Ivy gourd-in coriander paste

Ingredients 

• 400 grams tinda
• 4 tablespoons oil
• 1 bunch fresh coriander leaves
• 2 tablespoons mustard seeds
• 2 tablespoons sesame seeds (til)
• 5 tablespoons scraped coconut
• 4-5 green chillies
• 1 teaspoon ginger-garlic paste
• Salt to taste
• 1 tablespoon oil
• 1 tablespoon mustard oil
• 1 tablespoon cumin seeds
• 10-15 curry leaves
• 1 dry red chilies, steamed

Method

1. Slit the gourd vertically and boil it for ten minutes. Heat one tablespoon oil in a non-stick pan. Add the gourdand saute for two to three minutes and keep it aside.
2. Grind together coriander leaves, sesame seeds, mustard seeds, coconut, green chillies, ginger-garlic paste to a fine paste. Stuff this paste in the gourds and heat remaining oil in a non-stick pan and saute the gourds on high heat for two minutes.
3. Add little water and salt and cook on slow heat for five minutes. For the tempering heat oil in a non-stick pan. Add mustard seeds, cumin seeds, curry leaves and dry red chillies and saute for a minute. Add this tempering to the gourds and mix well.
4. Serve hot with rice.