This curry is so delicious that you will want to make it every time you are cooking ridge gourd. Similar to the gutti vankaya, this curry is also so tempting, filled with flavorful and mouthwatering stuffing. If the beerakayalu are very tender then you do not get the perfect guttulu so go for a little harder and larger ridge gourd. This goes well with rice or roti. You will need to have lot of patience while cooking to get perfect guttulu, so make the curry when you are not in a hurry.INGREDIENTS
- Ridge gourd 2 large
- Oil 4 Tsp
- Chana dal 1 Tsp
- Onions 1 large(chopped)
- Dhaniya 1 Tsp
- Jeera 1/2 tsp
- Red chilies 4
- Salt to taste
- Coriander 4 sprigs
Take large ridge gourd, peel them and cut them into 3 or 4 large pieces. Now take each piece and cut them just like you cut the brinjals for stuffed brinjal curry. A ‘+’ shaped cut starting at one end and running the knife half way without making pieces.
In the meanwhile heat a pan and add a table spoon of oil. Add the chana dal, dhaniya, jeera, red chilies. Sautee for a minute till the dal changes color. Now add the chopped onion and fry all of them till the onions looses the raw flavor. Now cool the mixture and grind the mixture along with salt and coriander leaves.
Now take a spoon full of the stuffing and stuff it inside the cut ridge gourd pieces. Tightly press the ridge gourd pieces and now you can tie a thread to the ridge gourd so that the stuffing don’t come out while frying.
Take a large pan and add the remaining oil. When the oil is heated add the stuffed beerakayalu. Sprinkle a little of salt and cover with a lid. After 2 to 3 minutes remove the lid and mix gently. Now increase the flame and let the ridge gourd cook without the lid. Let all the moisture evaporate. Let all the sides of the ridge gourd pieces turn golden brown. When the curry is done remove into a serving dish. Serve hot with hot rice and ghee.
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