Stuffed Peerkangai (Ridge Gourd, Tori)

I get so much of ridge gourd every summer. It is a challenge to make this bland vegetable in different ways – that are tasty and tickles the palate. I often spend many evenings during summer researching this. It was on one such evening that I came across this very interesting recipe. And it tasted divine after Hari prepared it the next day. Do try it yourself while the vegetable is still available. It will disappear during the Indian winter.

500 gms ridge gourd, cut into 1 1/2″ pieces
1/2 cup grated coconut
1/2 tsp red chilli powder
1/2 tsp cumin powder (jeera powder, jeeraga podi)
1/2 tsp coriander powder (dhania powder, kothamalli podi)
A pinch of turmeric powder (haldi, manjal podi)
Salt to taste
2 tbsp tamarind paste
For The Seasoning
1 dried red chilli
1/2 tsp mustard seeds (sarson, kadugu)
1/2 tsp split black lentils (urad dal, ulutham parupu)
1 spring curry leaves
Mix the chilli, corinander, cumin, turmeric powders, grated coconut and salt in a bowl
Stuff this mixture into the chopped ridge gourd
Set aside
Heat a wok and add mustard seeds
When they begin to splutter, add the split black lentils, curry leaves and red chilli
When the split black lentil turns golden brown, add the tamarind paste
Add the ridge gourd
Add 1/2 cup water and cook on medium flame for 15 minutes
Adjust salt
Remove from flame and serve with red/brown rice

One Comment Add yours

  1. Shubha says:

    We make peerkangai chutney substituting tori for coconut.

    Liked by 1 person

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