Ridge Gourd is also known as Peerkangai in Tamil, Beerakaya in Telugu, Hirekai in Kannada, Peechinga in Malyalam, Turai in Hindi. Ridge gourd is in fact a fruit however we use it as a vegetable. It is also called as silky gourd or spongy gourd. It is rich in fiber content thus helps in weight loss, they are extremely low in saturated fats, prevents constipation as it has high moisture content like bottle gourd & cucumbers, prevent premature greying or whitening of hair, helps to manage acidity and ulcers.
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Ridge Gourd (Peerkangai) Fry
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Ingredients Needed:
- Ridge Gourd - 2 no. or ½ Kg
- Shallots – 7 to 8
- Green Chili - 2
- Grated coconut – ¼ cup
- Salt as needed
- Oil as needed
- For Seasoning
- Mustard – 1 tsp
- Urad dal – 1 tsp
- Curry leaves – Few
Preparation:
- Peel off the skin of ridge gourd and cut it into small cubes. [Notes: No need to remove the seeds as in snake gourd. Mostly seeds will be tender so you can use as it is] [Tip: While buying Ridge gourd make sure it doesn't have bitter taste. Some will have bitter taste so make sure you pinch it and taste it before you buy]
- Now take the chopped ridge gourd in a bowl and add ½ tsp of salt and mix it well. Keep it aside for 10 to15 minutes.
- After 10 to15 minutes you could find some water drained out from ridge gourd. Strain out the water and spread it in a plate.
Method:
- Heat oil in a pan. Once oil gets heated add mustard seeds. Wait until mustard crackles and then add urad dal. Add chopped shallots and green chilies also. Sauté until onion becomes transparent.
- Add strained ridge gourd into it. Mix it will and sauté for 2 to 3 minutes. Then close it with lid and cook for about 5 to 7 minutes in low flame.
- Once ridge gourd is cooked well, add grated coconut and sauté for just 1 or 2 minutes only.
- Ridge gourd fry is now ready to serve!!! You can serve it along with rice and sambar.
| Author : Mano Priya Vijay |
| Ingredients Needed |
|---|
| Ridge Gourd - 2 no. or ½ Kg |
| Shallots – 7 to 8 |
| Green Chili - 2 |
Grated coconut – ¼ cup
|
Salt as needed
|
Oil as needed
|
| For Seasoning |
Mustard – 1 tsp
|
Urad dal – 1 tsp
|
Curry leaves – Few
|
Preparation:
- Peel off the skin of ridge gourd and cut it into small cubes. [Notes: No need to remove the seeds as in snake gourd. Mostly seeds will be tender so you can use as it is] [Tip: While buying Ridge gourd make sure it doesn't have bitter taste. Some will have bitter taste so make sure you pinch it and taste it before you buy]
- Now take the chopped ridge gourd in a bowl and add ½ tsp of salt and mix it well. Keep it aside for 10 to15 minutes.
- After 10 to15 minutes you could find some water drained out from ridge gourd. Strain out the water and spread it in a plate.
Add strained ridge gourd into it. Mix it will and sauté for 2 to 3 minutes. Then close it with lid and cook for about 5 to 7 minutes in low flame.
Once ridge gourd is cooked well, add grated coconut and sauté for just 1 or 2 minutes only.
Ridge gourd fry is now ready to serve!!! You can serve it along with rice and sambar.
Optional:
Instead of adding chopped green chilies you can
grind the same along with grated coconut, Jeera and garlic also. This will be
an add-on to your dish. Health benefits of each Ingredients used in this recipe:
In Tamil there is a saying “Unavae Marunthu, Marunthae Unavu” means “Food is Medicine, Medicine is Food”. In respect to the saying, each and every food we intake in our day to day life has lots of health benefits excluding junk foods and tin packed foods, of course they contain preservatives which is unhealthy.
In Indian cuisines, we use lot of ingredients in our making of recipes, which benefits us in many ways. We use them not only for their flavor and taste but for its nutritional and medicinal value as well. If we look deeper into the traditional way of cooking, all the ingredients used in each recipes are well balanced both nutritionally and medicinally.
