• Poriyal Varieties >Peerkangai urulaikizhangu poriyal | Ridge gourd potato stir fry | Aloo beerakaya thoran palya

Peerkangai urulaikizhangu poriyal | Ridge gourd potato stir fry | Aloo beerakaya thoran palya


Peerkangai urulaikizhangu poriyal


Cuisine Style: Tamil nadu, South india | Preparation&Cooking Time: 10 minutes | To Serve: 4 | Type : Curry,Masala, kulambhu | Take with : Rice, idli, dosa, roti, paratha

Ingredients

  • Peerkangai [Ridge gourd]–1 [peel off the skin & finely chop]
  • Potato[Urulaikizhangu] – 1 [peel off the skin & finely chop]
  • Onion – 1 [chopped]
  • Green chilli -1 [slit]
  • Coconut – ¼ cup [grated]
  • Curry leaves – 1 spring
  • Turmeric powder – ¼ tsp
  • Red chilli powder – ½ tsp
  • Mustard seeds – 1 tbsp
  • Bengal gram – 1 tbsp
  • Urad dal – 1 tbsp
  • Salt to taste
  • Water as needed
  • Oil – 2 tbsp

Method

  • Heat pan with oil add mustard seeds & let it splutter.
  • Then add Bengal gram, & urad dal sauté.
  • Add onion sauté till soft. Then add green chilli, and curry leaves sauté.
  • Add chopped potato, turmeric, & red chilli powder mix well, sauté well [Apr 5 min]
  • Add ridge gourd sauté well. Then add enough water cook till soft
  • Add salt & coconut mix well.
  • Then cut off heat, serve hot with rice

Aloo beerakaya thoran palyaAloo beerakaya thoran palya


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