Pointed gourd stuffed with coconut and other masalas enhances the taste of the gourd.
- Wash and dry the pointed gourds. Nick the ends and make a vertical slit in the centre to stuff. Scoop out hard seeds, if any.
- Mix together all the ingredients of the stuffing. The moistness from the coconut and freshly washed coriander leaves in enough to bind the mixture. Now pack this stuffing into the gourds.
- Heat ghee in a non-stick wok and gently place the gourds into it. Reduce flame, cover with a rimmed lid and pour1/4 cup water on the lid. this prevents the gourds from sticking to the bottom. Cook for 7-8 minutes, checking and stirring occasionally. While lifting the lid, make sure the water does not fall into the wok. If the water evaporates before the vegetable is cooked, add more water on the lid. Switch off the flame when well done. Serve hot.
- Pointed Gourd is sometimes referred to as the king of vegetables. This is probably due to the fact that it has a good blend of rasas and qualities that render it healthy and tridoshik for consumption. Hot and light in quality, its firm and succulent texture makes it perfect for a savoury or a sweet stuffing. Its better essence and pungent post-digestive effect are balanced well in this recipe with a dash of tangy dry mango powder, a popular Indian seasoning.