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

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 palya