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Tuesday, November 20, 2012

Ridge gourd, Peerkangai, Turai or Jhinge curry



1 lbs ridge gourd
1/2 cup channa dal
3 tablespoon oil
1/2 teaspoon of mustard seeds
2 green chili or to taste
curry or cilantro leaves
1/4 teaspoon turmeric powder
a pinch of asafoetida
1/2 teaspoon of salt
3 tablespoon of dry coconut rinsed and drained
1 tablespoon lemon juice
1 1/2  cups or enough water for preparation

Wash and cook the channa dal.  Keep it aside.

While the dal is cooking remove the skin from the ridge gourd and chop into into pieces.

Heat oil when hot add mustard seeds.  When the mustard seeds crack add green chilies, curry leaves, ridge gourd, turmeric powder, asafoetida and the cooked channa dal.

Cover and cook for 5 minutes.

Check to see if the gourd is cooked, add coconut and salt cook till the curry is dry and the water has evaporated and lemon juice mix and turn the heat off.

Serve hot with rice or chapati.

Ridge gourd is available in Indian grocers it is called Turai or Turia.  It is eaten all over India.  It is called Peerkangai in Tamil and Jhinge in Bengali.

This vegetable is included in Ayurveda.  The mature vegetable is made into luffa which is used as a bath brush.  This is a versatile vegetable you can make soups or currys with it.  It is a slightly sweet vegetable.  Adding lemon juice balances the taste.

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