Tuesday, April 28, 2009

An All Peerkangai (Ridge Gourd) Meal

I decided to make Sunday an all peerkangai day after dilly dallying with the question ‘what to cook?’ nibbling at my mind for a long time. The fresh stock of Peerkangai (Ridge gourd ) in the refrigerator wooed me into taking this decision. Peerkangai paruppu with a mango thrown in for the tang, peerkangy chutney for the spice and peerkangai bajji to crunch, accompanied the staple hot rice . With sips of hot jeera rasam in between, we did enjoy the peerkangai meal after all!

Ridge Gourd & Raw Mango with Lentils

Ridge gourd (Peeled and cut into cubes) – 1 cup
Raw Mango (Peeled and cut into cubes) – 1 /2 cup
Tur dal (Reg gram or split pigeon peas) – ½ cup
Moong Dal (Green gram dal) – 1/2 cup
Turmeric powder – ¼ tsp
Salt – 1 tsp
Oil – 2 tsps
Asafoetida – 1 pinch
Mustard seeds – ¼ tsp
Green chillies (Chopped) – 2

Fresh coriander leaves – a small bunch

1. Scrape the rough ridges of the ridge gourd and cut them into cubes.
2. Peel raw mango and cut into cubes.
3. Wash both dals and add the cut vegetables and turmeric powder.
4. Pressure cook with 3 cups of water.
5. When all the ingredients are cooked, mash them together with the back of a ladle and add salt and blend.
6. Heat oil and add the mustard seeds.
7. When it splutters add the asafoetida powder and the chopped green chillies.
8. Add the seasoning and chopped coriander leaves to the dal.
Now the delicious Peerkangai mangai paruppu is ready. Instead of using mango, the juice of one lime can be blended into the cooked dal just before seasoning. Relish it with hot rice and a teaspoon of ghee or with hot rotis

Ridge Gourd Chutney

Ridge gourd (Peel Scraped and cut into slices) – 1 cup
Mustard seeds – ¼ tsp
Urad Dal (Black gram dal) – 1 tbsp
Red chillies – 6
Asafoetida – 1 pinch
Tamarind – the size of a marble

Salt – ¾ tsp

1. Scrape the hard ridge off the gourd, and cut the gourd into small cubes.
2. Heat oil in a pan and add the mustard seeds.
3. When it splutters add the black gram dal and roast till it is golden in colour.
4. Add asafoetida and the broken red chillies.
5. When the chillies become crisp add the cut ridge gourd and sauté.
6. Decrease flame and cover with a lid.
7. Cook until the vegetable becomes soft, stirring it now and then.
8. Turn off fire and cool the ingredients.
9. Add tamarind and salt and grind it in a mixer.
10. Remove the chutney when the vegetable becomes smooth and the dal is still coarse.

Ridge Gourd BajjiINGREDIENTS:

Ridge gourd – 1
Besan or Bengal gram flour -1 cup
Rice flour – ½ cup
Spice powder – ½ tsp
Asafoetida- 1 pinch
Salt – ¾ tsp
Curd – 1 cup

Oil – for frying.

1. Scrape ridge gourd and slice it into moderately thick rounds.
2. Blend all the other ingredients with little water to make a thick batter.
3. Heat oil in a pan.
4. Coat the ridge gourd slices with the batter by dipping them into it.
5. Drop the batter coated vegetable slices one by one into hot oil.
6. Turn them now and then to get an even golden brown colour when fried.
7. Drain on tissues and enjoy the bajjis with sauce or chutney while still hot.

Note from Dibs: The peerkangais here in Syndey are literally giant sized and are more than a foot long! I often feel like Bhima carrying a peerkangai from the Market! It is called 'Sin-Qua' here, and found in the section for Chinese Vegetables!!

24 Post your Comments:

ஆயில்யன் said...

சூடான இட்லி + பீர்க்கங்காய் சட்னி

ஹய்யோ பார்க்கறப்பவே நாக்கில் ருசி தெரியுது :)

பீர்க்கங்காய் அவ்வளவாக யாரும் பயன்படுத்துவதில்லை கிராமப்புறங்களில் கேட்பாரின்றி இருக்கும் !

இவ்ளோ ஐட்டங்கள் செய்யலாமா? - எனக்கு சட்னி மட்டும்தான் நிறைய பரிச்சயமானது :)


Uma said...

Wow, so many varities with ridge gourd! All of them look so yummy :)

L'Étranger said...

Great recipes! And they look easy enough for an amateur like me to try! Thanks!

By the way, Ridge Gourd is called "Chinese Okra" in the US.

Very nice blog!

Mahimaa's kitchen said...

peerkangai bhajji looks great. never tasted it. will have to try.

S.R.Ramachandran said...

enjoyed tasting the sample of all the items. appa

Asha said...

I was going to say how in the World you are getting RG in Aus! :D

I think they are called Loofa or something here, they are bigger than Indian RG but Indian ones are tastier. Love the combo of RG and Mango. Chutney is my fave to eat with akki rotti, looks yummy! :)

Anonymous said...

I love peerkangai very much. I love your blog. I am going to try peerkangai chutney today. Thanks for sharing.


Cham said...

Peerankangai bajji, Oh my i am going to knock ur door now!

Chutneytales said...

Peerkangai bajji is new to me..I can't wait to try this!

Priya Suresh said...

Wowww, lovely dishes with ridge gourd, looks yummy, splly bhajji!

A_and_N said...

I love the peerkangai togeyal!! :)

And bajji, my dad loves. Not tried the parippu. Must try! Bookmarked.

kittymatti said...

wow! I never knew that peerkangai was such a versatile vegiie! Very nice recipes!

Le @HC said...

Nice peerkanagai spread... nicely explained and presented..

sra said...

Even here, we get only these giant ridge gourds nowadays, I am so sick of them, I stopped buying them. They are hollow and have very little flesh. I buy them only rarely.

Ivy said...

They sound delicious.

sangeeta said...

the ridge guard chutny is new for me.......going to try this one........you have a nice blog.

YOSEE said...

அடடா!இது தெரியாமே மூணு பீர்கங்காயை மூணு நாள் வச்சு கிட்டு தலை சொரிந்தேனே !!!!

Indian Khana said...

What a lovely post...I love the dal and chutney..any day..never tried the pakori though

Roshni said...

Thanks for these recipes. I often see ridge gourd in the market and wonder what I could make with them!

chef and her kitchen said...

lovely entries with ridgeguord...yummy
first time here...nice blog

Chitra said...

we make chutney but others are new to me, have ridge gourd at home, will try :)

Dibs said...

Hi Folks - Have been reeeeeelly caught up with 'office stuff'! Thanks a ton for all your comments. Sorry for the delay in replying! Didnt think simple peerkangai will receive so many lovely comments :-)

Pavithra Elangovan said...

wow its looking so good and 3 items with ridge guard mouthwatering

Rekha said...

Ridge gourd with mango is an unusual combination, will give this a try for sure...