Ridge gourd with peanut recipe

RIDGE GOURD WITH PEANUT RECIPE – TURAI / PEERKANGAI / BEERAKAI

INGREDIENTS

• Ridge gourd / turai [it should be tender not over matured] – ½ kg
• Onion finely chopped – 1
• Tomato finely chopped – 1
• Red chilli pwdr – 1tsp as per taste
• Turmeric pwdr – ¼ tsp
• Coriander pwdr – 2 tsp
• Oil – 1 tbsp
• Mustard seeds – ¼ tsp
• Jeera -1/4 tsp [optional]
• Curry leaves few
• Broken dry red chilly – 2 [optional]
• Salt as per taste
• Skinless, roasted and grounded peanut -1/4 cup or 2-3 tbsp
• Finely chopped Coriander leaves for garnishing

METHOD

Roast the skinless peanut and make a coarse powder by grinding or blending it, keep aside.

Scrape the skin of the gourd using a peeler.You can just peel the pointed edges or the complete skin and chop it in small pieces.

Heat oil in a pan / kadai.

Add mustard seeds once it splutters add jeera , curry leaves and red chilli.

Add onion and saute till translucent,

Add tomates and cook till oil separates.

Add chilli pwdr ,coriander pwdr and turmeric pwdr ,fry till raw smell leaves.

Add the chopped gourd and salt, mix well sprinkle little water .

Cover and cook on medium flame till it becomes soft.

Keep stirring while cooking .

Once it becomes soft add the peanut pwdr and mix well.

Cover and cook on very low flame by stirring till oil separates .

When done garnish with coriander leaves.

Serve hot with rice or phulkas.

NOTE –

1. Select fresh ridge gourd with deep green, tender ,heavy ones and spotless skin.
2. While scraping the skin leave some skin here and there but peel off all the raised edges so that the gourd holds the shape.
3. After adding the peanut be careful as the nuts sticks to the bottom fast.
4. If you want gravy consistency then add more water.

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