PAL PEERKANGAI / RIDGE GOURD GRAVY WITH MILK

PAL PEERKANGAI RECIPE- This is a village based recipe.Milk added to the recipe makes it more tasty.Very mild and healthy recipe.Easy to prepare in few minutes.

This is the way my mother makes this recipe.This is my favorite recipe from my childhood and will remain to be my favorite in future also.And that justifies the deliciousness of this recipe.

This recipe will sure be enjoyed by all including kids/toddlers.While tasting this gravy mixed with hot rice,you have a melt in mouth feeling.This recipe can also be a good side dish for dosa.

Here is the recipe of this delicious Pal Peerkangai.

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Ingredients
Ridge Gourd	2
Onion	1
Green Chillies	3
Milk	1/4 Cup
Turmeric Powder	1/4 tsp
Cumin Seeds	1/4 tsp
Mustard Seeds	1/4 tsp
Gram Dhal	1/2 tsp
Oil	2 tbl spn

Method:
1.Wash Ridge Gourd.Peel the skin off.Chop ridge gourds into bite sized pieces.
2.Chop onions finely.Slit green chillies.
3.Heat oil in a kadai.Temper mustard seeds,cumin seeds,gram dhal.
4.When gram dhal turns golden brown,add green chillies,onion and saute well.
5.Once onion turns soft,add turmeric powder,ridge gourd and salt.
6.Cover and cook till ridge gourd in its own juices.
7.Ridge gourd leaves water and allow the water to shrink to 1/4 of its volume.
8.Add milk that is in room temperature.
9.Allow it to reduce to a thick gravy.Taste test and add salt if required.
10.Serve with hot rice.
11.Cook 'n' Enjoy.

Tip:
1.Ridge Gourd reduces greatly in its volume.So use atleast 2 ridge gourd for a good amount of gravy while cooking for 2 people.
2.The actual  flavor is from cumin seeds and milk.
3.Tastes good with dosa and roti/chapathi