Ridge Gourd Poppy Seeds Gravy
Ridge Gourd Poppy Seeds Gravy.
Ridge gourd is peeled and chopped. Poppy seeds are ground into powder. Ridge gourd is then cooked in poppy seeds onion gravy. Serve ridge gourd poppy seeds gravy with steamed rice.
Makes: around 4 Servings of Ridge Gourd Poppy Seeds Gravy.
Ingredients:
Ridge Gourd 1 Medium
Onion 1
Green Chiles 2
Poppy Seeds 1 1/2 Tbsps
Turmeric Powder a big Pinch
Cilantro few Sprigs
Salt to Taste
Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Remove skin, wash and chop the ridge gourd into small chunks.
Peel and roughly chop the onion.
Remove stems, wash and roughly chop the green chiles.
Wash and finely chop the cilantro leaves.
Grind poppy seeds into fine powder using a spice grinder.
Add the chopped onion and few tablespoons of water and grind again into smooth paste.
Coarsely grind the green chiles and keep aside
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped ridge gourd.
Fry briefly, stir in ground onion poppy seeds paste, a cup of water and turmeric powder.
Cook covered till ridge gourd turns soft. Uncover and boil till the mixture becomes little thick.
Adjust any seasonings if required and garnish with cilantro and serve ridge gourd poppy seeds gravy with steamed rice.
Notes: Make sure ridge gourd is cooked well.
Suggestions: Adjust spice with green chiles.
Variations: Check other ridge gourd recipes here.
Other Names: Ridge Gourd Poppy Seeds Gravy.
Moong Stuffed Ridge Gourd
Beerakaya Pesarapappu.
Ridge gourd is slightly peeled and chopped into long cylinders. Moong dal is soaked and ground into paste along with spices. The mixture is then stuffed in ridge gourd and cooked till done. Serve moong stuffed ridge gourd with steamed rice and dollop of ghee.
Makes: around 20 Moong Stuffed Ridge Gourd.
Ingredients:
Ridge Gourd / Turai 2 Medium
Moong Dal 1/3 Cup
Whole Red Chiles 2 – 3
Garlic 3 Cloves
Salt to Taste
Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Slightly peel, wash and chop ridge gourd into around 2 inch long cylinders (around 20 cylinders).
Make a slit in each ridge gourd vertically twice and keep aside.
Peel and roughly chop garlic cloves.
Remove stems and break the red chiles into pieces.
Soak moong dal in water for around an hour.
Strain the soaked moong dal.
Grind red chiles, garlic and salt into powder.
Add the soaked moong dal and grind everything into coarse paste.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, carefully place the stuffed ridge gourd in the pan.
Cook covered on low flame for around 5 minutes or until ridge gourd turns little soft.
Turn the stuffed ridge gourd to make sure all the sides turn golden brown.
Once moong dal is cooked and ridge gourd is golden brown, remove from heat.
Serve moong stuffed ridge gourd with steamed rice and dollop of ghee.
Notes: Make sure ridge gourd is cooked well before removing from heat.
Suggestions: Adjust spice with red chiles. Make sure to soak the moong dal well.
Variations: Check other stuffed ridge gourd recipes here.
Other Names: Moong Stuffed Ridge Gourd, Beerakaya Pesarapappu.
Related Posts
---------
About the archives
Welcome to the Tag Archives here at Talimpu. Click on Page Numbers at bottom of the page to navigate.
