Ridge gourd ( Peerkangai in Tamil and Beerakaya in Telugu ) is very low in saturated fat and cholesterol and has very high fiber content in it..Its an ideal vegetable for optimum health and weight loss. It has excellent cooling properties and good for all ages. Ridge gourd as a whole is used in Indian Cuisine in many different ways. We can make currys, Kootu, Bajjis, Thogayal or pachidi, a simple dal or in any other forms. This Ridge gourd skin Pachidi is also one of the tastiest dishes made with less ingredients and Ridge gourd skin. If the skin is fresh, it enhances the taste of the Pachidi as well....
Ingredients
Ridge gourd Skin - 1 full cup
Olive Oil - 1 tbsp
Hing \ Asafoetida - 1 Dash
Urad Dal \ Ulutham Paruppu - 1 tbsp
Coriander Seeds - 2 tsp
Jeera \ Cumin Seeds - 1 tsp
Dry Red Chillies - 5 or 6 based on your spice level
Garlic Pods - 2 or 3 big ones
Salt - To Taste
Method
- In the kadai, add Olive oil and add all the ingredients except the Ridge gourd Skin and roast them well to golden brown but not black.
- Transfer them to the mixer grinder and fry the Ridge gourd skin in the remaining oil thoroughly. Cover it while frying for a minute in order to cook them well too...
- Then transfer the fried Ridge gourd skin too to the mixer grinder and grind everything in the mixer grinder together along with some salt.
- Grind them coarsely and not to a fine paste. Now the pachidi \ Thogayal is ready to be eaten with hot white rice, rotis, chappathis.
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