1 Picture
Ingredients
- Ridge gourd - 1 (about 1 and 1/4 cups(chopped) tightly packed)
- shallots/ chinna vengayam - 6-7 nos (slice them) (do not add more as it gives the sweetened taste)
- tomato - 2 table spoon finely chopped
- Chili powder - 1/2 tea spoon (adjust according to your taste, mine is medium spice level)
- Coriander powder - 1/2 tea spoon
- turmeric powder - a pinch
- salt - as per taste
- oil- 2 tea spoons
- mustard seeds - 1/2 tea spoon
- urad dal - 1 tea spoon
- curry leaves - few
Details
Servings 3
Level of difficulty Average
Preparation time 10mins
Cooking time 20mins
Cost Average budget
Adapted from easyandsimplefoods.blogspot.com
Preparation
Step 1
1. In a kadai / pan heat two tea spoons of oil and add mustard seeds, urad dal and curry leaves one by one.
2.Then add the sliced shallots and saute well
3. When they turn transparent, Add the finely chopped tomato and saute well.
4. Then add the chopped veg to it and saute for a minute or two.
5.Then add, chili power, coriander powder turmeric and salt, with 1/4 to 1/2 cup of water and mix well.
6.cook until the veg is cooked nicely and you reach the desired consistency.
Another important thing before you start cooking peerkangai is, checking for its taste. We used to cut the edges(which we remove...) and taste it (and of course by licking it ;) )to check whether it is good or has bitter taste. And removing the skin properly also very important, because it will be hard and will not cook with the soft inside portion. And sometimes, the skin will give a bitter taste while cooking.
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