Ingredients

The following ingredients have 2 Servings
  • 2 Ridge Gourds (medium size)
  • 1 Onion
  • 1 1/2 Tablespoons Garlic (chopped )
  • 1/2 small Bell Pepper
  • 200 grams Button Mushrooms
  • 2 Tablespoons Olive Oil (one for the frying and one for the drizzle)
  • 200 milliliter Tomato Puree
  • 1/2 Teaspoon Cumin ground
  • 1 Teaspoon Italian Seasoning
  • pinch Salt
  • pinch Black Pepper
  • 50 grams Cheese (grated)

Instruction

  • Peel the Ridge gourds completely (all the green skin off!), cut the end of, half them and place them cut size up in a baking form as shown.
  • Chop your onion roughly and chop your garlic. Slice your capsicum into stripes and slice the stripes into smaller once. Peel your Button Mushrooms and roughly chop them too.
  • Heat up a pan with 1 Tablespoon Olive Oil and fry your onion pieces translucent. Add the Garlic and Capsicum and stir fry for 2-3 minutes or until a bit softer. Now add the roughly chopped Button Mushrooms as well and stir fry occasionally. Lots of water usually comes out of the mushrooms and the chopped pieces will shrink a bit. Fry until they seem to be cooked.
  • Preheat your oven to 180 Celsius.
  • Continue to add in the whole amount of the Tomato Paste and mix it in and season with Cumin Powder, Pizza Herb seasoning, pinch Salt & Pepper. Cook the whole content on a slower flame until the liquidity is reduced.
  • Pour the whole tomato mushroom content onto the prepared Ridge gourds and spread into an even layer. Top with the grated Cheese and drizzle the remaining 1 tablespoon olive oil evenly on top and place the dish into the oven. Bake for about 15 minutes or until the top is getting golden brown.
  • Enjoy the Ridge Gourd bake as a main or as a Side.