Friday, April 25, 2014

Ridge Gourd / Peechinga Subzi

A beautiful accompaniment for chapathis. They are mild, juicy and tasty. I like such juicy subzis for chapathi so that I needn't worry about another gravy.


Ridge Gourd - 1 medium, cleaned and chopped to small cubes
Big onion - 1 medium, chopped
Green chilly - 1, chopped
Ginger - half inch piece, crushed
Garlic - 2 medium cloves, crushed
Tomato - 1 medium, chopped
Turmeric powder - 1/2 tsp
Chilly powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Urid dal - 1 tsp
Oil - 1 tbsp
Salt - as needed


1. Heat a kadai, add oil. Splutter the mustard seeds. Add urid dal and saute till they turn brown and crisp.
2. Add the chopped onions, green chilly, ginger and garlic. Saute till raw smell is gone (do not saute for more than a minute, you need all those juices in there).
3. Add in the tomatoes and saute for 30s. Sprinkle chilly and turmeric powder, saute for another 10 seconds and then add in the cubed ridge gourd. Add salt. Give a good stir and cover and cook till the gourd is cooked well.
4. Once cooked, open the lid, stir well and serve hot with chapathis

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