Peerkangai Poriyal | How to make Ridge Gourd Stir Fry | பீர்க்கங்காய் பொரியல்
Ridge gourd is termed as Peerkangai in Tamil , Beerakaya n Telugu, Turai in Hindi, Hirekayi in Kananada, Peechinga in Malayalam & here in USA most stores sell them as Sponge gourd.
Ridge gourd is known for its high nutritional values and we make it a point to make at least once a week in some form. Ridge gourd skin / peel makes delicious chutney and the flesh can be made into a dry fry or curry.
Peerkangai Poriyal | Ridge Gourd Stir Fry
South Indian Style Ridge Gourd Stir Fry, an easy side dish for rice.
Servings: 4
Ingredients
- 2 large Ridge Gourd / Peerkangai
- 2 tbsp Oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Split Black gram
- 1/2 tsp Cumin seeds
- 4 leaves Curry leaves
- 3 small Green Chilies slit open
- 4 cloves Garlic crushed
- 1/4 cup Onion chopped
- 1/4 cup Water
- 1 tsp Salt
- 1/4 tsp Turmeric powder optional
- 1/4 cup Fresh Coconut grated
Instructions
- Wash the ridge gourd, peel the skin off and chop into big chunks. The dark skin of the gourd is good of health too, so instead of discarding use it for making Ridge Gourd Peel Chutney / Thogayal.
- Heat oil and temper with mustard seeds, split black gram, cumin seeds and curry leaves.
- Add crushed garlic and green chilies and fry for few seconds.
- Saute onions until light and transparent.
- Add the chopped ridge gourd pieces and sprinkle some water.
- Now bring the flame to low medium level, cover and cook the veggie for 10 to 15 minutes or until soft.
- Add salt and a tiny pinch of turmeric powder if you prefer little color for your stir fry and saute until all the water content is absorbed.
- Sprinkle fresh grated coconut over the top, give it a light mix and turn off the heat.
- Tasty ridge gourd stir fry is is ready!
- Serve it as a side for any rice or as a subji for chapati!
Here are few recipes that you can try with
RIDGE GOURD CURRY
Peerkangai Paal Kuzhambu
Instructions
-
Wash the ridge gourd, peel the skin off and chop into big chunks. The dark skin of the gourd is good of health too, so instead of discarding use it for making Ridge Gourd Peel Chutney / Thogayal.
RIDGE GOURD PEEL CHUTNEY
-
Heat oil and temper with mustard seeds, split black gram, cumin seeds and curry leaves.
-
Add crushed garlic and green chilies and fry for few seconds.
-
Saute onions until light and transparent.
-
Add the chopped ridge gourd pieces and sprinkle some water.
-
Now bring the flame to low medium level, cover and cook the veggie for 10 to 15 minutes or until soft.
-
Add salt and a tiny pinch of turmeric powder if you prefer little color for your stir fry and saute until all the water content is absorbed.
-
Sprinkle fresh grated coconut over the top, give it a light mix and turn off the heat.
-
Tasty ridge gourd stir fry is is ready!
-
Serve it as a side for any rice or as a subzi for chapati!
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