Stuffed Ridge Gourd/ Oppu Beerakaya Curry

Ingredients:

Ridge gourd – 1

Fresh grated coconut – 1 cup

Onion – 1 cup (chopped)

Dry Red chillies – 4

Red chili powder – 1 Tb sp

Coriander seeds – 1 tea spoon

Cumin / Jeera – 1 tea spoon

Garlic – 3 cloves

Tamarind paste – 1 tea spoon

Jaggery – one small piece

Coriander – 1 cup

Salt – As per taste

For Tempering/ Tadka/ Popu:

Mustard seeds/ Avvalu – 1/4 tea spoon

Cumin seeds/ Jeera – 1/2 tea spoon

Urad dal/ Minapappu – 1/4 tea spoon

Bengal gram/ Senagapappu – 1/4 tea spoon

Curry leaves – 4 to 5

Oil – 1 tb sp

Procedure:

  • Wash Ridge gourd and peel off. Cut Ridge gourd into medium round shape then make cross cut like X on them. Keep them aside
  • Add coconut powder, dry red chillies, red chili powder, jeera, coriander seeds, jaggery, garlic, Salt in mixer grinder until smooth paste. Keep it aside
  • Now add onion in mixer grinder form coarse paste. Take out onion paste
  • Mix coconut paste and onion paste in a bowl
  • Stuff this masala paste in Ridge gourd and arrange in a plate
  • Add Tempering/ Tadka/ popu on top of the Ridge gourd pieces
  • Garnish with coriander and steam for about 15 to 20 mins
  • Serve it with Red gram /dal/ kandi pappu, rice and ghee

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