Ingedients
¼ kg Peerkangai (Ridge Gourd)
3 tbsp urad dhal
3 Red chillies
A pinch asafetida
2 spoons oil
Marble size tamarind
salt to taste
Method
Peel the outer skin of peerkangai slightly and cut into pieces.
Soak tamarind in warm water for 5 minutes.
Heat oil in a pan, add urad dhal roast them until brown in color.
Add red chillies, asafetida and saute for a minute and allow to cool.
Grind it to coarse powder and set aside.
In the same pan add oil, peerkangai, tamarind and salt saute for 3 minutes.
Grind it to coarse paste.
Now add the above powder with this paste and mix well.
Ready to serve Peerkangai thogayal.
Goes well with hot rice.
Health benefits
Ridge gourd is low in cholesterol, high in dietary fiber,
vitamin C, zinc,iron and magnesium .
¼ kg Peerkangai (Ridge Gourd)
3 tbsp urad dhal
3 Red chillies
A pinch asafetida
2 spoons oil
Marble size tamarind
salt to taste
Method
Peel the outer skin of peerkangai slightly and cut into pieces.
Soak tamarind in warm water for 5 minutes.
Heat oil in a pan, add urad dhal roast them until brown in color.
Add red chillies, asafetida and saute for a minute and allow to cool.
Grind it to coarse powder and set aside.
In the same pan add oil, peerkangai, tamarind and salt saute for 3 minutes.
Grind it to coarse paste.
Now add the above powder with this paste and mix well.
Ready to serve Peerkangai thogayal.
Goes well with hot rice.
Health benefits
Ridge gourd is low in cholesterol, high in dietary fiber,
vitamin C, zinc,iron and magnesium .
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