Ingredients vegetarian 4 servings

• 1 Ridge Guard
• 2 tbsp Vegetable Oil
• 2 tsp Mustard seeds
• a pinch of Asafoetida (hing)
• 3 tbsp Sambar powder
• 3 tbsp Vangibath powder
• 2 tbsp Peanut powder (Groundnut)(make coarse powder)
• Salt to taste
• 1/2 cup Water

Directions

1. Remove the skin of Ridge Guard. Donot throw away the skin. You can make Chutney from it. Cut into 1 inch pieces.
   Again cut each piece into 4 pieces but dont cut completely till the end.
2. In a bowl, mix Sambar powder, Vangibath Powder, Peanut powder & Salt.
3. Fill the mixed Spice powder in between the cuts of the Ridge Guard pieces.
4. Heat Oil in a kadai. Add Hing & Mustard seeds. When the seeds splutter, add the filled Pieces slowly & fry for a minute.
5. Add Water, reduce the heat to Medium & cover a plate. Cook till tender. Keep checking in between & add more water if required. The gravy should be slightly thick.
6. Adjust Salt & serve hot with Chapati, steamed Rice or Jolada Roti (Jowar Roti)

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