Cooking Ridge gourd with Indian spices and prawns makes a tastier side-dish.
Posted by
ShareRecipes Staff
18/10/2013
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Preparation Time : 10 mins
Cooking Time : 10-15 mins
Serves : 3-4
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Ingredients :
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Ridge Gourd (Peerkangai) - 3
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King Prawn - 6-8 or Egg - 1
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Onion - 1 small
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Green chilli - 1 (optional)
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Tomato - 1/2
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Turmeric powder - 1/8 tsp
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Chilli powder - 1 tsp
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Ground Fennel seeds( Sounff/Sombu) - 1/2 tsp
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Cinnamon - 1cm long strip
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Curry leaves - few (optional)
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Oil - 1 tblsp
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Tinned coconut milk - 2 tblsp or 100ml fresh thick coconut milk
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Salt - to taste
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Water - as required
Method :
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Chop the onion and tomato; Peel off the vegetable and chop it into 1cm slices; Cut each slice into two; Grind the fennel seeds into a powder.
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Heat a saucepan and add oil.
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Add cinnamon,curry leaves, onion and chilli; fry until onion becomes light brown.
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Add tomato, turmeric powder and chilli powder ; saute for few minutes.
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Add chopped vegetable and stir-fry for 1-2 minutes.
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Add salt and 1/4 cup of water.
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Cover and cook on a medium heat until the vegetable is cooked well. It might take about 8-10 minutes.
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Stir the vegetables few times when they are getting cooked. Make sure there is enough water in the pan for the vegetables to be cooked while stirring.
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After the vegetables are cooked, add either the egg or prawns to the pan now. If egg is being added instead of prawns, break it into a small bowl, beat it and add it to the pan of vegetables.
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Add coconut milk and ground fennel seeds in the end and let it boil for 3-4 minutes. If fresh coconut milk is being added, then boil it for few more minutes until the curry becomes thick.
Other Names : Peerkangai with prawns
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