Wash and slit ridge gourds and scoop out the seeds if they are mature. Crumble paneer and keep aside. Peel, wash and finely slice onions. Peel, wash and grind ginger into a fine paste.
Dry roast coriander seeds, cardamoms, peppercorns and cinnamon. Cool and powder.
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 saute till golden brown. Add one teaspoon of ginger paste and saute. Add two tablespoons of water and continue to saute.
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.
Rub a little salt and one teaspoon of ginger paste on the inside of the slit ridge gourds.
Fill in stuffing into the slit gourds and tie with a thread.
Heat remaining ghee in another pan. Add stuffed gourds and cook on high heat till gourds turn reddish on all sides.
Lower heat. Add yogurt, remaining turmeric powder, salt, remaining singer paste and mix lightly. Cover and cook on dum for about twelve to fifteen minutes.
Remove and serve hot. |
