Ingredients
- Ridge Gourd – 2 to 3 Nos
- Green Gram Dhal – ¼ cup
- Turmeric powder – a pinch
- Salt – ½ teaspoon or as per taste
- Red Chilli – 2 Nos
- Coriander seeds – 1 teaspoon
- Black Pepper – 1 teaspoon
- Jeera – ½ teaspoon
- Bengal gram Dhal – 2 teaspoon
- Coconut gratings – 2 tablespoon
- Oil – 1 teaspoon
- Mustard – ½ teaspoon
- Asafotida powder – a pinch
- Curry leaves – few
- Sambar Onion – 2 Nos
Ingredients to fry
- Red Chilli – 2 Nos
- Coriander seeds – 1 teaspoon
- Black Pepper – 1 teaspoon
- Jeera – ½ teaspoon
- Bengal gram Dhal – 2 teaspoon
- Coconut gratings – 2 tablespoon
- Oil – 1 teaspoon
Ingredients For seasoning
- Oil – 1 teaspoon
- Mustard – ½ teaspoon
- Asafotida powder – a pinch
- Curry leaves – few
- Sambar Onion – 2 Nos
Directions
- Cook Green gram dhal along with a pinch of turmeric powder till soft.
- Peel off the skin from ridge gourd and cut it into small pieces. Put these pieces in a pan, add turmeric powder and salt. Cover with a lid and cook on medium flame till soft.
- Meantime, in a kadai add a teaspoon of oil and fry red chillies, coriander seeds, bengal gram dhal, pepper, jeera for one to two seconds. Finally add the coconut gratings and fry for one more second. Remove and let it cool. Grind it to a fine paste.
- When the vegetable is cooked well, add the ground paste and cooked dhal along with little water and mix well.
- Allow to boil for few minutes on low heat.
- Season it with mustard, asafotida powder, curry leaves and chopped onion.
Ridge gourd is known as Chinese Okra in the US.
i am going to do this immediately
Hi Nalini Vijay,
Pl try and let me know the result.
Thank you for your recipes. They are simple and easy to make. If we want to increase the quantity of your recipes, say one wants to double the serving size you have mentioned, do we double the promotion of ingredients? I did so for this knout and the result was not quite the same as when I made it with exactly the same proportions you have mentioned. Would be grateful if you could clarify. Thank you..
Hi Usha,
Yes. When you want to double the quantity, you have to double the ingredients also. However cooking time will vary. Also it depends upon the quality of the vegetable you use. If you use large size vegetables, increasing the quantity of other ingredients will work. If you use fresh small size vegetable, need not double the quantity, but slightly increase it. Do try a couple of times. You will understand the correct proportion.
I’ve heard from another great cook on TV that when you double the quantity of a recipe, you’re not supposed to double the quantity of other ingredients like the spices… For example she said if you use 1 TBS spices for 1 lb vegetable,
don’t use 2 TBS for 2 lbs, use a little less, maybe 1.5 TBS
I don’t know if I am making myself clear or not and I don’t know how true this is
Sorrry, the auto spellcheck has changed some of my words above… I mean …proportion of ingredients… And kootu….(in the same line)….
Turned out to be awesome. My mom always makes this kootu out of snake gourd.
Never thought ridge gourd can be used here..
Thanks…
Thank you Anagha for your kind feed back.
I made this for lunch just now, it was delicious, followed it exactly except skipped coconut, red chili, onions still it was delicious. Even other members of my household who don’t like ‘Peerkangai’ loved this
Love your simple, no fuss recipes.
I made this for lunch just now, it was delicious. Followed it exactly except skipped coconut, red chili, onions still it was delicious. Even other members of my household who don’t like ‘Peerkangai’ loved this
Love your simple, no fuss recipes.
Thank you for your kinbd feedback.