A food journey through the streets of North Karnataka would definitely take you to some amazing side dishes. Do you remember stuffed brinjal recipe that appeared here few months back? Stuffing the vegetables with a delicious, spicy coconut sauce and cooking them unbroken is a wonderful way of food preparation. I have come across such a innovative, skillful and tasty side dishes in my early childhood when I had zero knowledge of cooking. As an adult when I started my baby steps with cooking, I wasn’t residing there any more. Perhaps, my food brain still remembers the authentic taste, in fact it lingers in my mouth. The tender and sweet ridge gourd in my refrigerator took me back to those old days, I ended up making stuffed ridge gourd.
Unlike brinjal, ridge gourd cannot be cooked in it’s entirety because it’s too long and not mouth fitting size. In order to make the veggie really cook-able with the stuffing, it’s cut in to 1.5″ to 2″ sized parts. Each of these parts is then slit so that it can infuse the spicy coconut sauce and become amazingly palatable.
Ridge gourd, being a humble and soft veggie cooks to perfection within few minutes. But some times I fail to choose right ridge gourd meaning it turns bitter as I set to cook. Does it happen with you too? The outer looks and appearance of the veggie doesn’t exactly reflect the way it tastes. Obviously my anticipation would go wrong. But if you happened to get an immature, sweet ridge gourd, then this stuffed ridge gourd can never go wrong. It’s absolutely tasty with chapati and jolada rotti.