Ingredient:
7/8 Sponge Gourds
3 Grated Onions
1 Grated Tomatoes
1 tsp Chopped Coriander
6/7 Garlic Cloves
½ tbsp Cumin Seeds
Salt to taste
Turmeric Powder 1/4 tbsp
1 tbsp Coriander Powder
Red Chilli Powder to taste
3 tbsp Vegetable or Canola Oil
Method:
Grate the onions and tomatoes
Heat oil in a pan. Add cumin seeds, after they are brown, add garlic cloves and let them turn golden brown. Add the grated onion and salt. Let it cook for 10-15 minutes and then add the tomato pury. Add coriander powder, turmeric powder and chilli powder. Let them cook nicely, until the raw smell goes away and the oil separates from the stuffing. This will form the filling, so make sure that all the vegetable water dries up while cooking. Once done, put it aside and let it cool. Add chopped coriander.
Peel the sponge gourd and cut it into 3 inch (approx) long pieces. Spilt these pieces lengthwise for stuffing. Add the filling to the sponge gourd pieces.
Take oil in a pan, put some Cumin Seeds and once they are brown put the stuffing filled gourd pieces one by one in the pan. Put a lid and let it cook until the skin of the vegetable is soft. Stir a couple of times.
Serve with hot Chapattis!
7/8 Sponge Gourds
3 Grated Onions
1 Grated Tomatoes
1 tsp Chopped Coriander
6/7 Garlic Cloves
½ tbsp Cumin Seeds
Salt to taste
Turmeric Powder 1/4 tbsp
1 tbsp Coriander Powder
Red Chilli Powder to taste
3 tbsp Vegetable or Canola Oil
Method:
Grate the onions and tomatoes
Heat oil in a pan. Add cumin seeds, after they are brown, add garlic cloves and let them turn golden brown. Add the grated onion and salt. Let it cook for 10-15 minutes and then add the tomato pury. Add coriander powder, turmeric powder and chilli powder. Let them cook nicely, until the raw smell goes away and the oil separates from the stuffing. This will form the filling, so make sure that all the vegetable water dries up while cooking. Once done, put it aside and let it cool. Add chopped coriander.
Peel the sponge gourd and cut it into 3 inch (approx) long pieces. Spilt these pieces lengthwise for stuffing. Add the filling to the sponge gourd pieces.
Take oil in a pan, put some Cumin Seeds and once they are brown put the stuffing filled gourd pieces one by one in the pan. Put a lid and let it cook until the skin of the vegetable is soft. Stir a couple of times.
Serve with hot Chapattis!
