March 25, 2016


Ridge gourd - 500 gms
Cheese - 50 gms
Salt to taste
Turmeric - 1/4 tsp
Garlic - 1 tsp (chopped)

For the marinade:
Thick yoghurt - 100 m
Green chilli - 1 tsp (chopped)
Cardamom powder - 1/2 tsp
Cashew nut paste - 50 gms
Fresh cream - 50 gms
White pepper powder - 1/2 tsp
Roasted cumin powder - 1/2 tsp
Roasted coriander powder - 1/2 tsp

For the batter:
Cor flour - 50 gms
Rice flour - 25 gms
Oil for deep frying


  • Peel ridge gourd, reserving the pee, and cut into 6 equal pieces Core and discard the seeds.
  • Boil ridge gourd in water with salt and turmeric. Drain and reserve.
  • Combine garlic, cheese and the soft peel trimmings, and fill the deseeded centres of the gourd pieces. Reserve.
  • Combine yoghurt, green chilli paste, cardamom powder, cashew nut paste, cream, pepper, cumin and coriander powder.
  • Make a batter with corn flour, rice flour and little water.
  • Dip the gourd slices in the batter and deep fry for 30 seconds to firm each slice with its filling.
  • Drain on absorbent paper and place in the marinade.
  • Cook in a tandoor oven till done.

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