Peerkangai thol(skin) thogail
Peeled skin from 4 Ridge gourds
Ginger – few
Red chilli – 3
Green chilli – 3 (small)
Turmeric - pinch
Tamarind/lemon juice – marble size (adjust according to your taste)
Asafoetida – pinch
Salt – as per taste
Oil– 1 tea spoon
Curry leaves,corriander - few
1.Wash nicely and then peel the skin of ridge gourd.Cut the ridge gourd skin into small pieces (This can be preserved in refrigerator for 4 to 5 days)
2.Chop ginger.
3.Heat a pan with oil, fry red chilli, green chilli,curry leaves, ginger and remove
4.In the same pan now fry ridge gourd skin and cook in low flame for 10 minutes.stir in between and sprinkle handful of water
5.cook till the ridge gourd skin is soft,allow it to cool
6.Grind all items with salt,turmeric,corriander leaves and tamarind in blender.
Ginger – few
Red chilli – 3
Green chilli – 3 (small)
Turmeric - pinch
Tamarind/lemon juice – marble size (adjust according to your taste)
Asafoetida – pinch
Salt – as per taste
Oil– 1 tea spoon
Curry leaves,corriander - few
1.Wash nicely and then peel the skin of ridge gourd.Cut the ridge gourd skin into small pieces (This can be preserved in refrigerator for 4 to 5 days)
2.Chop ginger.
3.Heat a pan with oil, fry red chilli, green chilli,curry leaves, ginger and remove
4.In the same pan now fry ridge gourd skin and cook in low flame for 10 minutes.stir in between and sprinkle handful of water
5.cook till the ridge gourd skin is soft,allow it to cool
6.Grind all items with salt,turmeric,corriander leaves and tamarind in blender.
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