Sunday, April 6, 2014

Peechinga Chemeen Ularthu/Ridge gourd with prawns and tomato



Ingredients

Peechinga/Ridge gourd - 2 small

Tomato - 1 medium

Onion - 1 medium

Prawns cooked - 1/2 cup

Garlic - 1 tsp

Ginger - 1/2 tsp

Curry leaves

Kashmiri Chilli powder - 1 tbsp

turmeric powder - 1/4 tsp

salt

oil




Method

Cut ridge gourd into pieces.

Heat oil in a pan, add garlic, ginger, and curry leaves followed by onion. Saute the onions until light brown in color. Add kashmiri chilli powder, turmeric powder and stir. Add tomato. When tomato is mushy, add ridge gourd and salt. Close the lid. When the ridge gourd is half cooked, add cooked prawns. Close the lid again. Open the lid to see if the ridge gourd is cooked. When done, switch off the stove.


7 comments:

  1. The curry looks so yumm and tempting...love it

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  2. love the color of the curry...

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  3. nice one. Sure it would have been tasty.

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  4. That's a lovely combination Sabeena :) I will have to get some prawns the next weekend :)

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  5. Very different and completely a fingerlicking curry, your clicks are killing me.

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  6. Gosh!!! The color is vibrant and the flavors are so good.

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