Dalia Stuffed Ridge Gourd

Ingredients:

Ridge Gourd 2 ( app. 10 inch long)
Dalia / Roasted Gram 1/2 Cup
Dry Coconut 1/4 Cup (grated)
Tamarind 1 inch sized ball
Coriander Seeds 1 tsp
Cumin Seeds 1/2 tsp
Whole Red Chiles 2
Red Chile Powder 1/2 tsp
Turmeric Powder a pinch
Cilantro few Sprigs
Salt to taste
Oil 1 tsp
o taste
Oil 1 tsp

Method of preparation:

Lightly scrape, remove ends, wash and chop ridge gourd into 2 inch long cylinders.
Make a slit in each ridge gourd vertically twice and keep aside.

Wash and finely chop the cilantro.
Soak tamarind in few tablespoons of water and extract all the thick pulp.
Grind dalia, dry coconut, coriander seeds, cumin seeds, whole red chiles, red chile powder, turmeric powder and salt into fine powder without adding any water.
In a small mixing bowl, mix together ground dalia powder, tamarind extract and oil.

Stuff each ridge gourd cylinder with at least tablespoon of the prepared dalia powder.

Heat oil in a pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, arrange the stuffed ridge gourd in the pan.
Add few splashes of water into the pan and cook covered on low flame for around 5 minutes.
Turn the ridge gourd on other side, add another splash of water and cook covered on low flame for another 3 – 5 minutes.
When ridge gourd turns soft but not mushy, uncover and fry for a minute or two to roast the outer skin a bit.
Stir in any remaining dalia powder, chopped cilantro and remove from heat.
Serve dalia stuffed ridge gourd with steamed rice or with roti.