PEECHINGA THORAN

4 servings
5 Minutes to prepare
20 Minutes to cook

INGREDIENTS

  • 1. Tender Ridge Gourd 4 nos
  • 2. Diced Onions 1 nos
  • 3. Grated Coconut 1 cups
  • 4. Minced Garlic 3 nos
  • 5. Curry Leaves 1 sprig
  • 6. Turmeric Powder 1/4 tsp
  • 7. Slit Green Chillies 4 nos
  • 8. Salt 1 pinch

PREPARATION

1. Peel the hard outer ridges and skin off the ridge gourd

2. Slice it into two halves and remove the seeds if possible

3. (If the ridge gourd is really tender, you only need to scrape the ridges and outer skin.You don’t need to peel it off completely and you can keep the seeds)

4. Heat oil in a pan and splutter mustard seeds

5. Thrown in the diced onions and curry leaves

6. Stir fry until translucent

7. Add the minced garlic and green chillies

8. Saute for a minute

9. Add the diced ridge gourd to the pan along with salt to taste

10. Cover and cook for 3-4 minutes

11. Open the pan and add the grated coconut along with 1/4 tsp turmeric powder

12. Cover and cook for another 3-4 minutes

13. The vegetable would have let out water by now

14. Stir fry for 5-7 minutes on high heat so that the water evaporates completely

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