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Sunday, 11 December 2016

Peechinga Paal Curry / Ridge Gourd - Coconut Milk Curry


1 cup  ridge gourd/ peechinga/ tharavirikka, chopped
5-6 green chillies, slit
1/4 cup shallots, chopped
1 piece ginger, chopped
1 sprig curry leaves
1/2-3/4 tsp turmeric powder
1/2 tsp fennel powder
1 tsp coriander powder
1/2 tsp pepper powder
salt to taste
1 cup coconut milk
1 1/2-2 tbsp coconut oil

  1. Peel and chop ridge gourd into small pieces.
  2. Heat oil in a pan and add slit green chillies, sliced ginger, curry leaves and shallots and saute well.
  3. Add turmeric powder and mix well. Then add chopped ridge gourd and mix well
  4. Add fennel powder, coriander powder and salt and cook for 5 minutes adding little water.
  5. Add pepper powder to this and mix well.
  6. Then add coconut milk and cook on low flame for few minutes till the gravy thickens.
  7. Add 1 tsp coconut oil on top and switch off the flame....Serve hot with rice...

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