Post by Jyothsna on Aug 5, 2020 13:08:49 GMT
Ingredients
2 to 3 Ridgegourd (Peerkangaay) skin grated and scraped
1 to 1.5 tsp urad dhal
4 to 5 red chillies
Tamarind little
Asafoetida little
1 to 1.5 tsp groundnut
Salt to taste
Oil 1 to 2 tsp
Method
1. Wash and scrape ridgegourd skin and keep it aside
2. If needed cut them into as small as possible.
3. Add a tsp of cooking oil into a kadai, add 1.5 tsp of urad dhal, 4 to 5 red chillies and the ridgegourd shavings and fry for a while.
4. After the raw smell leaves, put off the stove, add asafetida, tamarind, groundnuts and the required salt and grind it into a fine paste.
5. Add a little oil, tamper with mustard seeds, curry leaves and then the ground paste.
6. Fry for a while and when you are about to switch off the gas, add a little jaggery (optional) and gingely oil.
7. Mix with hot rice and ghee and enjoy
2 to 3 Ridgegourd (Peerkangaay) skin grated and scraped
1 to 1.5 tsp urad dhal
4 to 5 red chillies
Tamarind little
Asafoetida little
1 to 1.5 tsp groundnut
Salt to taste
Oil 1 to 2 tsp
Method
1. Wash and scrape ridgegourd skin and keep it aside
2. If needed cut them into as small as possible.
3. Add a tsp of cooking oil into a kadai, add 1.5 tsp of urad dhal, 4 to 5 red chillies and the ridgegourd shavings and fry for a while.
4. After the raw smell leaves, put off the stove, add asafetida, tamarind, groundnuts and the required salt and grind it into a fine paste.
5. Add a little oil, tamper with mustard seeds, curry leaves and then the ground paste.
6. Fry for a while and when you are about to switch off the gas, add a little jaggery (optional) and gingely oil.
7. Mix with hot rice and ghee and enjoy