Peerkangai (in Tamil), Turai (in Hindi) is a versatile vegetable. It can be added to Sāmbhar, made into a gravy or dry vegetable and also can be blended into a soup.It has many health benefits as it is low in saturated fat and cholesterol, high in dietary fibre, vitamin C, has blood-purifying properties. It great vegetable for people with diabetes and has cooling properties.
It can survive in the fridge up to a week if stored well.
The following recipe is hand-me down recipe from my Mum. She simply used to stuff the ridge gourd with Sāmbhar powder, salt and shallow fry it. My recipe is only a little different.
Turmeric – ½ tspRed chilli powder – ½ tsp
Coriander powder – 1 tspGaram masala – 1 tsp
Desiccated coconut – 4 tspSalt – to taste
Oil – 2 tsp
Take all the ingredients except the ridge gourd, oil and mix then together into a masala filling. Cut the ridge gourd into 2 inch long pieces and cut a slit in the middle. This slit helps hold the masala filling. Heat the oil and add the filled gourd pieces. Arrange them side by side in the pan, partially cover it and turn the gas to low .Turn the pieces gently after 5 minutes and let it cook for 5 more minutes. Turn off the heat and cover it for few more minutes. It can be served with piping hot roti or rice.