Tuesday, May 26, 2009

Ridgegourd curry

Ever since Niki and her three friends decided to take on campus living without the meal options, they want to learn easy recipes. Less cooking time and least usage of utensils are their conditions to follow my posts!!!! So, there will be some short recipes dedicated to the four young girls who are looking forward to e-tutoring on cooking.
Peerkankai is one of my favourite veggies and Niki's too. We cook masiyals, porichcha kootu and even stirfry with this. If tender, I save the peel to make thogaiyal and thayir pachchidis.
The recipe I'm posting today is the simplest and will cook easily in a very short time.


Peerkankai - 4 numbers...approx. 300 grams

Tomatoes - 2 medium

Green chillies - 2 medium

Mustard seeds - 1 tsp

Curry leaves - few

Coriander leaves - few

Salt - to taste

Oil - 2 tsp

Peel and cut ridge gourd into tiny pieces. Microwave on high for 6 minutes.
Slice onion finely. Chop tomatoes and slit green chillies into two length wise.
Place pan on stove, add the oil and when hot, put in the mustard seeds.
When the mustard seeds crackle, add the chillies and onion and saute for few minutes.Then add tomatoes and two tablespoonsful of water and cover the pan. Cook until tomatoes are pulped.
Add the ridge gourd and cook until all the vegetables blend. garnish with curry leaves and coriander leaves. This curry goes well with steamed rice, chappattis, rotis and even bread.

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