because, like I’ve said before, I don’t have any moral fiber left in me to face her wrath and scorn if I question her. Also, I’ve come to love this dish because, trust me, I was made to eat quite a number of these bowls through out my life time – by you know whom!! Look how bright and intelligent those bowls have made me ;)!

    Jokes apart, this is actually quite a refreshing treat on a hot summers day! With a little bit of grated carrots and ginger to bite into, some crushed nuts for the crunch and some fresh cilantro to add color this truly is a delicate eye and a palette pleaser. 

    Ingredients:

    1/2 cup well /over cooked slightly warm white rice
    1 cup thick curd
    1 tsp fresh seedless arils of pomegranate
    1 tbsp grated carrot
    1/4 tsp grated ginger
    1 tbsp grated cucumber
    1/4 tsp finely chopped green chilies
    1/2 tsp black mustard seeds
    1 tsp cold pressed sesame oil
    1 tsp chopped cashew nuts
    1 tsp chopped cilantro
    4-5 curry leaves
    salt to taste
    2 dried whole red chilies

    Directions

  • Fluff the rice with a fork and whip the curd separately.
  • Mix well the rice, curd and ginger and add salt to taste.
  • Now mix the curd and ginger with this paste.
  • Heat the sesame oil, once the oil is hot add mustard seeds,when it pops add the red chilies, green chilies, cashew nuts and curry leaves and sauté for a minute.
  • Turn off the flame and pour the seasoning over the curd and rice mixture.
  • Garnish with cilantro, carrots, cucumber and pomegranate.
  • Serve with spicy Indian pickles or wafers
  • Mooli / mullangi / Radish Sambar


    2010
    07.08

    IMG_7463

    A very long time ago, my folks converted some extra space into an independent house and rented it out to a young couple and their 6 month old baby boy. Little did they know then that this family would influence their 4 young girls (3 daughters and a niece) in the most unexpected manner and leave an unusually lasting impression on them for the rest of their lives.

    The young R couple moved in with very little baggage and a baby that looked as beautiful as the moon.  I was less than 4 years old then. And as my mother showed them around, I timidly hid between the pleats of her sari and gawped wide eyed at the good looking family. Auntie R with her fair milky white skin, silky auburn hair and spellbinding beauty could  easily pass for a movie star. Uncle R carried his chiseled features and tall personality with such refined grace that I felt certain he was a super model. Baby R gurgled in his mothers arms, tugging at my heart strings for he looked exactly like the blond, blue eyed doll I often longed for. They settled in decorating the place with their fine taste. Just into their twenties, about over a year into their marriage, the couple were deep in love and behaved like newly weds. Their open displays of affection often amused us 4 (obviously, we’d never seen anything like this before, our parents being the – no touch, no hugs and absolutely no kissing kinds). At times we overheard them singing bollywood love ballads to each other and we giggled amongst ourselves, pretending to be entertained by their silliness, but secretly reveling in the romance of it all.  We embraced the refreshing excitement that had come about our otherwise prosaic being.

    IMG_7465[1]

    In the years that followed, though raucously different from us, the Rs formed an integral part of our family. Baby R who grew up and blended into our all girls team with ease, sought in us the companionship of siblings he never had. When uncle R’s Royal Enfield Bullet thundered through the colony, flaunting his voguish grin as he nodded at us in recognition, we girls gleamed smug at our playmates. Such class was unheard of in our bourgeoisie neighborhood and to be associated with him gave us great pride. And auntie R, she was a whole different story. An eye-opener to the exciting world of the adults, she was our first grown up friend. We girls, every so often hung around her while she cooked and went about her daily routine engaging us with detailed and glorified tales of her childhood, wild teenage years, family gossip, movies, parties she’d been to etc etc.. Name it and she could and would talk to us about it. The age difference, never a problem. The young impressionable girls that we were, we often reached to her for advice about grooming and clothes. And since our folks could (would?) afford only the inexpensive kind and though we knew well that they didn’t come anywhere near her tastes, we still scurried to her and she gave us unprejudiced advice and approval. We often joined her while she shopped in the upscale parts of the town and the best part of these trysts were the elaborate treats that came after – Decadent food in some of the finest restaurants of Bangalore. Life was good and the Rs added to the marvel.

    After having witnessed more than a decade of this frolic, when we girls were well into our teens, we had to watch helpless and bewildered the house of cards collapse as Uncle R’s business went under. Their earlier extravagant lifestyle had left them with nothing to fall back on. My parents whom I’d always been embarrassed about for their frugality and thrifty lifestyle, rose to the occasion and for their part, let the R’s continue to board, rent free. I think they secretly helped with the groceries too. Nothing was said in the open. But we understood. A couple of years later when nothing seemed to work, the R’s  moved to a different part of town to live in with their parents. They left leaving a big gaping hole in the lives of us 4.

