Ridge Gourd served up in special style: shallow-fried cylinders of the gourd stuffed with a peanut-sesame-coriander spice.
This recipe uses as filling base the very delicious spice mix from our 3-ingredient peanut-sesame rice recipe. Remember to make this spice mix in a big batch – it can be stored for later use in other dishes.
[For 3-4 servings]
- Ridge gourd – 250 grams
- Peanut-sesame spice mix – 2 tablespoons [recipe here]
- Coriander powder – 1 teaspoon [buy here]
- Cumin powder – 1/2 teaspoon [buy here
- Turmeric powder -1/4 teaspoon [buy here]
- Salt – 1/4 teaspoon or to taste
- Oil – ~2 tablespoons, for shallow-frying
- Knife [buy here]
- Vegetable peeler for taking the skin off the ridge gourd [buy here]
- Wide thick-bottomed pan for shallow-frying [buy here]
- Spatula for turning over the ridge gourd while frying [buy here]
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How To Make Stuffed Ridge Gourd Cylinders:
1. Peel and slice the ridge gourd
Peel all the skin off the ridge gourd. Slice each ridge gourd into 1.5-2 inch cylinders.
Make a slit in each ridge gourd cylinder vertically – taking care not to slice it all the way through. Keep the end joint intact.
2. Prepare the stuffing
In a bowl, place all the spices: two tablespoons of peanut-sesame spice mix, 1/4 teaspoon turmeric powder, 1/2 teaspoon cumin powder, 1 teaspoon coriander powder, 1/4 teaspoon salt.
Use a spoon to blend all the spices and salt together.
3. Stuff the gourd cylinders
Pry open each ridge gourd cylinder gently along the slit.
Beware! Emphasis on “gently” – don’t use so much force that the cylinder snaps into half.
Take a couple of teaspoons of the stuffing spice mix and spoon it into the slit. Close firmly shut and shake off the excess back into the spice bowl.
Continue till all the Ridge Gourd Cylinders have been stuffed.
Don’t worry if you have the filling powder left over. We will use all of it eventually.
4. Shallow fry the gourd cylinders
Heat a tablespoon of oil in a flat thick-bottomed pan on medium heat.
When the oil is hot, place the stuffed ridge gourd cylinders, slit side up, in the pan.
Tip: Don’t crowd the pan. If your pan isn’t large enough to hold all the gourds together without jostling, fry them in batches.
Let the ridge gourd sizzle and brown at the bottom. Once done, turn each gourd at an angle to cook the sides. Drizzle more oil into the pan if needed.
Turn the slit side down at the very end when all the other sides are done.
If you have any left over filling spice, now is the time to sprinkle all of it into the oil.
Let the stuffed gourds stand for a minute, then move them gently to ensure all of the sprinkled filling spice gets cooked.
When the side facing down is done too, switch off the heat.
Stuffed ridge gourd cylinders are ready to eat.
They are great with parathas or on the side of a bigger meal. Serve them on your party spread – this dish leads to conversations aplenty in my gatherings!
Try more “party special” veggie recipes:
- stuffed tomato curry
- paneer butter masala
- gobhi musallam: a ‘whole’ cauliflower delicacy
- lauki kofta: bottle gourd balls in gravy
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