Peere Padengi Curry | Ridge Gourd & Moong Curry
Servings 4
Ingredients
- 1½cups chopped ridge gourd (Peere / Heerekai)
- 1 cup sprouted moong
- 1 tomato, chopped
- ½ tsp turmeric powder
- Salt to taste
For masala paste
- ¾ cup freshly grated coconut
- 1 onion, chopped
- 4 cloves garlic, chopped
- 2 tbsp Mangalorean curry powder
- A few curry leaves
- Water, as required for grinding
Forthe tempering
- 1 tsp coconut oil
- 1 tsp mustard seeds
- 2 garlic cloves, lightly crushed with the skin on
- A few curry leaves
Instructions
- Heat a pan and add the chopped ridge gourd, sprouted moong,tomato, turmeric powder and salt.
- Add about ½ cup water, cover and cook until the vegetables and moong are cooked.
- Meanwhile, prepare the masala paste by grinding the coconut, onion, garlic, Mangalorean curry powder and curry leaves with a little water.
- Once the vegetables are cooked, add the ground masala paste and mix well. Add salt if required. Cover and cook for a few minutes,allowing the masala to blend with the vegetables.
- For the tempering, heat coconut oil in a small pan.
- Add mustard seeds and let them splutter.
- Add the crushed garlic and curry leaves and sauté briefly.
- Pour the tempering over thecurry and mix gently.
- Serve hot with rice or chapatis