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