Wash and roughly peel the ridge gourd to remove sharp ridges. You need not peel the skin completely. The removed peel can be used to do ridge gourd chutney .
In a pan dry roast peanuts . Let they splutter . Keep aside . Let they cool
To the same pan add niger seeds . Roast on low flame . They splutter quickly If you don't have niger seeds , use white or black sesame seeds . Taste wise they don't match but gives a nutty texture.
Now , to a mixer grinder start adding all the ingredients mentioned under masala to stuff .ie roasted peanuts , chopped kopra , roasted niger seeds , sambar powder , chilli powder , garam masala powder , haldi , tamarind , jaggery and salt to taste .
Add little water and make a thick smooth chutney . Now stuffing is ready .Make sure the paste is not runny . Else it gets difficult to stuff .
Cut the ridge gourd to about 1.5 " pieces .Cut them in "+" shape just half through the ridge gourd as shown in the pic.Do not cut fully .
Stuff the masala with a spoon or with your fingers as much as possible into the slitted ridge gourd. Keep the remaining masala aside to use later .
To a pan,add oil .When they are hot, splutter mustard seeds, urad dal , channa dal and curry leaves.Add onions and saute till they are translucent.
Now add the stuffed ridge gourd and saute for 2-3 minute.
Next add tomatoes and remaining stuffing masala .
Add some water and close the lid and cook .Keep the flame on medium . Stir occasionally to see that it is not burnt.
After around 8-10 mins , check if Ridge gourds are cooked . They should be soft yet firm to hold shape .
Lastly garnish with some chopped coriander leaves .
That's it yummy Stuffed Ridge gourd / Heerekai ennegai is ready to serve . Relish them hot with Chapathi / Jowar bhakri / Rice bhakri / Steamed Rice.