Peerkangai Paal Curry (Ridge gourd curry)

Peerkangai paal curry is a perfect side dish for chappati. It is creamy, thanks to the coconut milk. Usually, when I make this dish, I am required to make extra chappatis.The plates are licked until they are spotless, such is the impact of this dish. Peerkangai or ridge gourd is a water rich vegetable. A perfect vegetable for the summer. Apart from being high in fibre, it is enriched with all the vital elements that include vitamin-c, zinc, iron and contains traces of other minerals. So this dish is a perfect balance of taste and health.

This dish is adapted from Sharan’s Samayal Arai. But I have made modifications to it so that it suits my cooking style and my family’s spice levels. As it takes hardly any time to make, this is an ideal lunch box recipe.  You can also have it with white rice. Since my first tryst with this dish, it has found a place in my regular lunch menus. Try it once, and realize why we are addicted to it. 

Preparation time: 10 minutes| cooking time: 10 minutes
Course: Side dish|Cuisine: South Indian

Ingredients:

Ridge gourd- 1(cut into small pieces)

Onion- 1(finely cut)

Sambar powder- 1 tblsp

Chilli powder-1 tsp

Turmeric powder- ¼ tsp

Coconut milk- ½ cup

Salt –as needed

Oil- 2 tsp

Mustard seeds-  ¼ tsp

Method:

1.       Wash and peel the skin of the ridge gourd. Make small cubes and keep ready

2.       .Heat oil in a kadai. Add mustard seeds.

3.       When mustard seeds splutter, add onion. Fry till colour changes to pink.

4.       Add ridge gourd pieces. Mix well.

5.       Add sambar powder, chilli powder, turmeric powder and salt. Give it a stir and add ½  glass of water.

6.       Close and cook it for 5 to 7 minutes.Once the ridge gourd is cooked, add coconut milk.

7.        Give it a stir and switch off immediately after the first boil.

Notes:

·         Ridge gourd gets cooked very fast. So take care that you don’t overcook it.

·         Increase spice levels according to your taste.

·         Don’t skip coconut milk. It’s the main taste enhancer.

Step by step pictures 

 wash and peel the skin of ridge gourd.

cut into small cubes and keep ready.

 heat oil in kadai. add mustard seeds.

 when mustard seeds splutter, add onion.

fry till pink in colour.

 add ridge gourd. stir well.

 add sambar powder, chilly powder,

turmeric powder and salt.

mix well.

 add half a glass of water.

cook for 5 to 7 minutes

once ridge gourd is cooked, add coconut milk.

switch off flame after first boil.