Peerkangai Kosthu - preparation time 20 mins
When some people are allergic to brinjal how we can serve them the tasty gosthu recipe so it tried making this and to my surprise it came out very sell. Try it out you might like this recipe.
Ingredients:-
Ridge gourd (Peerkangai) - 1 (Check whether the peerkangai is not bitter by tasting the flesh part of ridge gourd)
Small Onion - 20 (finely chopped i.e. small strips of 1/2 inch)
Roasted and ground red chili powder - 1 tbsp
Green chili - 1slit in middle
Curry leaves - 5 (washed and finely chopped)
Coriander leaves - 4 (washed and finely chopped)
Turmeric powder - ¼ tsp
Tamarind juice - 1 tsp
Water - Required to cook brinjal and onion
Mustard - ¼ tsp
Urad dhal - 1 tsp
Sesame oil - 2 tsp
Roast till nice aroma comes and powder- 2 tbsp of coriander seed, 1 tsp gram dhal, 4 pepper & 1 red chili
Salt to taste
Preparation method:-
Roughly take the hard skin part of ridge gourd (peerkangai). Chop the peerkangai to small pieces.
Add one tbsp of oil to a kadai, add chopped peerkangai (without water), turmeric a pinch, salt to cook.
Sortae for few mins and sprinkle little water so the peerkangai will be cooked softly.
Mash this using a ladle and transfer to a bowl.
Clean the tawa and add 1 tbsp oil, mustard, urad dhal, green chili & chili. When dhal is golden brown add the chopped onion fry to transparent colour.
Add remaining turmeric, water, salt and boil till the onion is cooked.
Now add the tamarind juice, cook till the raw smell of tamarind goes off. (Take care while adding the tamarind juice. This gravy will be tasty only when all the taste and required proportion)
Add boiled and mashed peerkangai to the boiling onion and tamarind gravy.
When vegetables blends with all the ingredients it will become a thick gravy. If you want you can add little water to the gravy.
Add coriander, roasted ground red chili powder, coarsely ground powder (roasted coriander seed, gram dhal, pepper & chili) to the gravy and boil for few minutes. Due to dhal it will become thick.
Heat 1 tsp of gingely oil and add to the peerkangai kosthu. This will give the appropriate colour and taste to the peerkangai kosthu or Ridgegourd kosthu.
Finally transfer to a bowl and garnish with curry and coriander leaves.
Goes very well with dosa and idli.
Ingredients:-
Ridge gourd (Peerkangai) - 1 (Check whether the peerkangai is not bitter by tasting the flesh part of ridge gourd)
Small Onion - 20 (finely chopped i.e. small strips of 1/2 inch)
Roasted and ground red chili powder - 1 tbsp
Green chili - 1slit in middle
Curry leaves - 5 (washed and finely chopped)
Coriander leaves - 4 (washed and finely chopped)
Turmeric powder - ¼ tsp
Tamarind juice - 1 tsp
Water - Required to cook brinjal and onion
Mustard - ¼ tsp
Urad dhal - 1 tsp
Sesame oil - 2 tsp
Roast till nice aroma comes and powder- 2 tbsp of coriander seed, 1 tsp gram dhal, 4 pepper & 1 red chili
Salt to taste
Preparation method:-
Roughly take the hard skin part of ridge gourd (peerkangai). Chop the peerkangai to small pieces.
Add one tbsp of oil to a kadai, add chopped peerkangai (without water), turmeric a pinch, salt to cook.
Sortae for few mins and sprinkle little water so the peerkangai will be cooked softly.
Mash this using a ladle and transfer to a bowl.
Clean the tawa and add 1 tbsp oil, mustard, urad dhal, green chili & chili. When dhal is golden brown add the chopped onion fry to transparent colour.
Add remaining turmeric, water, salt and boil till the onion is cooked.
Now add the tamarind juice, cook till the raw smell of tamarind goes off. (Take care while adding the tamarind juice. This gravy will be tasty only when all the taste and required proportion)
Add boiled and mashed peerkangai to the boiling onion and tamarind gravy.
When vegetables blends with all the ingredients it will become a thick gravy. If you want you can add little water to the gravy.
Add coriander, roasted ground red chili powder, coarsely ground powder (roasted coriander seed, gram dhal, pepper & chili) to the gravy and boil for few minutes. Due to dhal it will become thick.
Heat 1 tsp of gingely oil and add to the peerkangai kosthu. This will give the appropriate colour and taste to the peerkangai kosthu or Ridgegourd kosthu.
Finally transfer to a bowl and garnish with curry and coriander leaves.
Goes very well with dosa and idli.
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