Peerkangai is rich in fibre and this recipe goes yummy with rice+ ghee combo. My mom generally use mud pot for all types of masiyal and keerai varieties and the pot really enhance the taste of the dish. If possible try with mud pot.
Ingredients:
- Ridge gourd - 1 cup
- Small onion - 10
- Tomato - 1
- Turmeric powder - 1/4 tsp
- Garlic - 5 cloves
- Green chilly - 2
- Salt to taste
- Oil - 1 tsp
For Tempering:
- Oil - 2 tsp
- Mustard seeds - 1/2 tsp
- Red chilly - 1
- Curry leaves - 5
Cooking Instructions:
- Peel the skin and chop the vegetable into small pieces.
- Heat oil in a pan, add onion and saute till it turn translucent.
- Add garlic and green chilly(slit) and saute for a min.
- Add tomato, turmeric powder and cook till mushy.
- Add ridge gourd and sprinkle little water. Cover and cook till done.
- Turn off and remove from the stove top. Mash it using mathu or blender.
- Heat oil in tadka pan, add the tempering ingredients one after the other. Pour it over the ridge gourd masiyal.
- Serve hot with rice and ghee.
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