Peerkangai/Ridge gourd.....a low-cal but highly nutritious vegetable.....
*Rich in Vitamin C and is a great anti-oxidant
* Prevents diabetes
* Contains lot of Vitamin A, and protects eyes
* Prevents premature ageing and protects skin
* Contains lot of magnesium and thus controls Type 2 Diabetes
* Great source of Vitamin B 6 and thus prevents anemia
* Rich in fiber, hence low in calories
* Controls cholesterol.
We must regularly try to add this wonder veggie in our diet.
Please check my other 2 interesting recipes with ridge gourd:
Peerkangai pappu
Peerkangai thogayal
This peerkangai masiyal is a recipe from my maternal home, is very flavorful and interesting.
Can serve with rice, rotis or poories.
This is a no onion-no garlic dish too.
*Rich in Vitamin C and is a great anti-oxidant
* Prevents diabetes
* Contains lot of Vitamin A, and protects eyes
* Prevents premature ageing and protects skin
* Contains lot of magnesium and thus controls Type 2 Diabetes
* Great source of Vitamin B 6 and thus prevents anemia
* Rich in fiber, hence low in calories
* Controls cholesterol.
We must regularly try to add this wonder veggie in our diet.
Please check my other 2 interesting recipes with ridge gourd:
Peerkangai pappu
Peerkangai thogayal
This peerkangai masiyal is a recipe from my maternal home, is very flavorful and interesting.
Can serve with rice, rotis or poories.
This is a no onion-no garlic dish too.
Ingredients
Ridge gourd - 1 long one, peeled and chopped
Tomato - 1, chopped
Broken moong - 1/2 cup, pressure cooked with a pinch of turmeric powder
Lemon juice - 1 tbsp
Salt to taste
To season
Cooking oil - 2-3 tsps
Hing powder - 1/2 tsp
Mustard seeds - 1 tsp
Jeera/cumin - 1 tsp
Green chillies - 2-3, slit
Ginger - a small piece, chopped
Coriander leaves for garnishing
Recipe cuisine: South Indian; Category: Lunch/dinner/side
Prep time: 10 mts; Cooking time: 15 mts
Serves 2-3
Peerkangai chopped, green chillies slit, and ginger chopped
Moong dhal pressure cooked for 3-4 whistles
Pan heated, seasonings done, as mentioned above
Peerkangai, ginger and green chillies added, and sauteed for 2-3 minutes
Tomato pieces too added
Sauteed for 2 minutes again, then water poured till all veggies are immersed
Salt to taste added
After the peerkangais get cooked (by then the water level would have reduced too), add the cooked dhal, and mix well
Allow to simmer for 3-4 minutes, then switch off, add lemon juice.
Garnished with cilantro.
Served with phulkas
This post first appeared in www.malpatskitchen.com
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