Kochi Style Peechinga Chemmeen Ularthiyathu
 |
| ridge gourd stir fry with prawns |
Ingredients
Snake gourd /
Peechinga – ½ kg
Peechinga – ½ kg
Prawns, small – ¼
kg
kg
Green chili – 2
nos
nos
Shallots – ½ cup
Chilli powder – 2
tsp
tsp
Turmeric powder –
¼ tsp
¼ tsp
Coconut Oil – 4
tsp
tsp
Salt
Curry leaves – few
Method
Peel the snake
gourd and cut into small pieces.
gourd and cut into small pieces.
Heat oil in a pan. Add shallots and green chilies. When the
shallots turn golden brown, add chili powder and turmeric powder. Add snake
gourd pieces, prawns and salt. Allow to cook on a low flame. Keep the lid
covered and check in between to see if it is almost cooked. Once it is almost
cooked, remove the lid. Allow to cook on medium flame for another 3 minutes or
until it is cooked. Serve hot with rice or chapathi.
shallots turn golden brown, add chili powder and turmeric powder. Add snake
gourd pieces, prawns and salt. Allow to cook on a low flame. Keep the lid
covered and check in between to see if it is almost cooked. Once it is almost
cooked, remove the lid. Allow to cook on medium flame for another 3 minutes or
until it is cooked. Serve hot with rice or chapathi.