3 or 4 fresh Ridge gourds
1/4 cup chickpea flour
salt to taste
1/2 teaspoon ground turmeric
1/2 teaspoon crushed cumin seeds
2 tablespoons dhanajeera powder
1 1/2 teaspoons red chili powder (or to taste)
1/2 teaspoon jaggery sugar (optional)
3 tablespoons corn oil or canola oil
10 pieces fenugreek seed
1/2 teaspoon ajwain seeds
5 curry leaves
1/2 cup water
1/2 cup coriander leaves, washed and cut into small pieces
- Wash the gourd and peel all the skin off. Cut into 1 1/2 inch pieces. Slit the pieces down the middle, but don’t cut through all the way.
- Put pan on very low heat and roast the chickpea flour for 1 minute, making sure it doesn’t burn. Let it cool. Mix in the salt, turmeric, crushed cumin, dhanajeera powder, some coriander leaves, and jaggery sugar. After it’s mixed, stuff the slit in the gourd pieces with this filling.
- Put another pan over medium-heat, pour the oil in, and let it get hot. Fry the fenugreek seeds and ajwain seeds for 20 seconds. Then add the curry leaves and fry for another 15 seconds. Put the stuffed gourd in the pan and gently mix around, without breaking them. Add 1/2 cup of water and change the heat to low. Cover the pan and cook for about 15 minutes, or until the gourd becomes very soft. Make sure they don’t burn.
Before they cook with the pan covered, this is what they will look like.
- Garnish with fresh coriander leaves and serve hot.
This is ready to eat.
Note: Allergy Friendly, Vegan, Gluten Free, Dairy Free, and Nut Free.