Kongunadu style " Peerkangai Bhaji kadayal " / Mashed Ridgegourd gravy - Quick South Indian gravy for Idli and Dosa made using Pressure Cooker

Today's recipe is an authentic kongunadu style " Peerkangai Bhaji Kadayal ".A quick south Indian gravy recipe from Tamilnadu for idli and dosas using Ridge gourd. It's is one of the best side dish for idli, dosa and appam.

Today I'm going to share how this recipe is made using pressure cooker. It's a simple, healthy and delicious dish which can be prepared in a few minutes when using the pressure cooker. It is actually cooked in a mud pot. But its quite time-consuming process, but very tasty. It is quite a spicy gravy. 

 

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Serves: 4

Ingredients:

• 1/2 kg Ridge Gourd
• 2 Tomatoes
• 1 Potato, medium-sized
• 1 Onion, medium-sized
• 6 Green Chillies
• 5 Dry Red Chillies
• 1/2 tsp Turmeric powder
• little Tamarind
• Salt to taste

For Tempering

• 2 tbsp Oil
• 1 tbsp Channa Dal
• 1 tsp Mustard seeds
• 2 Spring Curry leaves
• 2 Dry Red Chillies

Preparation

• Wash and peel the skin of the ridge gourd. Chop the ridge gourd into pieces.

• Peel onion, chop onion and tomatoes.

• Peel the skin of the potato and cut the potatoes into chunks.

Method :

• In a pressure cooker place all the ingredients one by one i.e ridge gourd, onion, tomatoes, chillies, tamarind, turmeric powder.

• Add 1 and 1/2 cup of water to it and mix well.

• Pressure cook for 5 whistles.

• Once the steam is released from the cooker, open the lid. With the help wooden masher/ hand whisk (mathu in tamil) , mash them.

• For tempering heat oil in a small pan, add channa dal, then the mustard seeds and allow it to splutter. Add dry red chillies to it and fry. Next, add the curry leaves and switch off the flame.

• Pour over the gravy and mix it well.

• Serve with dosa and idli

Video Recipe here ↓