Ingredients Jump to Instructions ↓

  1. Ridge gourd(peechinga)- 1/2kg

  2. Potato - 2 large

  3. Scraped coconut- 1 cup

  4. Small onions- 6

  5. Coriander powder - 3 tsp

  6. Chilli powder - 2tsp

  7. Pepper corns - 6

  8. Tamarind - 1 lemon size

  9. Curry leaves

Instructions Jump to Ingredients ↑

  1. Scrape the ridges of the ridge gourd and cut into 1 inch long pieces. Cut the potatoes into 1 inch long pieces. Add al little water, turmeric and salt to the ridge gourd and potatoes and cook in a pressure cooker till a whistle is heard. In the meantime fry the coconut and the small onions in a little coconut oil till it turns dark brown. Turn off heat. Add the coriander, chiili powder and pepper corns to the hot coconut fried and stir for a few minutes. Cool the mixture and grind it to a smooth paste in a mixie with enough water. Soak the tamarind in water. Now add the ground paste to the boiled vegetables. Add the tamarind water and bring it to a boil in a open vessel. Add the curry leaves. Check for salt.


Send feedback