Peerkangai poriyal | Ridge gourd poriyal | Turai stir fry-How to make-Step by step photos

Cuisine Style: India | Cooking Time: 15 minutes | To Serve: 4 | Take with: Rice | Type: Side Dish, Curry, Poriyal

Ingredients

• Peerkangai [Ridge gourd] – 2 [peeled, chopped]
• Coconut – ¼ cup [grated]
• Onion -1[sliced]
• Garlic -1[mashed]
• Green chilli -1[sliced]
• Curry leaves – 1 spring
• Mustard seeds – ½ tbsp
• Cumin seeds – ¼ tbsp
• Bengal gram-½ tbsp
• Urad dal-½ tbsp
• Turmeric powder – ¼ tsp
• Red chilli powder – ½ tbsp
• Cumin powder – ½ tbsp
• Coriander powder- ½ tbsp
• Salt to taste
• Oil – 2 tbsp
• Water as needed

Preparation

• Heat pan with oil add mustard seeds. Then add cumin, bengal gram, urad dal and onion sauté well. Then add garlic, green chilli and curry leaves sauté gently.
• Add chopped Peerkangai sauté well. Sprinkle turmeric powder, red chilli powder, cumin powder and coriander powder and mix well. Then add salt and water cook till soft.
• Add grated coconut mix well then serve hot with rice.

Note

• Garam  masala can be added for another variant
  

How to make Peerkangai poriyal- Step by step photos [Instant& Quick]

Wash & peel of the skin

Cut into cubes

Heat oil, add mustard, urad dal, bengal gram, onion, garlic & curry leaves

Add asafoetida

Add peerkangai cubes

Add red chilli powder & turmeric powder

Add water, cook till soft

Add salt

Add coconut, cut off heat