100% Organic Ridge Gourd...Yes....It is our home grown Ridge Gourd :-) What a great feel I had when I cut this from the plant!!! This has more health benefits and one of the best is this is an excellent medicine for jaundice and other conditions that affect the liver. It helps for weight loss. Like cucumber it has very high moisture content. I often make Peerkangai Sambar and Peerkangai Chutney. They tastes really great and the chutney is the ultimate with rice :-) Yesterday when I plucked this veggie from the plant I was thinking to make sambar but, since I posted already I want to try this different curry which Andra people makes often. I made it with less spicy, and Andra people will make it very spicy as they like spicy a lot! Try this scrumptious curry and enjoy with rice :-)
INGREDIENTS:
Peerkangai / Ridgegourd - 2 cups chopped
Onion - 1 finely chopped
Tomato - 2 finely chopped
Ginger garlic paste - 1 tsp
Red chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt - as needed
To temper:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1 tsp
Asafoetida - a pinch
Curry leaves - few
HOW TO MAKE:
Peel the skin from the peerkangai and cut into pieces. Heat oil in a kadai splutter mustard seeds and add cumin seeds. Add curry leaves and asafoetida. Add chopped onion and fry until it transparent then add ginger garlic paste. Mix well till the nice aroma comes.
Add chopped tomatoes, red chilli powder, coriander and turmeric powder. Mix well with the masala and wait till the tomatoes and add needed salt. Cover it and cook for couple of minutes. Now add the ridge gourd and blend them along with the masala. Add 1/2 cup of water and cook them until the peerkangai get soft and cooked.
Once it get cooked you could see the peerkangai blended with the masala and formed a gravy. Turn off the stove and serve hot with rice or chappathi.
TIPS:
I made it less spicy and for spicy lovers add little more red chilli powder and couple of green chillies after added the onions. Fry the green chillies along with them.
For more tangy taste, add 1/4 cup of tamarind juice.
Tindora, kothavarangai can be added instead peerkangai.
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