Ingredients:
Peerkangai/Ridge gourd - 1/2 cup diced
Onion - 1 medium
Mustard seeds - 1/4 teaspoon
Curry leaves - few
Oil - 1 teaspoon
Kuzhambu powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Salt - as needed
I love peerkangai as a vegetable and like all the dishes made with it. This is one of the simplest dish that I make and I make this every week without fail.
Ridge gourd is rich is fiber and reduces body heat. It is an excellent source for Vitamin A, carbohydrates, magnesium, potassium, Vitamin B6, Vitamin C and the list goes on. This comes from the family of cucumber and hence contains lot of water content in it. It does not require any additional water to cook unlike other vegetables. Although it comes from the cucumber family it cannot be consumed raw. This is also called the Luffa gourd as it is used to make luffa once it matures/rippens. You should pick and cook the tender, younger ones when compared to the mature ones. You need not de-seed it if its tender and seed itself is edible then.
In a kadai, warm up oil and add mustard seeds. Once it stops spurting, add in the curry leaves and chopped onions. Saute the onions for sometime till it turns transparent and then add diced peerkangai/ridge gourd. Add the kuzhambu powder, turmeric powder and salt. Mix everything well so that peerkangai/ridge gourd is covered with the masala powders.
Since peerkangai/ridge gourd is full of water, you don't have to add water. That is how I prepared this curry. Cover and cook this for good 10 mins or less.
Peerkangai/Ridge gourd - 1/2 cup diced
Onion - 1 medium
Mustard seeds - 1/4 teaspoon
Curry leaves - few
Oil - 1 teaspoon
Kuzhambu powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Salt - as needed
I love peerkangai as a vegetable and like all the dishes made with it. This is one of the simplest dish that I make and I make this every week without fail.
Ridge gourd is rich is fiber and reduces body heat. It is an excellent source for Vitamin A, carbohydrates, magnesium, potassium, Vitamin B6, Vitamin C and the list goes on. This comes from the family of cucumber and hence contains lot of water content in it. It does not require any additional water to cook unlike other vegetables. Although it comes from the cucumber family it cannot be consumed raw. This is also called the Luffa gourd as it is used to make luffa once it matures/rippens. You should pick and cook the tender, younger ones when compared to the mature ones. You need not de-seed it if its tender and seed itself is edible then.
In a kadai, warm up oil and add mustard seeds. Once it stops spurting, add in the curry leaves and chopped onions. Saute the onions for sometime till it turns transparent and then add diced peerkangai/ridge gourd. Add the kuzhambu powder, turmeric powder and salt. Mix everything well so that peerkangai/ridge gourd is covered with the masala powders.
Since peerkangai/ridge gourd is full of water, you don't have to add water. That is how I prepared this curry. Cover and cook this for good 10 mins or less.
Comments
Post a Comment