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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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Dondakaya Masala (Gherkins Masala) curry

Dondakayalu - 250gms
Onions - 2
Oil - 2 tbsp
Cumin seeds - 1tsp
Tamarind juice - 2 tsp
Turmeric - 1/4tsp
Salt to taste

For Masala paste:
Peanuts -1 tbsp, Red Chillies - 3 no.'s, Gingely seeds - 1tbsp, Coriander seeds - 1 tbsp, coconut powder - 1tbsp,  cumin seeds - 1 tsp

Cut the onions into small pieces. Slit the dondakayalu into 4 long pieces. Dry roast all the masala ingredients and grind to make fine powder. Heat the oil add jeera when it crackles add onions. Fry onions for 5 minutes add dondakayalu, turmeric and salt. Cook for another 5 minutes the add the masala powder, tamarind juice and some water. Cook the curry till the oil floats. This curry goes well with rice and roti.