Ridge Gourd Stir Fry/ Turai ki Sabzi/ Peerkangai Pasiparuppu Poriyal

Peerkangai (Ridge Gourd/ Torai) is a popular vegetable in the Indian and Arabic region. It is believed that this vegetable was initially cultivated in the Arabian Desserts and the spread to other regions like Asia, Africa etc. It is also called Ridge Gourd, Turai, Turia, Todka etc in different regions. It is a very high dietary fiber oriented vegetable. It has a dark green exterior with white pulp and white seeds inside. It is always better to use the tender variety. The matured variety would be woodsy and so, not good for making dishes. It is a blood purifier & it has laxative properties. The juice of this vegetable is given to patients who are affected by jaundice. It is definitely a good vegetable for the stomach. We will see here how to make a stir fry using this vegetable with Moong Dal (Green Grams).

Ingredients:

Peerkangai (Ridge Gourd) – 250 Gms

Pasiparuppu (Moong Dal) – ¼ cup

Oil – 1 tbsp

Mustard Seeds – ½ tsp

Urad Dal – 1 tsp

Onion -1 (finely chopped)

Curry Leaves – from 1 twig

Turmeric Powder – 1 pinch

Salt – to taste

To grind:

Grated Coconut – ¼ cup

Green Chillies – 3

Method:

Wash and then peel off the skin of the Ridge Gourd lightly with the base side of the knife. Cut the Gourd into small cubes. There is no need to remove the seeds since they would be tender also.

Cook the Moong Dal in a pressure cooker with little water for a whistle. It should not get overcooked and become mushy.

Grind Grated Coconut and Green Chillies to a coarse structure and keep aside.

Heat the Oil in pan. Add the Mustard Seeds. When they start spluttering, add the Urad Dal. Stir for a few seconds. Add the Onion and Curry Leaves. Sauté till the Onion become translucent.

Add the chopped Ridge Gourd, Salt and Turmeric Powder. Cook them in low flame covered with a lid. Do stir them in between. Sprinkle water if required. Once the Ridge Gourd turns tender, add the cooked Moong Dal and grated Coconut.