Vegetarian cooking and baking

Vegetarian cooking and baking

Thursday, February 16, 2012

Peerkanga thogayail ( Ridgegourd chutney)

Ridge gourd  is called 'Peerkanga' in Tamil 'Dodka' in Maharashtra and 'Turai' in some other parts of India. It is also known as Chinese okra in Canada and the US.Fresh ridge gourd juice is used as a natural remedy for jaundice.
The ridge gourd chutney tastes awesome as a side dish with rasam and rice or simply with plain white rice.

Time Taken:20 minutes
  • 1 teaspoon urad dal ( split black gram)
  • 2 red chillies
  • 2 green chillies
  • 1/4 teaspoon asafetida
  • 1/4 cup grated coconut
  • 1 teaspoon tamarind paste
  • 3/4 teaspoon salt
  • 1/4 grated jaggery
  • 1/2 tablespoon oil

Peel and cut the ridge gourd into small pieces.
Heat oil in a kadai/ wok and add the urad dal and keep stirring till they turn golden.
Add the green chillies, red chillies, and asafetida in quick succession.
Add the tamarind paste and stir well.
Add the ridgegourd, salt and grated jaggery and cook well till soft, stirring frequently.
Switch off gas and let the mixture cool.
Grind it into a smooth paste and serve with plain white rice and papad.

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