Ridge Gourd is known as peerkangai in Tamil, beerakaya in Telugu and heerekai in Kannada. Many of you would have made peerkangai poriyal (stir fry), peergankai chutney, ridge gourd dal, ridge gourd skin chutney but not many would have tried this ridge gourd masala or ridge gourd tomato sabji. It is not only easy to make but is also low in calories and is easily digestible. It tastes great with chapatis, poori and rice. Today we will learn how to make turai ki sabji following this easy recipe with step wise pictures.
Peel the skin, remove the seeds and chop ridge gourd (pirkangai) into medium sized pieces.
Soak cashew nuts and khus khus in hot water for 15 minutes and grind it to a paste with coconut.
Keep all the ingredients needed for the gravy ready so that you will not forget anything and it will also save a lot of time.
Heat oil in a pan, add mustard seeds, cumin seeds, when it splutters, add urad dal and curry leaves.
When dal turns golden brown, add chopped onions and green chilli.
Saute until onions turn light brown. Add little salt when frying the onions.
Add ginger-garlic paste and saute for a few more minutes.
Add chopped tomatoes, turmeric powder, chilli powder, coriander powder, salt needed and cook until tomatoes become mushy.
Once the tomatoes are cooked well, add the chopped ridge gourd.
Cook covered stirring from time to time until the ridge gourd turns soft .
Then add the ground paste. (coconut + cashew nuts + khus khus paste) dry mango powder, garam masala powder and cook for a few more minutes.
Add needed water and cook simmered for 10 minutes.
Finally, add thick curd, mix well, cook on low heat for another 2-3 seconds and remove from heat. Alternatively you can also add cream/malai instead of curd.
Garnish with finely chopped coriander leaves.
Serve hot with chapati, parathas, poori. plain rice or mildly flavored rice like jeera pulao, ghee rice etc.
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