Ingredients

Ridge gourd ( heere kayi//turai)—tender ones—2

Oil—3 tablespoon

Sasive (mustard seeds//rai)—1 teaspoon

Jeera (jeerige//cumin seeds)—1 tablespoon

Asafoetida (hing//ingu)—1 teaspoon

Curry leaves (karibevu//kadipatta)—few

Method

Wash the heere kayi,peel the skin ( do not peel the skin completely,just remove the hard edges)

Chop heere kayi into big pieces and slit it .

Do not cut too much,keep the base intact.

Onion—1 medium

Tomato—1 medium

Fresh grated coconut (nariyal//kayi turi)—1/4 cup ( optional)

Kadale kayi bija (peanuts//ground nuts)—1/3 cup

Sambar powder ( huli pudi)—2 tablespoon

Garam masala powder or Goda masala powder—1 tablespoon

Hunase hannu (tamarind//imli) soaked in water—small lemon size

Jaggery powder (Bella//gud)—1 tablespoon

Arisina (turmeric powder//haldi)—1/2 teaspoon

Salt—to taste

Water

Grind all the above ingredients with little water to a smooth paste in a mixer grinder jar.

Keep it ready.

Now fill the masala into to heere kayi pieces

Heat oil in a kadai or pan on medium flame.

Once hot enough add sasive and jeerige,hing,curry leaves

When they start spluttering add in stuffed heere kayi pieces and stir well.

Add in left over masala paste mix it well and add little more water.

Add little salt if needed.

Cover the kadai with a lid and let it cook on medium flame.

Keep stirring in between.

Cook till heere kayi becomes soft.

Tasty heere kayi yennegayi is ready to serve.

Serve with rice,chapattis,rotti,phulka.