Ridge Gourd / Peerkkankai Poriyal

     Ridge Gourd is a vegetable which is mostly used for preparing Kuzhambu Recipes. However, it is not widely known that it is also a very good vegetable for preparing Poriyal. Ridge Gourd Poriyal is also very famous in Kongu regions. I strongly recommend to try this atleast once.  

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Recipe Cuisine : South Indian | Recipe Category: Fry / Poriyal

Preparation Time: 5 mins  | Cooking Time: 10 mins | Serves: 1

Ingredients:

Ridge Gourd	¼ kg
Salt	To taste
To Temper:
Oil	1 tsp
Mustard Seeds	¼ tsp
Curry Leaves	½ spring
Chopped Onion	2 tbsp
Red Chilli	1
To Garnish:
Grated Coconut	1 tbsp

Procedure:

1. Wash and dry the ridge gourds with kitchen cloth.

2. Gently peel the skin of the Ridge Gourd. You should not peel till the white part. Just peel the embossed green part only.

3. Then cut it into 4 lengthwise pieces. Again cut these 4 pieces into small pieces.

4. Heat the oil in a pan, add mustard seeds and wait for popping.

5. Add curry leaves and red chilly (break it into two halves), fry till they become crisp.

6. Now add the chopped onion and sauté till they become translucent.

7. Then add the chopped Ridge Gourd pieces.  Mix them gently and close the pan with lid. Cook for 4-5 mins. No need to add water.

8. After they become half cooked, add required salt and mix them gently. Cook till they become tender.

9. Finally switch off the flame and sprinkle grated coconut. Mix them gently and transfer it to serving bowl.

    Serve it with sambar rice, rasam rice, etc.,

Note:

1. You should not add salt earlier, because the quantity of the Ridge Gourd becomes halved after half cooked.

2. You can make chutney with the skin of the ridge gourd.