Peerkangai Poriyal - Ridge gourd poriyal : easy option for weekday dinner

Peerkangai Poriyal - perfect vegetable to have a light dinner and you can also make chutney from its peel . Recipe for chutney to follow

Quantity - for 2 people dinner

Ingredients -

Peerkangai/Ridge Gourd - 1 big or 2 small
Green Chillies - 3/4 as per spice
Urad dal - 1 tsp
Mustard seeds - to temper
Hing - to temper
Haldi - to temper
Curry leaves - to temper
Fresh coconut - 1/4th cup 
Fresh coriander leaves - few strands
Red chilli powder - 1 tsp or as per taste
Salt - as per taste
Peanut oil - for cooking 

Procedure -

1. First step is to wash the gourd nicely and peel its skin . Save the skin to be used for making chutney later . Then chop the gourd into small cubes . If the seeds are tender , you can remove them or you can include it as part of sabzi as well .
2. In a kadai ,heat oil .Once oil is hot , add tadka items - mustard seeds , haldi , hing , curry leaves and urad dal . Fry tadka nicely and then add green chillies . Stir for a min .
3. Next add the cut gourd pieces and mix well with the tadka . Let it cook for couple of mins . 
4. Then add red chilli powder and salt as per taste . Stir well and let the vegetable cook for at least 10 mins. Do not cover the kadai with a lid .The gourd we get here has a lot of water content . So if you cover the kadai  , vegetable becomes very soggy and loses all its taste . 
5. After 10 mins , the gourd should be cooked well .Garnish with fresh coconut and fresh coriander chopped finely .

Serve hot with poli/phulka/chapati and tup :)

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