Stuffed Ridgegourd Curry ... Peerkangai Masala

  This recipe is inspired /adapted from the stuffed eggplant curry recipe.

Ingredients :

• 2 ridge gourds,peeled 
• 1/2 red onion
• 1 cup of tamarind pulp
• 1 tsp chili powder
• 2 tsp crushed jaggery
• pinch of turmeric
• hing,mustard seeds,jeera,curry leaves for tempering
• oil,salt

Dry Roast and Grind into a thick paste:

• 2 tbsp of peanuts
• 3 tbsp of sesame seeds
• 1 tbsp of dry,grated coconut (kopparai)
• 1 tbsp of coriander seeds
• 1 tsp of jeera seeds
• 3 red chilies
• 1" cinnamon stick

Procedure :

1. Peel the skin off the ridge gourd and chop them into 2 inch thick chunks.Make an 'X' like slit in the middle of each chunk, 1" inch deep.
2. Take about 3/4th of the ground masala and apply it,on the ridgegourd.
3. Take the rest of the masala ,add tamarind pulp,chili powder,turmeric powder and necessary amount of salt ,mix everything together  and set it aside.
4. In a pot or a kadai, heat 2 tbsp of oil and temper with hing,mustard seeds,jeera and curry leaves.
5. Now add the onions and cook them.
6. Pour the masala and tamarind pulp mixture into the pot.Let it cook and reduce for 10 mins.
7. Now place the ridge gourd into the curry and cover the pot with a lid.
8. After 10 mins,remove the lid and let the excess water evaporate from the gravy.
9. Once the gravy is thick and the ridge gourd is cooked completely,turn off the heat and serve.
10. Goes well with roti or paratha.