Each ingredients have many many health benefits but without knowing their health benefits we are using them daily. Let us know at least their important health benefits before we use and eat.
Here I have listed the health benefits of each ingredients I used in the recipe.
Ingredient 1:
Ridge Gourd – also known as Peerkangai in Tamil, Beerakaya in Telugu, Hirekai in Kannada, Peechinga in Malyalam, Turai in Hindi. Ridge gourd is in fact a fruit however we use it as a vegetable. It is also called as silky gourd or spongy gourd. It is rich in fiber content thus helps in weight loss, they are extremely low in saturated fats, prevents constipation as it has high moisture content like bottle gourd & cucumbers, prevent premature greying or whitening of hair, helps to manage acidity and ulcers.
Ingredient 2:
Shallots – known as Chinna Vengayam in Tamil, Ulli in Malayalam, Ullipaaya in Telugu, Chikk-Eerulli in Kannada, Chotta Pyaz in Hindi. Shallots are one of the variety of onions and it belongs to the family of garlic and onions. In Indian cuisine shallots place a major role. They not only have high nutritional value, also have high medicinal value. They are used in the healing process in Ayurveda treatment. Shallots makes our body cool ie., it have cooling effect on the body hence they help in lowering inflammation, swelling etc., In simple words we can put it as shallots are Anti-inflammatory, Antioxidant, helps in lowering cholesterol, maintain blood pressure, to control diabetics.
Ingredient 3:
Green Chili – also known as Pachchii Milagai in Tamil, Patchimirapa in Telugu, Hasi Menasinakai in Kannada, Pachamulagu in Malayalam, Hari Mirch in Hindi. Green chilies are more popular in Andhra Pradesh and Telangana. Though it is very hot green chilies have many good health benefits. Green chilies are rich in Vitamin C thus it boosts immune systems, rich in antioxidants, anti-inflammatory, improves digestion, helps in skin care, weight loss.
Ingredient 4
Coconut – also known as Thengai in Tamil, Kobbari Kaaya in Telugu, Thenginakai in Kannada, Thenga in Malayalam, Nariyal in Hindi. Coconut which can be used in different forms starting from tender coconut water, coconut water, coconut oil, coconut milk and many more. Tender coconut which has lots of benefits which we can look after it separately. Fresh coconut water is sweat in taste and are tremendously beneficial to health. Coconuts are one of the main ingredients in Indian cuisines which are widely used in preparing chutneys. Cocnuts are anti-viral, anti-bacterial, boosts immune systems, rich in fiber, controls diabetics by improving insulin secretion, improves good cholesterol, has good source of vitamins (C, E, B1, B5 etc.,) and minerals (iron, calcicum etc.,) to maintain a healthy skin and healthy hair.
Ingredient 5:
Salt – also known as Uppu in Tamil, Telugu, Kannada & Malayalam, Namak in Hindi. There is a saying in Tamil, “Uppu Illa sapadu kuppaiyile” meaning “Food (sapadu) without salt goes to garbage (kuppai)”. That’s show how salt is an important ingredient. Salt known as sodium chloride used as a seasoning agent in almost all recipes daily. Salt helps in digestion, improves cardiovascular health, improves hydration, helps in healthy respiratory system, vital for electrolyte balance. Salt also have negativites if taken in excess, can increase blood pressure, can lead to heart disease and stroke.
Ingredient 6:
Gingerly Oil – also known as Nallenai in Tamil, Nuvalu Nuna in Telugu, Nallenna in Malayalam, Ellenai in Kannada, Thil Ka Tel in Hindi. Gingerly oil have significant health benefits. South Indians widely use gingerly oil in their cooking. It is a good source of Vitamin D, E and B complex and antioxidants. Apart from it they are also used in cosmetic purposes, as they promotes healthy skin, reduces pimples and rashes by preventing bacterial infections, very good factor of gingerly oil is, it slows down aging of skin. We, the Tamilians have a tradition of taking oil bath (using gingerly oil) every Saturday by massaging the entire body and head. Massaging removes toxins from you and leaves you detoxified and bathing removes heat from the body. We religiously follow this tradition where new borns also have no exception.
