A mouthwatering side dish for Rice, Idiyappam, Roti and Idli. A delicious method of cooking Ridge gourd simmered with onions, tomatoes, mild spices and coconut milk. An aromatic side dish that everyone loves….
Yield / Serves
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Peerkangai (Ridge gourd) 2 or 3
Finely chopped onions 2 & Finely chopped tomatoes 1 or 2
Slitted green chillies & 2 Red chillies 2
Thick Coconut milk 200 ml
Salt to taste and Mustard seeds, urad dal and cumin seeds for seasoning
Remove the skin of the Ridge gourd and cut them into small pieces.
Heat a pan with 2 tb spoons of oil Add the seasoning items. After they splutter add the red chillies and green chillies. Now fry the onions till the colour changes.
Then add the tomatoes and fry well till they become pulpy. Add the veggies now with required salt and mix well. Add 2 cups of water and allow the vegetable to boil for 5 to 7 minutes closing the pan.
Once the vegetables become soft add the coconut milk and switch off the stove immediately. Garnish with curry leaves.
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