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: