top of page

Heerkayi Yennegayi / Stuffed Ridgegourd

Writer's picture: Nandini R KiniNandini R Kini




Ingredients

2 medium-sized ridge gourds / heerekaayi / ghosale / turai

5 tsp oil

1 sprig of curry leaves

1 finely chopped onion

Chopped coriander leaves

Jaggery to taste (optional)

Salt to taste


For the stuffing:

3 tblsp peanuts

1tblsp white sesame seeds / til

2 tsp gurellu / niger seeds (optional)

2 tsp jeera/cumin seeds

2 tsp red chilli pdr

5 garlic cloves

1/2 tsp turmeric powder

1/2 tsp tamarind paste

Salt to taste

Dry roast peanuts, sesame seeds, niger seeds, and jeera separately

Grind it with garlic, red chili powder, turmeric powder. Transfer it to a bowl, add salt, tamarind, and jaggery. Mix well and keep aside




Procedure


  • Wash and peel ridge gourd. Cut into 1-inch pieces and make a cut on one side

  • Stuff the prepared masala inside the cuts of ridge gourd pieces

  • Heat oil in a thick bottomed pan, add curry leaves, chopped onions, and saute till light brown

  • Add the stuffed ridge gourd pieces, remaining masala, and 1/2 cup water

  • Cover with a lid and cook till it is done

  • Check for salt, garnish with chopped coriander leaves

  • Serve hot with phulkas or jowar rotis.


Recent Posts

See All
Ghee Dosa

Ghee Dosa

Comments


  • YouTube

© 2020  Kini's Kitchen by Nandini R Kini

bottom of page