Wednesday, November 19, 2014

Stuffed Ridge Gourd (Peerkangai, Beerakaya,Turai)

          This month, for the ' Shhhhh Cooking Secretly Challenge ' event ( started by Priya ), I was paired up Sangee Vijay of Spicy Treats, and she had given me ridge gourd and cabbage as the two ingredients. I don't have to give an introduction for Sangee, she is well known in the blogger community and her blog has so many delicious recipes, and also, she is one of the first few people to comment and encourage me in my beginning days of blogging. Coming to the ingredients, I was slightly skeptical, both of them vegetables and I was not sure how I was going to combine them in a dish. Then the idea of stuffing the ridge gourd popped up, I have seen a lot of recipes, most of them used a peanut based stuffing, I thought I could use the cabbage as a stuffing. The dish turned out absolutely delicious, the cabbage stuffing tasted really good with the ridge gourd, we had it with rotis and dal but I am sure, it would go well with rice too..

Need To Have

  • Ridge Gourd/Peerkangai/Beerakaya/Turai - 2 medium
  • Shredded Cabbage - 1 cup, packed
  • Turmeric Powder - 1/4 teaspoon
  • Red Chilly Powder - 1/4 teaspoon
  • Mustard Seeds - 1/2 teaspoon
  • Curry Leaves - 10
  • Salt to taste

To Powder

  • Peanuts - 3 tablespoons
  • Coriander Seeds - 1 tablespoon
  • Cumin Seeds - 1/2 teaspoon
  • Mustard Seeds - 1/4 teaspoon
  • Fenugreek Seeds - 1/4 teaspoon
  • Red Chilly Powder - 1/2 teaspoon
  • Asafoetida - 1/4 teaspoon


          Roast the peanuts, cool and remove the skin. Dry roast the coriander, cumin, fenugreek and mustard seeds ( given under 'to powder' ).

          Cool and powder the coriander,cumin,fenugreek and mustard seeds along with the peanuts and red chilly powder and asafoetida and keep.

          Heat some oil, add the shredded cabbage, mix, add some salt, cover and cook, sauteing in between till the cabbage is cooked and wilted. Add the ground powder, reduce the heat and mix it, remove and cool it a little.

          In the meantime, peel the ridge gourd, cut them into 2 to 3 inch pieces, then slit them as shown in the picture. Stuff the ridge gourd pieces with the cabbage mixture.

          Heat some oil, add the mustard seeds, when it starts spluttering, reduce the heat and add the curry leaves followed by the turmeric and red chilly powder.

           Mix and immediately add the ridge gourd pieces, leftover cabbage mixture and salt. Mix, cover and cook on medium-low heat, till the ridge gourd becomes soft, keep mixing at intervals. Remove and serve it warm with rotis or rice along with some dal/lentils.

When buying ridge gourds, look for long slender ones, always taste a small piece, it should not taste bitter but slightly sweet.
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  1. Hema, this looks good! Will surely try this out. I have never tried stuffed ridge gourd before.

  2. Unique and interesting recipe Hema! nice use of the ingredients and the dish looks tempting and yummy...

  3. wow stuffed peerkangai huh nice..I could have never guessed looks awesome and innovative so relishing to look.

  4. interesting stuffing in ridge gourd..looks yummy!!

  5. G'day This looks delish! Thanks for completing this month's challenge too!
    Cheers! Joanne @What's On The List

  6. Innovative recipe, looks very nice..

  7. Wow!!! You have nicely merged the two ingredients... Wanna like to try it dear..

  8. really yummy. I love ridge gourd and thanks for teaching me how to make another version of stuffed ridge gourd.

  9. I like the way you add peanut to the stuffing, sure need to try it for my self.

  10. Flavorful yummy filling,innovative recipe

  11. My mouth is just watering here, stuffed ridge gourd looks irresistible.