{"id":421,"date":"2009-10-24T04:57:03","date_gmt":"2009-10-24T12:57:03","guid":{"rendered":"http:\/\/www.thezeal.com\/cooking\/?p=421"},"modified":"2009-10-24T04:57:03","modified_gmt":"2009-10-24T12:57:03","slug":"peerkangaai-poriyal","status":"publish","type":"post","link":"https:\/\/www.kaizen.ist\/cooking\/peerkangaai-poriyal\/","title":{"rendered":"Peerkangaai Poriyal"},"content":{"rendered":"<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>Ridged gourd (Peerkanghaai) &#8211; 2 cups diced<\/li>\n<li>Onions &#8211; 1 small (diced)<\/li>\n<li>Mustard Seeds &#8211; 1\/4 tsp<\/li>\n<li>Split urad dal &#8211; 1\/4 tsp<\/li>\n<li>Oil &#8211; 1 tbsp<\/li>\n<li>Red Chillies &#8211; 2<\/li>\n<li>Salt &#8211; to taste<\/li>\n<\/ul>\n<p><strong>Method:<br \/>\n<\/strong><br \/>\nIn a pan, heat the oil, splutter mustard seeds, add the urad dal. Saute for a few seconds. Then break the red chillies roughly and add them to this. Then add the onions and saute. To this, add the peerkanghaai along with a little water and salt. Allow to cook until all the water is drained out. Please be careful adding the salt &#8211; since this vegetable reduces in volume hugely &#8211; About 2 cups fresh veggie yields only about 1\/2 cup of cooked poriyal. Also, this veggie gives out a lot of water, so do not add too much water as it will prolong the cooking time.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: Ridged gourd (Peerkanghaai) &#8211; 2 cups diced Onions &#8211; 1 small (diced) Mustard Seeds &#8211; 1\/4 tsp Split urad dal &#8211; 1\/4 tsp Oil &#8211; 1 tbsp Red Chillies &#8211; 2 Salt &#8211; to taste Method: In a pan, heat the oil, splutter mustard seeds, add the urad dal. Saute for a few seconds. [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[50],"tags":[],"class_list":["post-421","post","type-post","status-publish","format-standard","hentry","category-poriyalsvaruvals"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.13 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Peerkangaai Poriyal - Priya&#039;s Food Bites<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.kaizen.ist\/cooking\/peerkangaai-poriyal\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Peerkangaai Poriyal - Priya&#039;s Food Bites\" \/>\n<meta property=\"og:description\" content=\"Ingredients: Ridged gourd (Peerkanghaai) &#8211; 2 cups diced Onions &#8211; 1 small (diced) Mustard Seeds &#8211; 1\/4 tsp Split urad dal &#8211; 1\/4 tsp Oil &#8211; 1 tbsp Red Chillies &#8211; 2 Salt &#8211; to taste Method: In a pan, heat the oil, splutter mustard seeds, add the urad dal. 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