Ridge Gourd and Bengal Gram Poriyal | Peerkangai Kadalai Paruppu Poriyal | கடலைப்பருப்பு பீர்க்கங்காய் பொரியல்

Ingredients :

Ridge Gourd / Peerkangai - 2 nos (medium size) Bengal Gram / Kadalai Paruppu - 1/2 cup (boiled) Coconut Shreds - 2 tbsp Onion - 1 no (chopped) Curry Leaves - 2 stks Mustard Seeds - 1/4 tsp Urad Dal - 1/4 tsp Dry Red Chili - 3 nos Oil - 1 tbsp Water - 1/4 cup Salt to taste.

Method :

Use bitter less Ridge Gourd, peel off outer skin, remove edges and then chop into small pieces.

Heat Oil in a Kadai, first to temper, add Mustard Seeds and Urad Dal, after splutter add Onion, Curry Leaves and Dry Red Chili, saute until light golden brown colour. Now add chopped Ridge Gourd / Peerkangai and saute for an minute. Then add required Salt and sprinkle Water, then cook for 5mins and stirring occasionally.

Add boiled Bengal Gram / Kadalai Paruppu (for Pressure Cook, 1 whistle and 3mins in simmer) and saute for an minute. Finally add Coconut Shreds and mix well for few seconds, ready to serve.

Serving Suggestion : Serve hot with Sambar Rice or Rasam.