Ingredient 7:
Mustard seeds – also known as Kadugu in Tamil and Malayalam, Avalu in Telugu, Rai in Hindi. Mustard seeds are most probably used by all people all over the world in some or other form either via seeds or by oil or as sauce used in their recipes. We south Indian people use it as whole seeds. They are mostly used for seasoning the dishes. It is a high nutritious seeds rich in calcium, protein, manganese, iron, zinc, omega 3 fatty acids and dietary fiber. Mustard oil helps in Hair growth, hair loss, hydrates skin, and acts as a natural scrubber.
Ingredient 8:
Urad dal – also known as Black gram in English, Ulundhu in Tamil, Uddulu in Telugu, Uddu in Kannada, Uzhunnu in Malayalam, Urad in Hindi. Like other dal varieties, urad dal is rich in fiber, helps in strengthening your back bone (South Indian culture is to give dishes made out of black gram for girl children once they attain puberty to strengthen their bones), helps in iron deficiency, reduces risk of heart disease, helps to stabilize blood sugar levels, prevent constipation.
Ingredient 9:
Curry Leaves – also known as Kariveppilai in Tamil, Karivepaku in Telugu, Karibevu in Kannada, Kariveppila in Malayalam, Kadi Patta in Hindi. Curry leaves, I should call it as a magical leaves, because it has numerous health benefits. For children this curry leaves would be annoying leaf even for me when I am kid. We the South Indians use curry leaves daily in almost every recipes we prepare, we use it while seasoning the food. When we say its health benefits, the first thing strikes our mind is that it is good for long and strong hair, apart from that there are many more. It stops diarrhea, helps in digestion, lowers cholesterol levels and blood sugar levels, good for eyesight, rich in Vitamin C thus help to clean your blood, leaving skin fresh and healthy, rich in calcium, iron. Tip: 1. Mix curry leaves powder with buttermilk for stomach upset. 2. Having curry leaves with lemon juice clears off morning sickness in pregnant women. In Indian cuisines, we use lot of ingredients in our making of recipes, which benefits us in many ways. We use them not only for their flavor and taste but for its nutritional and medicinal value as well. If we look deeper into the traditional way of cooking, all the ingredients used in each recipes are well balanced both nutritionally and medicinally.
Each ingredients have many many health benefits but without knowing their health benefits we are using them daily. Let us know at least their important health benefits before we use and eat.
Here I have listed the health benefits of each ingredients I used in the recipe.
Ingredient 1:
Ridge Gourd – also known as Peerkangai in Tamil, Beerakaya in Telugu, Hirekai in Kannada, Peechinga in Malyalam, Turai in Hindi. Ridge gourd is in fact a fruit however we use it as a vegetable. It is also called as silky gourd or spongy gourd. It is rich in fiber content thus helps in weight loss, they are extremely low in saturated fats, prevents constipation as it has high moisture content like bottle gourd & cucumbers, prevent premature greying or whitening of hair, helps to manage acidity and ulcers.
Ingredient 2:
Shallots – known as Chinna Vengayam in Tamil, Ulli in Malayalam, Ullipaaya in Telugu, Chikk-Eerulli in Kannada, Chotta Pyaz in Hindi. Shallots are one of the variety of onions and it belongs to the family of garlic and onions. In Indian cuisine shallots place a major role. They not only have high nutritional value, also have high medicinal value. They are used in the healing process in Ayurveda treatment. Shallots makes our body cool ie., it have cooling effect on the body hence they help in lowering inflammation, swelling etc., In simple words we can put it as shallots are Anti-inflammatory, Antioxidant, helps in lowering cholesterol, maintain blood pressure, to control diabetics.
