Chana Dal Stuffed Ridge Gourd

Ingredients:

Ridge Gourd 2 ( app. 10 inch long)
Chana Dal 1/4 Cup
Green Chiles 2 – 3
Tamarind 1 inch sized ball
Cumin Seeds 1/2 tsp
Red Chile Powder 1/4 tsp
Turmeric Powder a pinch
Cilantro few Sprigs
Salt to taste

Talimpu: 

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Lightly scrape, remove ends, wash and chop ridge gourd into 2 inch long cylinders.
Make a slit in each ridge gourd vertically twice and keep aside.
Wash and finely chop the cilantro.
Soak tamarind in few tablespoons of water and extract all the thick pulp.
Soak chana dal in water for around 3 – 5 hours or until chana dal turns soft.
Strain the chana dal and keep aside.

Grind soaked chana dal, green chiles, cumin seeds and salt into coarse paste by adding few tablespoons of water.
In a mixing bowl, add the ground chana dal mixture and stir in the cilantro leaves.
Stuff each ridge gourd cylinder with at least tablespoon of the ground chana dal mixture.

Heat oil in a pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, arrange the stuffed ridge gourd in the pan.
Add quarter cup of water, tamarind extract and cook covered on low flame for around 10 – 15 minutes.
Turn the ridge gourd on other side, add a splash of water and cook covered on low flame for another 3 – 5 minutes.
When ridge gourd turns soft but not mushy, uncover and fry for a minute or two to roast the outer skin a bit.
Stir in turmeric powder, red chili powder and chopped cilantro and remove from heat.
Serve chana dal stuffed ridge gourd with steamed rice or with roti.

Notes: Make sure ridge gourd is cooked properly before removing from heat.

Suggestions: Make sure chana dal mixture is not too thick because it tightens when cooked. If ridge gourd is not cooked properly, put the curry back on heat. Add few tablespoons of water and cook covered on low flame till done.