Wednesday, May 7, 2014

Ridge gourd Stir-fry / Peerkangai Poriyal

Ridge gourd - 1 (chopped 1 cup)
Chopped onion-2tablespoons
Green chilly-1 or 2
Grated coconut-2teaspoons
Mustard seeds-1/2teaspoon
Channa dal & Urad dal-1/2teaspoon each

Trim the edges and skin of the ridge gourd and cut it into desired shape pieces. [I like veggies to be on the bigger size so chopped them into small cubes]
Heat oil in the pan, add the mustard seeds and let them pop-up.
Add the channa and urad dal, let them turn golden in color.
Add the onion, green chilly, sauté for a minute and add the chopped veggie.
Sprinkle little water and cook for 4-5 minutes on medium heat. [Remember, just sprinkle water and don't add salt at this stage. Ridge gourd releases water and shrink in the size]
Once the veggie is done, add the salt and grated coconut. Give a good mix and put off the stove after a minute.
Mildly sweet and delicious stir fry is ready to serve.
Its a simple South Indian, in fact, kongu nadu special poriyal which can be a perfect side dish for rice-sambar-rasam etc. We had it with Pachaipayaru kadaisal and rasam. 

1 comment:

  1. I have cooked this with dhal but never this way.
    Looks good. Next time I find this, I shall try cooking it your way Mahi.


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