Ridge Gourd Theeyal (Peechinga Theeyal)

Lip- Smacking Roasted coconut gravy with sliced ridge gourd is a seriously tasty vegetarian side dish. Serve with rice.

Quick, Simple Recipe.

The Recipe Intro↓ has , more information as well as Recipe Video. Don’t forget to check it out.

Ingredients:

Ridge Gourd (LUFFA) -1/4 kg approx		2 medium sized
Green chillies, slit		4 small
Tamarind solution ( or to taste )		2 1/2 Tbsp
Curry leaves		2 sprigs
Tomatoes, chopped		2
Oil		2 Tbsp
Turmeric powder		1/4 tsp
Salt (about 1 1/2 tsp)		To taste
Freshly squeezed coconut milk - Optional		1/4 cup

For Ground Roasted Coconut

Oil		1 Tbsp
Grated Coconut		1 cup
Dried red chillies		4
Coriander seeds ( use more if you like a stronger flavor)		1 1/2 tsp
Fenugreek seeds		1/8 tsp
Shallots, sliced		1-2

For Tempering:

Oil		2 Tbsp
Mustard seeds		1/4 tsp
Fenugreek seeds		1/8 tsp
Dried red chillies, broken		2
Shallots, sliced		2-3

Method:

1. Soak a small lime sized pulp of tamarind in boiled water, so that you can extract the solution later.
2. Scrape the outer ridges of the gourd, and peel most of the skin… Leaving tiny bits of skin is okay and retains the shape of the gourd. Rinse well.
3. Cut each gourd into 2 pieces, then slice vertically. Remove any large seeds by scraping them out. Younger gourds, will not have seeds.
4. Continue to cut into semicircle slices. Set aside.
5. To a heavy based wok or pan, add the oil for the ground roasted coconut ( 1 Tbsp).
6. As it heats up add the grated coconut, followed by dried chillies, coriander seeds, fenugreek, and shallots.
7. Roast this mixture on medium heat, stirring continuously – patiently for 7-8 minutes. (Stepping away, or failing to stir, will cause the coconut to burn and ruin the dish, you best start over, so be patient here).
8. Once golden brown, quickly remove the contents from the wok, to prevent blackening from the residual heat.
9. Grind this to a fine powdery-paste without adding any water if possible. Set aside.
10. To the same wok, (wiped clean) add 2 Tbsp oil and add the turmeric powder.
11. As soon as it sizzles, add the prepared gourd and stir fry for 1-2 minutes, just till softened.
12. Add the sauteed gourd slices to a non-stick pot or earthen pot (preferred).
13. Also add the slit green chillies, chopped tomato, curry leaves, and tamarind solution.
14. Add the prepared coconut spice mix to this. Pour in just enough water to cover everything.
15. Bring to a boil and add the salt to taste.
16. Simmer for 8- 10 minutes, till thickened. Remove from heat.
17. Optional: Some like to add a tiny bit of fresh coconut milk at the end, to balance or smooth out the gravy. This can help to mellow the taste if coriander if you have added too much. I usually don’t find the need to add this.
18. Heat the oil for tempering. Crack the mustard seeds in the hot oil.
19. Add fenugreek seeds, dry chilli, and shallots. Fry till shallots turn golden.
20. Add all of this including the oil over the theeyal.
21. Allow resting for at least 10 minutes covered, before serving with hot rice!

Ridge Gourd Theeyal

Notes:

• Video is on the Intro page.
• Similar theeyal can be made with Okra, Eggplant, etc.. read the intro page.

Key Ingredients: Ridge Gourd, Coconut, Shallots, Dried Chillies, Coriander, Fenugreek, Mustard Seeds, Green Chilly, Curry Leaves, Oil, Salt.

EAT AND TELL!!! Let us know if you tried –  Ridge Gourd Theeyal

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