1 Take a tbsp of the paste and stuff each of the slit ridge gourd pieces. 2 Heat oil in a vessel, add the mustard seeds and allow them to splutter. Add the curry leaves and asafoetida and stir for a 5 seconds. Add the chopped onions and saute for 5 mts. Add the turmeric powder and mix. Place the stuffed ridge gourds in the pan and cook covered on medium heat. 3 After 4-5 mts, uncover the lid and turn the pieces so that they cook all over. 4 Cover and cook on low heat till the ridge gourds become soft. This could take about 16-17 minutes. Once in a while turn the ridge gourd pieces. 5 Add the tamarind paste and 1 1/2 cups of water and cook on low to medium flame for 15-20 mts. Sprinkle sesame seeds powder and mix. 6Turn off heat and serve with hot white steamed rice. Prep & Cooking: 45 mts Serves: 4-5 persons Cuisine: Andhra . 1 onion, finely chopped 1/4 tsp turmeric powder 1 tsp mustard seeds few curry leaves 1/2 tsp hing/inguva/asafoetida 1 1/4 tbsps tamarind paste 1 tbsp roasted sesame seeds powder 1 1/2 tbsps oil chopped coriander leaves for garnish For stuffing: 2 tbsps grated fresh coconut paste 2 tsps sambar powder 1/2 tsp saunf/aniseed powder 1 1/2 tsps green chili-ginger paste 1 tbsp roasted ground nut powder 1/4 tsp salt 1 tsp grated jaggery (optional)
