Peerkangai / Ridge Gourd Dishes

This is a simple delicious dish that goes well with rice. I learnt two methods of making ridge gourd. One method is with lime and the other is with dhal. Also a spicy chutney/thovayal with the skin which is a great side dish with curd rice. This is a vegetable that cooks fast and good to eat too.

Method I with lime

Ingredients:
Ridge gourd - 1 (chopped)
Small Onions - 2 chopped
Green chillies - 2 chopped
Ginger - 1 inch chopped
Curry leaves - a few chopped
Cumin seeds - 1/2 tsp
Mustard seeds - 1/4 tsp
Urad dhal - 1/4 tsp
Asafoetida - 3 - 4 pinch
Turmeric Powder - 1/2 tsp
Lime juice - half lime squeezed

Method:-
In a kadai pour 1 glass of water and add the chopped onions, cumin seeds, ginger,green chilies, small onions and bring it to a boil. Then add the chopped ridge gourd and once its half done add salt and turmeric powder. When well done smash it well together, remove from stove and then add the lime juice and mix well.
In a small kadai pour a little oil add mustard seeds, urad dhal, asafoetida and curry leaves and then add it to the curry and serve hot with rice.

Method II with Dhal

Ingredients :-
Ridge gourd - 1 (skin removed and chopped)
Small Onions - 2 chopped
Tomatoes - 2 chopped
Green chillies - 2 chopped
Gin 1inch & gar 1 - chopped
Curry leaves - a few chopped
Cumin seeds - 1/2 tsp

Turmeric Powder - 1/2 tsp
Mustard seeds - 1/4 tsp
Urad dhal - 1/4 tsp
Curry leaves - a few chopped
Asafoetida - 3 - 4 pinch
2 tbsp of moong dhal to be washed and soaked in water for 10-15 minutes.


Method:-
In a kadai pour 1 glass of water, add the chopped onions, cumin seeds, ginger,garlic, green chilies, soaked dhal, tomatoes and bring it to a boil.





Once the dhal is well done add the chopped ridge gourd and when half done add salt and turmeric powder. Let it cook completely and then add chopped cilantro (optional).In a small kadai pour a little oil add mustard seeds, urad dhal, asafoetida and curry leaves and then add it to the curry and serve hot with rice.


Chutney /Thovayal

Requirements:-
Coconut - grated 2 tbsp
Ridge Gourd - the skin
Dry chilies - 5 nos
Urad dhal - 1 tbsp
Asafoetida - a few pinch
Tamarind - 1 inch piece
Salt to taste
Gingelly oil - 3 tbsp

Method:
Pour oil in a kadai fry the urad dhal, dry chilies, coconut and asafoetida and keep it aside. In the same kadai pour some more oil put the ridge gourd skin. Fry it till it cooks well and becomes tender (it takes some time to cook). Sprinkle with water to quicken the cooking process but make sure use medium heat. When half done add salt and tamarind. Once done let it cool and then grind all together. Try to grind without adding too much water and make sure the consistency is as thick as possible.