Peerkan Kai (Ridge Gourd) Bhaji

One of my favourite vegetables is Peerkangai or ridge gourd. When you buy a vegetable, you kind of know what you want to make with it. The 2 dishes that I like to prepare are this sabji and the thovayal that we make with the peel. Amma learnt this side dish from her neighbour in Udumalpet. While sharing this recipe using Peerkangai, I came to know that the best of the ridge gourd is available in Udumalpet.
The peel being sauteed for Thovayal
There is one other fact that totally fascinated me. I came to know that the gourd, when dried and peeled, becomes the loofah - the skeleton or shell is the loofah sponge or "Luffa". We had a creeper at home and Amma let one dry for me to see the end product.

Using the OPOS technique I made yet another favourite of mine in minutes.


Ingredients:
Peerkangai (Ridge Gourd) - 1, peeled and chopped
Onion - 1/2, chopped
Tomato - 1, chopped
Green Chilli - 2, slit
Salt to taste
Chilli Powder - 1/2 teaspoon
Turmerric Powder - 1/4 teaspoon
Oil - 2 teaspoon
Water - 2 teaspoon

Instructions:
Layer 1: 2 teaspoon oil + 2 teaspoon water
Layer 2: chopped onions and curry leaves
Layer 3: chopped tomatoes + green chilli
Layer 4: chopped peerkangai (ridge gourd)
Layer 5: turmeric powder, chili powder and salt
Flash cooked on high for 2 whistles.
Release pressure and then open cooker.
Mix in tadka and serve.
It goes well with Idli, Dosa, Idiappam and Pulka.

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