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June 11, 2019

Peerkangai Poriyal Recipe - Ridge Gourd Stir Fry Recipe

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peerkangai poriyal
Ridge gourd stir fry ( peerkangai poriyal in Tamil) recipe is my recent try with this vegetable. Ridge gourd is called as beerakaya in Telugu, peerkangai in Tamil, torai in hindi, hirekayi in Kannada and peechinga in Malayalam. It is also known as Chinese okra and sponge gourd. As we all know ridge gourd is a healthy vegetable with lots of health benefits. It is rich in dietary fiber , vitamin-C, zinc, iron, riboflavin, magnesium, thiamine and traces of another minerals. It is low in saturated fat, cholesterol and calories. So its good for weight loss as well. As ridge gourd gets cooked easily, this stir fry can be prepared under 10 minutes. Its a very simple recipe. It is sure is a good addition to my ridge gourd recipes. Friends, lets try to include this healthy vegetable in our regular diet and reap its benefits. Even we can use its skin/ peel and make an yummy thogayal with it. I will try to share the recipe in near future. Ok, lets see how to make this yummy, easy peerkangai poriyal with step by step pictures.

Do check out my other ridge gourd recipes below

Ridge gourd kuzhambu

Ridge gourd poricha kootu

Ridge gourd subzi for roti

Ridge gourd dal
Ridge gourd poriyal


Ridge gourd stir fry

Ridge gourd poriyal / peerkangai poriyal recipe


Ridge gourd poriyal / peerkangai poriyal recipe

South Indian style ridge gourd stir fry / peerkangai poriyal recipe for rice



Cuisine: Tamil nadu
Category: side dish
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes



INGREDIENTS
1 cup = 250ml
  • Ridge gourd - 1
  • Big onion - 1
  • Sambar powder or green chilli - 1 tsp / 2
  • Turmeric powder – 1/4 tsp
  • Sugar – a pinch
  • Salt & water - as needed
  • Grated coconut – 1/4 cup
To Temper
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 2 tsp
  • Cumin seeds – 1/2 tsp
  • Curry leaves - few
  • Asafetida / hing - a pinch
HOW TO MAKE RIDGE GOURD / PEERKANGAI PORIYAL
  1. Wash and peel the skin of ridge gourd. Cut into small cubes.
  2. Heat oil. Splutter mustard seeds, urad dal, cumin seeds, chana dal, curry leaves and hing.
  3. Saute onion, curry leaves. Add ridge gourd pieces, salt, turmeric powder, sambar powder and sugar.
  4. Mix well and saute in low flame. Cover and cook till ridge gourd becomes soft.
  5. If needed sprinkle little water and cook it.
RIDGE GOURD STIR FRY - STEP BY STEP PICTURES
  • Wash and peel the skin of ridge gourd. Cut into small cubes. Chop onion.
  • Peerkangai poriyal
  • Heat oil. Splutter mustard seeds, urad dal, cumin seeds, chana dal, curry leaves, hing. Saute onion till transparent. 
  • Peerkangai poriyal
  • Add ridge gourd pieces, salt, turmeric powder, sambar powder and sugar. Mix well and saute in low flame. 
  • Peerkangai poriyal
  • Cover and cook in low to medium flame. Stir gently in regular intervals. Ridge gourd gets cooked by releasing water. So no need to add more water. If required you can sprinkle 1 to 2 tbsp of water. Ridge gourd shrinks in quantity once its cooked. Do not cook till mushy. Stay nearby and cook patiently.
  • Peerkangai poriyal
  • Switch off the flame once its cooked soft. Lastly add grated coconut and switch off the flame. Serve with sambar rice or you can mix this poriyal with rice adding few drops of ghee and enjoy !

Note

                            
  • You can use slit green chilli instead of sambar powder.
  • You can also use roasted peanut powder instead of grated coconut.
  • Addition of sugar and turmeric powder helps to give bright green color to the poriyal.   

Enjoy this yummy ridge gourd poriyal with sambar rice or vatha kuzhambu rice.
Peerkangai poriyal


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