Friday, January 11, 2013

Ridgegourd theeyal / Peechinga theeyal



Ingredients

1)  Ridge gourd     - 250 gms

2)  Coconut oil      -  3 tsp

3)   Grated  coconut   - 2 cups

4)  Chilli  powder         - 1 tsp

     Coriander powder   - 2 tsp

      Turmeric powder    - 1/4 tsp

5)  Green chilli             -  4 nos

6)   Tamarind               - a gooseberry size

     Salt
 
    Curry leaves

7) Coconut  oil           - 2 tbsp

   Mustard seeds         -  1/4 tsp

    Dry red chillies        - 2 nos

    Shallots                   - 2 tsp


Method
 
Cut  ridge gourd in to thick pieces.

Heat 1 tsp coconut oil in a pan . Saute grated coconut till light brown. Also saute  4th ingredients to this in a low flame and let them to cool. grind to a smooth paste adding little water. And keep aside

 Heat  1 tsp oil  in a pan saute ridge gourd and green chillies.  Add tamarind water to this  along with salt , curry leaves and cook. When ridge ground half cooked add ground  paste. Cook them on medium heat. When the gravy  thickens, switch off the flame.

Heat oil in a pan, splutter mustard seeds, dry red chillies, and pearl onion saute them well and pour over the curry.
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9 comments:

  1. very yummy dish with really nice gravy.

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  2. Delicious tangy theeyal.. Love it..

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  3. Looks very flavourful and tasty! Perfect for the terribly cold weather we have over here.

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  4. Theeyal with peerkangai, looks so tangy and yummy..

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  5. tangy yummy theeyal, mouthwatering!!!

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  6. love all theeyal,this is no exception at all..yummilicious with hot steamed rice!!
    Join EP event-Nutmeg OR Parsley @ Chef Mireille's Global Creations

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  7. I have never ever made any ridge gourd recipe in my life. And I should say, I love your recipe. Theeyal is one of my favorites!!
    Also you are right, making Theeyal in coconut oil gives its own flavor.

    ReplyDelete

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