Ingredient 3:
Green Chili – also known as Pachchii Milagai in Tamil, Patchimirapa in Telugu, Hasi Menasinakai in Kannada, Pachamulagu in Malayalam, Hari Mirch in Hindi. Green chilies are more popular in Andhra Pradesh and Telangana. Though it is very hot green chilies have many good health benefits. Green chilies are rich in Vitamin C thus it boosts immune systems, rich in antioxidants, anti-inflammatory, improves digestion, helps in skin care, weight loss.
Ingredient 4
Coconut – also known as Thengai in Tamil, Kobbari Kaaya in Telugu, Thenginakai in Kannada, Thenga in Malayalam, Nariyal in Hindi. Coconut which can be used in different forms starting from tender coconut water, coconut water, coconut oil, coconut milk and many more. Tender coconut which has lots of benefits which we can look after it separately. Fresh coconut water is sweat in taste and are tremendously beneficial to health. Coconuts are one of the main ingredients in Indian cuisines which are widely used in preparing chutneys. Cocnuts are anti-viral, anti-bacterial, boosts immune systems, rich in fiber, controls diabetics by improving insulin secretion, improves good cholesterol, has good source of vitamins (C, E, B1, B5 etc.,) and minerals (iron, calcicum etc.,) to maintain a healthy skin and healthy hair.
Ingredient 5:
Salt – also known as Uppu in Tamil, Telugu, Kannada & Malayalam, Namak in Hindi. There is a saying in Tamil, “Uppu Illa sapadu kuppaiyile” meaning “Food (sapadu) without salt goes to garbage (kuppai)”. That’s show how salt is an important ingredient. Salt known as sodium chloride used as a seasoning agent in almost all recipes daily. Salt helps in digestion, improves cardiovascular health, improves hydration, helps in healthy respiratory system, vital for electrolyte balance. Salt also have negativites if taken in excess, can increase blood pressure, can lead to heart disease and stroke.
Ingredient 6:
Gingerly Oil – also known as Nallenai in Tamil, Nuvalu Nuna in Telugu, Nallenna in Malayalam, Ellenai in Kannada, Thil Ka Tel in Hindi. Gingerly oil have significant health benefits. South Indians widely use gingerly oil in their cooking. It is a good source of Vitamin D, E and B complex and antioxidants. Apart from it they are also used in cosmetic purposes, as they promotes healthy skin, reduces pimples and rashes by preventing bacterial infections, very good factor of gingerly oil is, it slows down aging of skin. We, the Tamilians have a tradition of taking oil bath (using gingerly oil) every Saturday by massaging the entire body and head. Massaging removes toxins from you and leaves you detoxified and bathing removes heat from the body. We religiously follow this tradition where new borns also have no exception.
Ingredient 7:
Mustard seeds – also known as Kadugu in Tamil and Malayalam, Avalu in Telugu, Rai in Hindi. Mustard seeds are most probably used by all people all over the world in some or other form either via seeds or by oil or as sauce used in their recipes. We south Indian people use it as whole seeds. They are mostly used for seasoning the dishes. It is a high nutritious seeds rich in calcium, protein, manganese, iron, zinc, omega 3 fatty acids and dietary fiber. Mustard oil helps in Hair growth, hair loss, hydrates skin, and acts as a natural scrubber.
Ingredient 8:
Urad dal – also known as Black gram in English, Ulundhu in Tamil, Uddulu in Telugu, Uddu in Kannada, Uzhunnu in Malayalam, Urad in Hindi. Like other dal varieties, urad dal is rich in fiber, helps in strengthening your back bone (South Indian culture is to give dishes made out of black gram for girl children once they attain puberty to strengthen their bones), helps in iron deficiency, reduces risk of heart disease, helps to stabilize blood sugar levels, prevent constipation.
Ingredient 9:
Ridge Gourd is nothing but the mixing up various types of vegetables like cauliflowers, banana, potatoes, ladies finger etc. But the fact is that how you mix them up and how you can heat them which had been described here so perfectly in specification. Do you want to know more about the stone frying pan? Then, have a look at https://www.stonefryingpans.com and you will be get the best option for the stone frying pan.
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