Stuffed Gilka (Silk Squash)

I am back after a short refreshing vacation to Bangalore and Mysore and with blessings from Tirupathi Balaji.

One thing I always enjoy down south is the food there. I am addicted  to all types of Idlis, Dosas and Sambar…so my mouth was kept busy all the time J.

Back to work again but I have been revitalized and hence am over the holiday inertia. Lunch today was some spicy stuffed Gilka also known as Tori or Silk squash (a change from what I had during my vacation) and Masoor (split Red Lentil) dal (recipe coming up) with rotis.

For the stuffed Gilka you need: 

6-7 young, slender and fresh Gilka 

For the stuffing:

2 medium sized onions

2 tsp Maharashtrian Kala/Goda Masala

1 tsp red chilly powder

½ tsp Turmeric powder

Salt as per taste

For the tempering

1tbsp oil

½ tsp mustard seeds

½ tsp cumene seeds

For the stuffing:

Peel and Grind the onion to a fine paste (grating will also do but grinding is faster). Add all the other ingredients and mix well.

Wash the Gilka nicely. Don’t peel the skin if you have fresh ,slender Gilkas. Cut the edges. Make a slit lengthwise on each Gilka. Cut it into about 2”round pieces (each piece has a slit lengthwise for stuffing)

Stuff the onion- masala mix into each piece. If any stuffing is left over keep it aside ,you can fry it along with the Gilka.

In a wide mouth pan-a frying pan, heat oil, add the mustard seeds-the cumene seeds and then the stuffed Gilka. After a few minutes stir the Gilka pieces so that all of them are coated with the oil. Add the left over stuffing if any. Mix nicely and cover the pan and cook on low flame. Gilka gives out a lot of water while cooking. Hence usually there is no need to add any water.

Gilka gets cooked quite fast. Cook till the Gilka is soft. Hot spicy and mouthwatering Stuffed Gilka serve with Rotis.