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Spicy Chilli Ridge guard curry/ Peerkanagai millagu curry

Ingredientspeerkangai curry

Peerkangai – 1 nos ( finely chopped)

Mirchi (Bajji) – 4-5 nos ( finely chopped)

Onion – 1 nos ( finely chopped)

Tomatoes – 2nos ( finely chopped)

Ginger garlic paste – 1 tsp

Chilli powder – 1tsp

Coriander powder – 2tsp

Salt to taste

Oil – 1tbsp

Bay leaves- 1 no

Clove – 2nos

Cinnamon – 1/2 “pc

Fennel seeds – 1/2 tsp

Cilantroes – 1 tbsp


1.  Add oil in a deep pan, fry bay leaf, cinnamon, clove and fennel seeds.

2. Add onions and ginger garlic paste and fry till translucent.

3. Add Ridge guard, mirchi and tomatoes fry till tomatoes are mushy.

4. Add Chilli powder, coriander powder and salt fry till raw smell goes.

5. Then add 1/2 glass of water, close with the lid. Simmerf.

6. Mix now and then cook until veggies are cooked.

7. Slightly mash them when gravy is tight. Garnish with cilantroes.

Serve hot with chappathis or rice.

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