Ridge gourd were used as a bathing sponge in some countries as they contain a lot of xylem or fibers network.And it is known as "loofah" sponges derived from ridge gourd.The malayalam word for ridge gourd is" peechinga."That we are using in our dishes.This recipe follows the stuffed ridge gourd.
Ingredients
1.Ridge gourd - 250 gm
2.Onion chopped - 1no
3.Ginger and garlic paste - 1 tsp
4.Turmeric powder - 1/4 tsp
5.Coriander seeds - 1/2 tsp
6.Cumin seeds/Jeerakam - 1/2 tsp
7.Sesame seeds/Ellu - 2 tsp
8. Dry red chillies - 5 no
9.Urad dal /Uzhunnu Parippu/Black gram - 1 tsp
10.Tamarind - Lemon sized
11.Salt
12.Curry leaves
13.Coriander leaves
Preparation
1.Peel the skin of ridge gourd well.And cut it into 1 1/2 " pieces.Make a slit on its top to make the filling.
2.Then to make the stuffing heat the oil in a pan and add the urad dal,red chillies, cumin seeds ,coriander seeds,sesame seeds to it.Saute it till all of them fried well.Then turn off the fire and keep it aside.
3.When it becomes cool grind them in a mixer along with onions,ginger and garlic paste,turmeric powder ,tamarind and salt.
4.Stuff each ridge gourd piece with this filling.Heat 1 tsp oil in a pan and place each of these stuffed ridge gourd in the pan along with the gravy .Keep the flame in simmer and cover the pan with a lid and cook it for 10 mts.In between of every 5 mt stir it.
5.Continue this till all the beerakkaya cooked well.Add curry leaves and coriander leaves to this.
This beerakaya gutti or ridge gourd will be a great combination with rice.