    The R’s are doing fine today, Baby R is a successful professional, married and settled. But often, when I look back to those days, though they were mostly sunny and happy, it is the last two years of distress that really clamors in my memory. Plan for the future, that is where you are going to spend the rest of your life, I’d often heard my parents say. And after what the R’s taught me, I couldn’t agree with them more.

    This morning as I cut the radish for the sambar, I couldn’t help but remember auntie R. Apart from the many other things that impressed me about her, her unparalleled cooking was at the top. When I sat whining at the table, as a kid, refusing to eat my mom’s food, a bowl of sambar from auntie R’s would have my plate wiped out in no time. Yes, I miss the Rs dearly today. But I’m glad they are all fine.

    No, the recipe for the sambar powder is not from auntie R. It’s from my friend Deepthi, whose Rasam recipe I’d posted earlier here. And from what I can remember this comes close enough!

    Sambar Spice Mix (Sambar powder)

    If you want to make a bigger quantity of the mix to last for later, follow these proportions

    1/2 cup urad dal 
    1/2 cup chana dal 
    2 tbsp cumin seeds 
    3 tbsp pepper corns
    2 tsp fenugreek seeds  
    2 tsp poppy seeds 
    1 cup coriander seeds
    1 cup desiccated coconut / copra
    1/2 tbsp pepper corns 
    1 tsp of cinnamon clove spice mix 
    4 tbsp chili powder 
    4 tbsp paprika (key ingredient that gives the rich red color)
    3 – 4 sprigs of  curry leaves

    The following proportions can be used if you want to make fresh spice mix on the fly

    1/4 tsp poppy seeds1 tbsp coriander seeds
    1/2 tbsp urad dal
    1/2 tbsp channa dal
    1/2 tsp cumin seeds
    1 tbsp desiccated coconut / copra
    1/4 tsp poppy seeds
    1/2 tbsp pepper corns
    1/5  tsp fenugreek seeds 
    1 tbsp coriander seeds
    big pinch of cinnamon clove spice mix
    1 tsp chili powder
    1 tsp paprika (key ingredient that gives the rich red color)
    3 – 4  curry leaves

    Directions

    Dry roast all the ingredients individually (except the cinnamon clove spice mix and chili powders), grind all the ingredients together to a smooth powder. If you are making the bulk quantity, store it in an air tight container to use later.

    Radish Sambar

    I’m not a big fan of adding multiple vegetable while making sambar. I think adding a single vegetable at a time gives a distinct and unique taste to each kind of sambar you make. My most favorite is the radish sambar. I love okra (bhindi), egg plant  and cucumber sambars too. But given a choice  between the four I always choose radish any day.

     Ingredients

    2 cups of white radish sliced
    1 onion or 8-10 shallots chopped fine
    1 cup tuvar dal/ lentils (pigeon pea)
    2 plump and ripe tomatoes chopped
    11/2 tsp rasam powder (or however much spicy you want the rasam to be)
    1/2 tsp black mustard seeds
    1/2 tsp cumin seeds
    1/2 tsp turmeric
    5- 6 curry leaves
    a pinch of asafoetida
    1/2 tsp tamarind paste or 1 lemon sized ball of pitted tamarind soaked in warm water and pulp extracted
    1 – 2 tsp jaggery shavings
    2 tbsp chopped cilantro (optional)
    2 tbsp clarified butter /ghee
    water
    salt to taste

    Directions

  • Pressure cook dal with 2 cups water, tamarind extract, turmeric, tomatoes and radish and keep aside.
  • Heat oil or ghee in a pan, add asafoetida mustard and when they pop add curry leaves and onions and sauté until the onions are translucent.
  • Add the cooked dal and vegetables and mix well
  • Add sambar powder, jaggery, salt and add more water to get desired consistency and bring it to boil. Put off the flame.
  • Garnish with cilantro (optional)
  • Optionally

  • Heat a little ghee in a small pan and add a pinch of asafoetida, 1/4 tsp of mustard, 1/4 tsp of cumin and 5 –6 curry leaves.
  • When the mustard pops, switch off the flame and  pour the seasoning over the  Sambar to increase the flavor.
  • Stuffed Ridge Gourd Masala – North Karnataka Style


    2010
    07.08

    IMG_7496

    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????? 😀

    IMG_3288

     

    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

    IMG_7502

     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.