This super simple and easy recipe is a staple in our house. This is my favorite way of cooking ridge gourd. My mom learnt this from one of our neighbor aunty in school days and it was an instant hit. The secret is to add a lot of ghee but then I am making a vegan version here, so I have used olive oil. But if you do not have a problem with dairy, please do make this with ghee! I can’t stress that enough! It is super delicious, trust me 🙂 It can be served with rotis or just mixed with plain rice.
Peerkangai sabji
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Recipe for tangy tomato and ridgegourd curry which goes well with rice and rotis.
Course:
Side Dish
Cuisine:
South Indian
Ingredients
Ingredients:
- 2 big ridge gourd / peerkangai chopped into small pieces
- 3 ripe big tomatoes chopped
- 2 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp jeera
- 1/2 tsp chilli powder use less or more according to your spice levels
- 1/4 tsp asafoetida
- salt to taste
- 1 tbsp ghee / olive oil
Instructions
Method: (Instant pot version):
-
Switch on the saute mode and when it becomes hot, add the ghee/ oil and let it become hot. Then add the cumin seeds, asafoetida and let the cumin seeds get roasted.
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Now add the chopped tomato, saute for a minute and then add the chopped ridge gourd, turmeric powder, chilli powder, salt and coriander powder. Mix everything well and switch off the saute mode.
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Now cook the vegetables in manual high pressure for 3 minutes. Release pressure immediately. The sabji will be watery at this point. Now switch on the saute mode and simmer it for 5 minutes. Keep stirring once in a while, so that it doesn’t get burnt at the bottom.
-
Switch off saute mode after 5 minutes and serve hot with rotis/rice.
Method: (Normal version):
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Heat a kadai and add the ghee/ oil. When it becomes hot, add the cumin seeds, asafoetida and let the cumin splutter.
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Now add the turmeric powder and the chopped ridge gourd and cook for 2 minutes. After 2 minutes, add the chopped tomatoes, chilly powder, coriander powder, salt and cook until the tomatoes are fully cooked and the gravy thickens. You will see the oil/ghee coming from the sides.
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Serve hot with rotis/ rice!
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