This curry I learnt from my telugu friend when I was a student.
This is a favourite side dish for all of us in my family.
I am posting this for the benefit of my brother,staying
in New zealand who recalled our early days when we used to have this together.
It also had an interesting episode when my sister's friend visited
our home and had this dish she liked it so much that she keeps
telling it should be done only by me and one should have it.
I am sure my brother will get this ridgegourd/peerkangai in New Zealand.
It is very simple to make with very less ingredients.
INGREDIENTS
PEERKANGAI 1/2 KG
JEERA POWDER 2 TSP
MIRCHI POWDER 2 TSP
SALT TO TASTE
METHOD
PEEL AND CUT THE VEGETABLE. CHECK FOR BITTERNESS AND DISCARD.
HEAT 2 TSP OIL IN A PAN ADD CUT VEGETABLE SAUTE AND COVER
THE LID. COOK TILL DONE ON MEDIUM FLAME.MIX JEERA POWDER,
MIRCHI POWDER AND SALT TOGETHER AND ADD TO CURRY.
MIX WELL AND SAUTE. KEEP THE STOVE ON LOW FLAME AND COOK
TILL THE MOISTURE OBSORBS.THE CURRY THUS PREPARED WILL
BE VERY LESS IN QUANTITY AS IT SHRINKS WHEN COOKED.
BUT CAN BE HAD IN LESS QUANTITY FOR MIXING COOKED RICE.
TASTES TOO GOOD WITH HOT RICE. THE CHILLI POWDER MEASURE
CAN BE ADJUSTED AS PER TASTE.THE PEERKANAGAI HAS A SWEET
TASTE BY NATURE AND REQUIRES VERY LESS INGREDIENTS.
TENDER VEGETABLE IS PREFERED.CAN USE MORE QUANTITY OF VEGETABLE
AS IT REDUCES WHEN COOKED.
CAN USE KASHMIRI CHILLI POWDER OR BEDEGE(BANGALORE) DRY CHILLIES
TO GET RED COLOR AND NEED NOT FEAR FOR HOT TASTE.
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