Peerkangai Bajji (Ridge Gourd Bajji)

Peerkangai Bajji is a traditional South Indian dish that uses the unique flavours of ridge gourd combined with the rich taste of Toor dal and spices to create a delectable side dish. This dish is not only nutritious but also embodies the essence of authentic Indian cuisine.
Serves: 6

Ingredients

  • 2 Medium-sized ridge gourds, washed and finely sliced with the peel intact
  • 200g Toor dal (Pigeon pea lentils), roasted and boiled till soft
  • 2 tsps Red chilli powder (adjust to taste)
  • 1 tbsp Oil (preferably coconut or vegetable oil)
  • 6 dry Red chillies, de-stemmed and roughly chopped
  • 1 tsp of Mustard seeds
  • 1 tsp of Jeera (cumin seeds)
  • 6 – 8 Curry leaves, washed and patted dry
  • 2 Onions, peeled and finely chopped
  • Tamarind, the size of a lemon, soaked in warm water for 10-15 minutes
  • Salt to taste

Instructions

Preparing Tamarind Water

Squeeze the soaked tamarind well to extract the juice. Strain the liquid to remove any pulp or seeds, ensuring you have smooth tamarind water. Set this aside.

Preparing the Ridge Gourd and Dal Mixture

Add more oil in the same kadai or another one and temper with dry red chillies once hot. As they splutter, add the finely sliced ridge gourd.

Cook the ridge gourd until they are soft and translucent. Pour the prepared tamarind water into the kadai. Once cooked, remove from heat and let it cool to room temperature. Once cooled, transfer the ridge gourd mixture into a blender or grinder. Grind it into a smooth paste.

Combine this ridge gourd paste with the boiled Toor dal in a mixing bowl, ensuring they are well-mixed.

Tempering and Combining:

Add some more oil to the same kadai, and add mustard seeds once it is hot. As they begin to crackle, add the cumin seeds.

Add the jeera, chopped onions and curry leaves. Sauté them until the onions turn translucent and golden brown. Add the red chilli powder to the mixture. Mix well and let it come to a boil. Adjust the level of spiciness by adding more chilli powder if needed. Now, season with salt according to your preference.
Pour this tempered mixture into the Ridge gourd-dal mixture. Mix them well to ensure all the flavours blend together.

Final Cooking

Transfer the mixture to the kadai and allow it to simmer on a low flame for 5 minutes. Ensure to stir occasionally to prevent the bottom from getting burnt.

Serving

Transfer the Peerkangai Bajji into a serving bowl. Enjoy this sumptuous dish with hot steamed rice or as a side dish with a main course.

Tips

Adjust the spiciness according to your preference by increasing or decreasing the quantity of red chilli powder and red chillies.

The consistency of Peerkangai Bajji can be adjusted based on personal preference. Add a little water during the final cooking stage if you prefer thinner.
Enjoy your meal and immerse yourself in the flavours of traditional Indian cuisine!