October 6, 2010

Ridge Gourd / Peerkangai Kulambu without Dal



Ingredients:


Ridge Gourd / Peerkangai

¼ kg

Oil

2 tbs

Mustard Seeds

½ tbs

Urad Dal

½ tbs

Cumin Seeds

1 tbs

Red Chilly

1

Sambar Onion

½ Cup

Curry Leaves

1 spring

Tomato

1

Turmeric Powder

½ tbs

Sambar Powder

2 tbs

Grated Coconut

2 tbs

Milk

¼ Cup

Salt

To Taste

Coriander Leaves

For Garnish



Procedure:

1. Wash and peel the skin of the Ridgegourd.

2. Cut the Ridgegourd into small pieces.

3. Cut the sambar onion into small pieces.

4. Wash and slice the tomato.

5. Heat the oil in the cooker or pan, and add the mustard seeds and urad dal.

6. When the mustard stats popping add cumin seeds, red chilly (split into two), sliced sambar onion, curry leaves, sliced tomato and Ridgegourd pieces.

7. Saute for 5 mins.

8. Then add turmeric powder, salt and sambar powder. Then mix them well.

9. Pressure cook for 5 whistles in high flame.

10. Grind the coconut into fine paste.

11. After the steam has gone in the cooker, add the coconut paste and cook for 5 mins.

12. After the stove is switchd off, add boiled milk after it has cool down.

13. Then mix them well.

14. Garnish with coriander leaves.

This dish goes well with plain rice and chapathi.


1 comments:

Sonali Pradhan said...

very simple recipe...loved it !!!!!
Do check out my recipes at http://onlyfishrecipes.blogspot.com/ n let me know your comments !

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