Peerkangairidge Gourd Sabji Recipes

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PEERKANGAI(RIDGE GOURD) SABJI



Peerkangai(Ridge Gourd) Sabji image

Make and share this Peerkangai(Ridge Gourd) Sabji recipe from Food.com.

Provided by subhasub13

Categories     Indian

Time 30m

Yield 3 serving(s)

Number Of Ingredients 13

1 ridge gourd
100 g tomatoes, Chopped
2 onions, Chopped
50 g mung dal (optional)
1 teaspoon turmeric powder
2 teaspoons chili powder
1 teaspoon garam masala (optional)
1 teaspoon mustard seeds
1 teaspoon jeera powder
1 teaspoon fennel seed
curry leaf
coriander leaves
salt

Steps:

  • Cut the Peerkangai(Ridge Gourd) ,onion and tomatoes.Put this vegetables and moon dal into the bowl.Now,Add chilli powder and turmeric powder.Dont add salt to this mixture right now.Now Boiled this sabji into 15 minutes in pressure cooker.Now add salt and seasoning it.

Nutrition Facts : Calories 51.3, Fat 1, SaturatedFat 0.1, Sodium 36.2, Carbohydrate 10.4, Fiber 2.9, Sugar 4.2, Protein 1.8

CHUKANDAR KI SABJI



Chukandar Ki Sabji image

Make and share this Chukandar Ki Sabji recipe from Food.com.

Provided by BhaktinShruti

Categories     Lunch/Snacks

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 bunch beet with greens (3 medium, ruby-red)
1 inch gingerroot
1/4-1/2 teaspoon asafoetida powder (hing)
1 medium green chili pepper (jalapeno)
1 teaspoon turmeric powder (haldi)
1/2 teaspoon cumin seed
1/4 teaspoon black pepper
1/4-1/2 cup olive oil, as needed
water, as needed

Steps:

  • Sprinkle cumin seed into frying pan. Dry roast or fry in olive oil until seeds darken and begin to sputter and pop.
  • Add asafetida. Add peeled minced ginger and saute until ginger is completely cooked. Add oil or water and stir, as needed, to prevent sticking.
  • Add green chilies to spices. Add turmeric and saute, stirring to prevent sticking. Add black pepper.
  • Prepare beets for cooking. Slice off any skinny protruding part of the beetroot extending beyond the bulb and the top most portion of the beetroot bulb removing about 1 inch of stems with it as this protion of the beet can trap soil and grit even after careful rinsing. Slice beetroots into thin strips, or dice into small chunks. Slice stems and beet greens into 1 inch lengths. Chop greens crosswise, shredding into 1-2 inch pieces.
  • Saute sliced beetroots and beet greens with spices. Stir to mix well and prevent sticking.
  • Cover and steam for about 10 minutes, until tender. Check every few minutes to ensure beetroots and beet greens are cooking well and not sticking to pan.
  • Serve with basmati rice or flatbread.

Nutrition Facts : Calories 127.1, Fat 13.6, SaturatedFat 1.9, Sodium 1.7, Carbohydrate 1.6, Fiber 0.3, Sugar 0.6, Protein 0.3

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