Monday, November 25, 2013

Peechinga Chemmeen Curry/ Ridge Gourd Shrimp Curry

I make various combination of Peechinga or Ridge Gourd either Vegan and Non-Veg. Shrimp-Ridge Gourd curry is one of our most favorite combination with this Veggie. If you get to buy some tender ridge gourd try making it with Shrimp, I bet it is a wonderful combo. I make the dry version of this combo as well, but curried shrimp and ridge gourd tastes equally great!! So here you go for the Recipe 

Ingredients Used:-
  1. Peechinga/Ridge Gourd - 2 Medium(Tender one's)
  2. Shrimp - 1lb
  3. Turmeric Powder - ½ tsp
  4. Chilly Powder - 1 tbsp
  5. Salt - 1 tsp(add more if required)
  6. Slit Green Chilies - 5
  7. Ginger chopped fine - 1 tbsp
  8. Curry Leaves a sprig
  9. Water - ½ Cup
To Grind:-
  1. Grated Coconut - ½ Cup
  2. Cumin Seeds/Jeera - 1 tsp
  3. Dry Red chilies - 2
  4. Turmeric Powder - ½ tsp
To Season/For Tempering:-
  1. Coconut Oil/Oil - 1 tbsp
  2. Mustard Seeds - 1 tsp
  3. Curry leaves a sprig
  4. Shallots chopped fine - 2(or ½ onion chopped fine)  
  5. Dry Red Chilies - 3

How I made It:-
  • Peel off the hard edges of the Ridge gourd with a peeler. Cut it into half and scrape off the inner seed section(If the veggie is very tender there will not be hard seeds, you do not need to remove the middle part in that case) 
  • Cut it into small pieces and set aside.
  • Peel and deveine the shrimp, wash and clean twice. Marinate with turmeric powder, Chilly powder and Salt and keep aside for 30 minutes
  • Meanwhile grind together 'To Grind' ingredients and reserve.
  • In an earthen ware/manchatty, add the marinated shrimp, chopped ridge gourd, green chilies, ginger and water. Cover and cook for ten minutes or till the ridge gourd and shrimp is cooked and soft.
  • Add the ground coconut paste and add it to the cooked shrimp and veggie and bring to boil.
  • Simmer the heat to medium and let it boil for another three-five minutes. Take off the stove and add few curry leaves.
  • Heat up a small pan, add coconut oil, add mustard seeds and let it splutter. Add dry red chilies, curry leaves, chopped shallots/onion. Saute till shallots/onion turn light brown.
  • Pour over the curry and keep it covered till ready to serve.

  • Curry tastes better after couple of hours of making. Serve it with boiled Rice/Roti.

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