Heerekayi eNgaai

Heerekayi yengai (Bhavana)

1. Cut Heerekayi (Ridge Gourd) into 1-inch discs and then cut two slits onto each of them
2. Sauté in little oil until they are half cooked and keep aside.
3. Sauté 2 Green chillies, 3 pods garlic, half inch ginger, few curry leaves, a small bunch of coriander leaves, 1/2 teaspoons jeera, 3 teaspoons of white sesame seeds, 3 teaspoons of groundnuts with some oil and allow to cool down.
4. In a mixer grind sauted ingredients with little turmeric, small piece of tamarind and little jaggery. 
5. Grind into a smooth paste with adequate water.
6. In a pan put some oil, mustard seeds, curry leaves, one small cubed onions and fry
7. Add the previously sauted Heerekayi with little salt and fry for a minute
8. Add the grinded masala with some water to adjust the gravy thickness and boil until all the Heerekayi is cooked
9. At the end, add half teaspoon of garam masala and switch off the flame. 
10. Enjoy!