Stuffed pointed gourd

Stuffed pointed gourd with a coconut, garlic, chilli and peanut masala! The veggie section at the Indian supermarket was looking very good the other day so got bhindi, tendle (ivy gourd) and pointed gourd this time. Pointed gourd is similar to cucumber and squash in terms of texture and taste. I won’t stop coming with new veggie recipes. Veggies can be tasty and filling themselves - you just need to get creative in the kitchen! This dish goes well with rice and dal - so when you are bored of your usual veggies dishes, give this recipe a go. 

Ingredients

Serves 3

10 medium pointed gourd 
Salt to taste 
Vegetable oil 
Water as required 
Chopped coriander to garnish

For the masala 

6 large garlic cloves

5 dried Kashmiri red chillies or use 2-3 regular chillies (they are hotter). 

100g unsalted peanuts 
100g desiccated coconut 

1 tsp methi seeds 
1 tsp coriander seeds
1 tsp turmeric 
Pinch asafoetida 
1 tsp sugar or jaggery 
1 tsp salt
Water as required 
Vegetable oil as required 

Method 
Time - 30 minutes

• First, make the masala - heat a little oil in a pan and add the garlic cloves - sauté them until golden. 
  
  
• Once golden, add the handful peanuts, Kashmiri chillies or regular chillies. Sauté until the peanuts are golden and the chillies soft. 
  
  
• Next, add the coriander seeds and methi seeds. Roast for 30 seconds. 
  
  
• Add 3-4 tbsp desiccated coconut and roast for 15 seconds until golden. Let cool and then transfer the mixture to a grinder with the salt, turmeric, asafoetida, sugar or jaggery and tamarind paste. Grind with a little water until a smooth and thick paste. Set the masala aside.
  
  
• Next wash and prep the gourd. Wash and peel them lightly (the skins are tough - but don’t peel them completely otherwise they will disintegrate when cooking). Top & tail them and slice them lengthwise. Remove the seeds with a spoon. 
  
  
• Place 1 - 2 tsp of masala in each pointed gourd half. 
  
  
• To cook them heat a little oil in a saucepan. Place the pointed gourd masala side up and fry until golden on the bottom. 
  
  
• Once golden, add a good glug of water and cover with a lid. Let the pointed gourd steam until soft! Finish with freshly chopped coriander leaves.