Peerkkangai - 1 (peeled and chopped , about a cup)
Mustard seeds - 1/2teas[ppm
Turmeric powder -1/8teaspoon
Curry leaves - few
To dry roast
Cumin seeds -1/2 teaspoon
Red chilly -1
Bydagi chilly -1
Coconut - 3 tablespoons grated
Dry roast the chillies and cumin seeds, let it cool.
Heat oil in a pan, add the mustard seeds and let them pop-up.
Add curry leaves, turmeric powder followed by the chopped ridge gourd pieces.
Sprinkle little water and let it cook.
Add it to the veggie when is almost done.
Give it a stir and cook until the the masala blends with the veggie and put off the flame.
Quick and yummy Heerekayi palya / Peerkkangai poriyal is ready to serve. It goes well with roti and rice varieties.
Recipe Source - HERE