METHOD
OF PREPARATION
1. Wash and slit ridge gourds and scoop out the
seeds if the are mature. Crumble paneer and keep aside. Peel, wash
and finely slice onions. Peel, wash and grind ginger into a fine
paste.
2. Dry roast coriander seeds, cardamoms, peppercorns
and cinnamon. Cool and powder .
3. To prepare stuffing, heat half of the ghee in
a pan and add cumin seeds and when they start to change colour,
add onions and sauté till golden brown. Add one teaspoons
of water and continue to sauté.
4. Add a pinch of turmeric powder and powdered
spices. Add paneer and salt and mix well. Sprinkle a few drops of
water so that all the ingredients mix well.
5. Rub a little salt and one teaspoon of ginger
paste on the inside of the slit ridge.
6. Fill in stuffing into the slit gourds and tie
with a thread.
7. Heat remaining ghee in another pan. Add stuffed
gourds and cook on high heat till gourds turn reddish on all sides.
8. Lower heat. Add yogurt, remaining turmeric powder,
salt, remaining ginger paste and mix lightly. Cover and cook on
dum for about twelve to fifteen minutes.
9. Remove and serve hot.
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