Peerkangai Poriyal
Healthy south Indian stir fry with ridge gourd, carrots and peas
Servings: 3
Calories: 158kcal
Equipment
- 1 heavy bottomed frying pan
- 1 high speed blender
Ingredients
Vegetables
- 400 grams ridge gourd peeled and cubed
- 1/2 cup carrot peeled and cubed
- 1/2 cup fresh green peas you can also use frozen green peas here
- Salt to taste
- 10 curry leaves
- 1 tbsp cilantro chopped finely
For the spice paste
- 1/2 cup fresh coconut grated
- 1 small shallot peeled
- 1 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1/2 tsp ground turmeric
- 3 green chilis
For tempering
- 2 tsp virgin coconut oil
- 1 tsp mustard seeds
- 1.5 tsp white Urad dal
Instructions
- Wash and prep all the vegetables. Place them in a colander.
- Insert the inner pot into the Instant Pot. Fill the inner pot with 2 cups water and place a tall trivet in.
- Now, place the colander with the vegetables over the tall trivet.
- Close the Instant Pot with the lid and the valve turned to SEALING.
- Plug in and press PRESSURE COOK mode on HIGH PRESSURE for 0 minutes.
- Allow the cooking cycle to complete. As soon as it is done, do a quick pressure release by turning the VALVE to VENTING.
- Remove the colander and set it aside for 10 minutes. Wait for any remnant water to drain.
- To a small blender jar, add grated coconut, fennel seeds, shallot, green chili, cumin seeds and ground turmeric.
- Blend to a coarse paste without adding any water. Set aside.
- Heat a pan with coconut oil.
- Add the mustard seeds and when they splutter, add urad dal.
- When the dal begins to brown, add the steamed vegetables and salt.
- Stir in the blended coconut paste and combine everything by mixing well. Cook for 2 to 3 minutes on medium heat.
- The mixture must turn almost dry after cooking. This step may take longer if there is water in the steamed veggies mixture.
- Finish with curry leaves and chopped cilantro. Serve hot.
Notes
Cooking the chopped vegetables using the 0 minute cooking method in the Instant Pot works like magic here.
Alternatively, you can steam the vegetables for 5 to 6 mins in a regular steamer. After steaming or cooking in the Instant Pot, ensure that you drain them thoroughly in a colander.
This step is important because it prevents the stir fry from becoming soggy.
Alternatively, you can steam the vegetables for 5 to 6 mins in a regular steamer. After steaming or cooking in the Instant Pot, ensure that you drain them thoroughly in a colander.
This step is important because it prevents the stir fry from becoming soggy.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Nutrition
Calories: 158kcal | Carbohydrates: 19g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 175mg | Potassium: 303mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3894IU | Vitamin C: 91mg | Calcium: 71mg | Iron: 2mg
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