Peerkangai Masala:
Peerkangai/ ridge guard/ Chinese okra, one of my favorite veggie. The texture is like cucumber. These are extremely rich in fiber and enriched with all vital elements which includes zinc, ribo Flavin, vitamin C and iron and more nutritional values includes. Due to its low saturated fat and low calories helps to lose weight. This recipe is purely my mom’s version. Very tasty and delicious, this recipe is the great accompaniment for chapathi.
Ingredient:
- Ridge guard – 2 cup
- Onion – 1 medium size
- Tomato – 1 medium size
- Turmeric powder – ½ tsp
- Red chili powder – ½ – 1 tsp
- Grated coconut – 2tblsp
- cumin seeds – 1 tsp
- mustard seeds – ½ tsp
- Salt – as req
- Water – as req
- Curry leaves – 1 sprig
- Mild cooking oil – 2tblsp
Procedure:
Step 1:
Grind the grated coconut and cumin seeds into a smooth paste and keep aside.
Peel the skin off and chop finely
Step 2:
In a pan, add some cooking oil and once the oil get hot add mustard seeds, let it splutter then add chopped onions saute for a while.
Then add chopped tomatoes cook for a min or so, add ½ tsp of turmeric powder and plain red chili powder with some salt along with chopped ridge guard. Allow it to cook.
Step 3:
Once everything incorporated well, add the grounded coconut mixture with required amount of water. Cook until the gravy becomes thick (it takes about 5- 8mins) finally add some fresh curry leaves and turn off the flame.
NOTE/TIP
The nature of the vegetable itself ooze out some water while cooking, so add water accordingly.
