Ridge gourd brinjal coconut curry(Peerkangai kathirikkai kuzhambu)
Ridge gourd brinjal coconut is a combination of ridge gourd ,brinjal and potato cooked in mild spices and freshly extracted coconut milk,
Ingredients:
Ridge gourd/peerkangai     – 1
Brinjal (big)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â –Â Â 1
potato                                  –   1
Fresh coconut           -1/2
green chillies                       –  6-8
Coriander powder               –  1 tbsp
cumin powder                     –   1 tsp
turmeric                               – 1/8 tsp
salt                                       –   to taste
whole garam                        –  cinnamon,fennel,cardamom&clove
oil                                         –  1 tbsp
Preparation time:30 min
Cooking Time   :30 min
Method:
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Peel the skin of ridge gourd and cut into circles.Cut the brinjal also into circles.Peel the potatoes and cube it.
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Shred half of the fresh coconut .Extract fresh coconut milk from it.
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Now again take second coconut milk by adding more water to the left over squeezed coconut paste and keep it aside
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Grind green chillies,coriander powder and cumin powder into a paste and mix it into the second coconut milk .
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In a pressure cooker add all the chopped vegetables,salt,turmeric and the masala mixed coconut milk and pressure cook for up to 1 whistle
its good combination for adai dosa.