Gutti Beerakaya Kura is a typical Andhra Style side dish, served best with hot rice and ghee. This stuffed Ridge Gourd Curry goes well with Rotis as well. The best part is, this is a no onion, no tomato side dish and that makes it really easy and quick to make for a packed lunch box dish. Amma has been making this for a while now and everybody likes this a lot. So we thought we should repeat it again. I was surprised I haven’t clicked a picture of this yet. This is from her diaries and she sort of likes these stuffed vegetable dishes or Gutti style as it is called in Andhra.
In fact, Gutti Vankaya Kura is my first dish to have shared and by all accounts, everybody’s favourite at home.
I packed this for lunch today and I realised I have stopped sharing my lunchbox dishes. So hoping to restart on the series.
Today’s Lunchbox had
Gutti Beerakaya Kura | Stuffed Ridge Gourd Curry
For the stuffing
1 tbsp coriander seeds
3 dry red chillies
1 tsp cumin seeds
1/2 cup white sesame seeds
For the gravy
2 cups Ridge Gourd Beerakaya
2 tsp Cooking Oil
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
Salt to taste
Curry Leaves Handful
For the stuffing
Dry roast all the ingredients. Allow to cool. Then grind all the ingredients together with water to get a smooth paste.
For the Gravy
Heat oil, temper with curry leaves mustard seeds, cumin seeds.
Wash and scrap the ridge gourd skin. Cut into 2 to 3 inch roundels. Make 4 deep slits, making sure not to slice through the pieces completely.
Stuff tender ridge gourd with the Masala paste and add to the pan.
Simmer and let the vegetable get coated nicely on all side.
Add water and bring to a boil.
Cook for 10 mins in low flame or till the vegetable gets cooked well.
Serve with Rice
This is part of April Week 4, Cooking from Cookbook Challenge Group.