Tuesday, September 18, 2012

Stuffed Tori (ridged gourd)




This is a guest post by Meena Pareek. It is a Gujarati preparation and has a mildly hot-sweet flavour. I can eat it without any accompaniment or "kori" as they say...it's that yummy!

 Ingredients & Method:



Ridged gourd..........1/2 kg. Peeled and cut into 2" pieces.








Slit the pieces three ways: First cut goes down the centre, second and third cuts slant away from the first cut. The pic on the right show a 'Y' and makes it easier to understand.


Mix the following spices together and stuff into the pieces of gourd:

1 n 1/4 tsp red chilli pwdr or acc to taste
1 n 1/2 tsps coriander pwdr
2 tsps sesame seeds
1 tsp aamchoor pwdr (dry mango powder)
1/2 tsp garam masala
1/2 tsp turmeric
2 n 1/2 tbsps of peanuts. Dry roast, rub off skins, crush coarsely
Abt 2 tsps Gur (jaggery) crushed
3 flakes garlic, peeled and crushed
A pinch of kasoori methi (dry fenugreek leaves)
Salt to taste

Heat about 2 tbsps of olive oil in a pan. Reduce to medium heat. Place the stuffed tori in the oil without crowding and no double decking! Cover and allow to cook for two minutes. Note:If the bottom of the pan is not wide enough to accommodate all the pieces, cook them in batches.

After two minutes, using tongs, turn the stuffed tori pieces over. Let it cook for another minute, then turn off the fire/cooking appliance. Leave covered for a couple of minutes, then serve hot with parathas or chappatis.

Would love to hear back from you.

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