Heerekayi Ennegayi

Soak the tamarind in 250 ml of water for fifteen minutes. Strain it.

Cut the ridge gourd in cylinders, and slit the cylinders vertically; do not fully split them; we would fill the masala in them.

Roast the groundnut for thirty seconds.

Add the dry coconut and continue to roast the mixture for thirty seconds.

Add the sesame seeds to the mixture and roast for another thirty seconds.

Add the niger seeds to the mixture and roast for thirty seconds.

Take the mixture off the stove and allow it to cool on a plate.

Place the pieces of ridge gourd in the kadhai and turn on the stove. Add a tablespoon of oil to the wok and fry the pieces for about five minutes.

While the vegetable roasts, coarsely blend the cooled mixture of coconut, groundnut, sesame seeds and niger seeds.

Add the coriander powder, turmeric powder, garam masala powder, red chilli powder, salt, jaggery and half the strained tamarind mixture. Mix well.

Take out the ridge gourd cylinders and fill the slits with this mixed masala. Over half the masala will remain; we will add it later to the gravy.

Add two tablespoons of oil to the kadhai.

Heat the oil and add the mustard seeds.

Once the mustard seeds crackle, add the cumin seeds, allow them to crackle as well.

Add the chopped onions to the kadhai. Fry until they are translucent.

Add the chopped tomato and continue to cook.

Add the curry leaves and fry the mixture until the tomatoes soften.

Lower the flame and place the stuffed cylinders of ridge gourd. Cook covered for two minutes.

Add a cup of water and the remaining masala.

Add the remaining tamarind mixture.

Mix well and cook covered for two minutes.

Mix again, bring the water to a boil over medium flame.

Add the chopped coriander leaves to the mixture.

Cover and cook until the ridge gourd becomes soft. This may take anywhere between ten and twenty minutes.

Add water and cook until the ridge gourd pieces become soft.

Once the pieces get cooked enough and the oil separates, turn off the stove.