Ingredients

3 tea spoon Cumin seed

5 to 10 Red Chilly (Depending on your endurance)

1 tea spoon salt

one fourth of a coconut

+30 ml refined oil

Preparation

Step-1 : Basic Mix

3 tea spoon Cumin seed

  • 5 to 10 Red Chilly (Depending on your endurance)
  • 1 tea spoon salt
  • ¼ coconut

Put the ingredients in electric mixer to pulverize.

Step-2: Prepare the Pointed Gourd

Take a dozen of clean, seedless and healthy pointed gourd (Trichosanthes Dioica). Take out the sheen of the peel by scraping with a knife. Cut the two stalk ends of the gourds. Make two Slits gourds half way through by knife keeping the shape of the gourds in tact. Stuff the above mixture into the slits.

Step-3: Fry Gourds

Put 30 ml refined oil into the pan and put to full oven flame. When hot put stuffed gourds to the oil. After 30 seconds change the fried side of the gourd and allow another 30 seconds. Put the flame to simmer. Let the gourds cook in low flame till their colors are reddish brown.

Step-4: Serve

Serve with basmati rice.