South Indian Style Ridge Gourd Stir Fry, an easy side dish for rice.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: lunch, sidedish
Cuisine: Chennai, Indian, south indian, Tamilnadu
Keyword: lunch sides, peerkangai poriyal, side dish for rice, sidedish
Servings: 4
Author: Mullai Madavan
Equipment
1 Stir fry pan with lid
Ingredients
2largeRidge Gourd / Peerkangai
2tbspOil
1/2tspMustard seeds
1/2 tspSplit Black gram
1/2tspCumin seeds
4leavesCurry leaves
3smallGreen Chiliesslit open
4clovesGarliccrushed
1/4cupOnionchopped
1/4cupWater
1tspSalt
1/4tspTurmeric powderoptional
1/4cupFresh Coconutgrated
Instructions
Wash the ridge gourd, peel the skin off and chop into big chunks. The dark skin of the gourd is good of health too, so instead of discarding use it for making Ridge Gourd Peel Chutney / Thogayal.
Heat oil and temper with mustard seeds, split black gram, cumin seeds and curry leaves.
Add crushed garlic and green chilies and fry for few seconds.
Saute onions until light and transparent.
Add the chopped ridge gourd pieces and sprinkle some water.
Now bring the flame to low medium level, cover and cook the veggie for 10 to 15 minutes or until soft.
Add salt and a tiny pinch of turmeric powder if you prefer little color for your stir fry and saute until all the water content is absorbed.
Sprinkle fresh grated coconut over the top, give it a light mix and turn off the heat.
Tasty ridge gourd stir fry is is ready!
Serve it as a side for any rice or as a subji for chapati!