Fed-up of ridge-gourd dishes? Try this reciepe and comments about it :)
This recipe serves 4.


  1. Ridge-Gourd (250 grams).
  2. Cumin seeds (1 tea-spoon).
  3. Green chillies (5 in numbers).
  4. Black-Gram (1 tea-spoon).
  5. Sesame seeds (1 tea-spoon).
  6. Coconut (1 bowl).
  7. Tamarind (a small lemon size).
  8. Salt (as per requirement).
  9. Cooking oil (2 tea-spoons).
  10. Mustard Seeds (1 tea-spoon).

                    ridge-gourd-nutrition-information             Peerkankai Ridge Gourd Thuvayal 7 3


Carry out this procedure for this recipe.

  1. Take 2 medium size ridge-gourds (hire-kayi/bire-kayi).
  2. Peel off all its ridges.
  3. Chop it into small pieces.
  4. Boil it in a cooker for 1-2 whistles or in an open pan until it becomes soft.
  5. While boiling add a tea spoon of cumin seeds (geera) and 2 green chillies.  
  6. Allow it to cool.
  7. After cooling, in a separate pan dry roast a tea spoon of black gram(uddina bele) and a tea spoon of sesame seeds(ellu).
  8. Add a bowl of grated coconut along with small amount of cleaned tamarind  and grind it to make paste of all the above said ingredients and add salt as per requirement.
  9. In a small pan, add 2 tea spoons of cooking oil/ghee/butter and heat it.
  10. To the hot oil, add a tea spoon of mustard seeds until seed splashes.

Hot delicious ridge-guard Indian sauce is ready. Serve along with rice-ghee, chapaties(Indian bread) or anything of your choice which offers as best side-dish. If you want to increase the shelf-life, add a pinch of sodium meta-bisulphate preservative.

This recipe can also be made in other greens like spinach, palak, harive soppu.

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