Peerkanga or Ridge Gourd is something I enjoy. If they are cooked with less water they become thogayal and with more water they become chutney. They taste delicious with hot rice and pan roasted veggies like okra or ladies finger, egg plant, potatoes etc or with dosai or idli. One thing I would like to mention is be careful in picking the gourd. I have had days when I have gone through the effort of cooking it and then finding out that they are bitter. I always choose the lean ones over the chunky variety. Somehow, I feel that they don't give me these issues. So watch out. Once you have crossed that hurdle its a very delicious veggie to be eaten.
Gadgets:
Cutting Board
Knife
Wok
Mixing Spoon
Colander
Blender/Food Processor
Peeler
Ingredients:
Ridge Gourd - 3
Cilantro- 1 bunch
Dry red Chillis - 1 ( add more if you can handle spice)
Tamarind - a small bit
Tamarind - a small bit
Channa dhal - 2 tbsp
Udad Dhal - 2tbsp
Thoor Dhal - 2 tbsp
Mustard Seeds - 1 tsp
Asafoedita - a few shakes
Water - less than 1/4th cup
Oil - 1 tbsp
Preparation:
1. Wash the Ridge gourd and cut them into 5 inch pieces.
2. Peel the outer dark green skin.
3. Cut the inner pulp into smaller pieces.
4. Heat the Wok and add some asafoedita and mustard seeds and and wait for the mustard to pop before adding all the dhal.
5. When the dhal turn golden brown add the chopped gourd, tamarind ,water and salt and allow it to cook.
6. After 7 minutes add the cilantro and cook it for 2 minutes.
7. Turn off the heat and allow it to cool.Add tamarind at this point if you have not added tomatilla.
8. Blend this into a slightly course chutney and serve it with rice or dosai.
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