Let us see how to make a delicious Subzi with Ridge Gourd, Pan Fried chopped eggplant and few Indian Spices. I added Coconut Milk to enhance the flavor. This dish is one of my top favorite side dishes to go with Roti, Rice etc.
Ridge Gourd / Thurai / Peerkangai – 25o Gms
Brinjal – 200 Gms
Oil – 1tbsp + 1 tbsp
Cumin Seeds – ½ tsp
Green Chilli – 2 (chopped)
Red Chilli Powder – ½ tsp
Coriander Seed Powder – 1 tsp
Turmeric Powder – 1/8 tsp
Tomato – 1 (crushed)
Salt – to suit one’s taste
Coconut Milk – ½ cup
Finely Chopped Cilantro (Coriander Leaves) – 1 tbsp
Peel the Ridge Gourd and cut into pieces. Cut the Brinjals into Cubes.
Keep them ready. Soak the cut Brinjals in water with little Salt to prevent discoloration.
Heat a tbsp of Oil in a wide pan. Drain the Brinjals and add to the pan. Roast them with some Salt till they get cooked well. Transfer to a plate or a small bowl and keep aside.
Add 1 more tbsp of Oil to the same pan. Add Cumin Seeds. When they crackle, add Green Chillies and cook for 30 to 40 seconds. Add the chopped Ridge Gourd, crushed Tomato and the dry spices one by one. Mix every time. Cook till the Masala is cooked well.
Add a cup of water. Adjust the spices, if required. Cover with a lid and simmer for 6 to 8 minutes in low to medium flame. Add the roasted Brinjals. Add the Coconut Milk. Cook for 2 minutes in low flame.
Add the Cilantro and mix well.
Transfer to a serving bowl. Serve hot with Roti or Rice.
You can use Fresh Home Made Coconut Milk or you can prepare Coconut milk with Coconut Milk Powder bought from store.