Wednesday, May 14, 2014

Peerkangai/ Ridge Gourd Chutney

Peerkangai/Ridge Gourd - 1
Tomato - 1
Onion- 1
Coriander leaves - handfull
Dry Red chillies - 2 or 3 nos
Chopped ginger - 1 tsp
Salt to taste

For Seasioning:-
Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
A pinch of hing
Curry leaves - few

  1. Peel the Ridge gourd and chop the skin into small pieces.
  2. Heat oil in a pan, add onion, tomato, red chillies, ginger, coriander leaves and chopped Ridge gourd skin and fry till it becomes soft.
  3. Allow it to cool and grind to a fine paste along with little water.
  4. In a pan, heat 1 tsp of oil, add mustard seeds, urad dal and let them splutter.
  5. Add hing and curry leaves. Fry for few seconds and switch off the flame.
  6. Add this seasioning to the grounded paste.
  7. Serve with idly/Dosa or with rice.

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