Ridge Gourd Curry

Description

Ridge gourd (Peerkangai ) cooked in tomato onion gravy. (Peerkankai Curry / Beera Kaaya curry / Beerakaya Curry / Ghiya Tori / Nerua / Turai / Heeray Kayi / Luffa)

http://en.wikipedia.org/wiki/Luffa

Ingredients
¼ tsp Salt (or to taste)
1 tsp Coriander /dhania powder
½ tsp Red chili powder
¼ tsp Turmeric powder
1 no Green chili (slit open)
½ tsp Ginger garlic crushed
4 nos Tomato (diced)
2 nos Onion (chopped)
1 no Ridge gourd
¼ tsp Mustard
¼ tsp Cumin seeds
¼ tsp Split black gram
6 nos Curry leaves
3 tbsp Oil
2 stks Coriander leaves (for garnishing)

Instructions

Peel the dark rough ridges and chop the gourd into small pieces and keep aside. Chop the onions and tomatoes. Crush the ginger & garlic with a stone mortar to make a coarse paste. Now heat oil in a kadai or pan and splutter mustard, cumin seeds, split black gram and curry leaves. Saute the onions, green chili for few minutes, then add ginger and garlic. Fry them till the raw smell goes away.  then add the chopped tomatoes, cover and cook for couple of minutes. Now add the chopped ridge gourd pieces along with turmeric powder, red chili powder and coriander powder. Cover again and cook for 3 minutes over medium flame. When done add salt and garnish with coriander leaves. Serve with rice and choice of curry.

Notes

Order of the items under ingredients table are messed up but includes everything. Hope to fix soon. Thanks.

Source

Family

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