Taroi (Ridge Gourd) : 3 (long)
Onion: 2 large
Ginger Garlic Paste: 1 tablespoon
Coriander seeds: 1 tabelspoon
Green Chillies: 2
Cumin seeds: 1/4 Tablespoon
Black Cumin seeds: 1/4 tablespoon
Coriander Powder: 4 tablespoon
Garam Masala: 1/2 Tablespoon
Raw Mango Powder: 1/4 tablespoon
Red Chilli Powder:1/4 tablespoon
Asafoetida (Heeng): Pinch
Salt : as per taste
Oil: 5 Tablespoon
Wash and peel taroi. Slit it lengthwise keeping some margin from both the ends.
In a medium pan, take 2 tablespoon of oil. Heat it a bit. Add finely chopped onion and green chillies with ginger-garlic paste. Saute it till onions become translucent. Add coriander powder, garam masala, raw mango, red chilli and salt as per taste. Stir in the dry masalas and turn off the heat. Allow it to cool.
Now stuff this onion mixture into the slit taroi.
In a large shallow pan, take 3 tablespoon of oil. Add cumin seeds, black cumin seeds and coriander seeds. Once the seeds starts spluttering, Add heeng. Add the stuffed taroi pieces . Toss it gently so that each taroi piece gets coated with the seeds evenly.
Cover the pan with a lid and allow it to cook for 10-15 minutes. Keep checking in between. Once all water from the taroi has evaporated,turn off the heat.
Serve it hot with rotis or parathas.