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We hope you got benefit from reading it, now let’s go back to ridge gourd-capsicum chutney/peerkangai chutney-no coconut version recipe. To cook ridge gourd-capsicum chutney/peerkangai chutney-no coconut version you need 10 ingredients and 3 steps. Here is how you achieve that.
The ingredients needed to cook Ridge Gourd-Capsicum chutney/Peerkangai Chutney-No coconut version:
- Take 1 no Capsicum
- Take Handful coriander of fresh
- Take 1 TSP Lemon juice
- Provide Salt
- You need 1 small cup onions Small
- Use 1 no Tomatoes
- Provide 2 no Green chillies
- You need 2 no chillies Red
- Use Tamarind a small piece
- Take Oil very minimal
Instructions to make Ridge Gourd-Capsicum chutney/Peerkangai Chutney-No coconut version:
- In a pan,drizzle little oil and fry small onions till it's cooked,followed by tomatoes and the chillies.Reduce the spiciness if you find it more.Adding both varieties of chilly is what I prefer!
- Now add in the sliced Capsicum and let it cook for few mins. Finally add in salt and ridge Gourd pieces and coriander.Cook till it turns mushy and Capsicum is cooked partially.Add in tamarind.
- Grind to fine or coarse paste as you prefer the chutney consistency. Squeeze few drops of lemon. I don't prefer a tadka for this but if you do so you can garnish it with curry leaves and mustard seasoning.
Anyway, ridge gourd is very commonly seen in all supermarkets and wet markets in Singapore. I used to pass by without a second glance because I had never cooked with it before Ridge gourd is known as beerakai in Telugu, peerkangai in Tamil, peechanga in Malayalam and torai/dodka in Hindi/Marathi. Peerkangai Chutney - Ridgegourd Chutney OPOS Method. Add all ingredients in the cooker and cook it for a specified time and the. Ridge Gourd Peel Chutney tastes heavenly when mixed with rice along with a dash of til oil.
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