I had an peerkangai (ridge gourd) lying in the fridge and had to be used as soon as possible. Had some newly bought carrots as well. Also had lots of tallow which I prepared. Hence decided to make a poriyal out of them by combining two recipes.

This is a two step process. First, glazed carrots need to be prepared. Then ridge gourd needs to be cooked and finally the glazed carrots has to be added after cooking.

Glazed carrots preparatioin:

Glazed carrots is based on recepie from allrecipes.com, but without sugar and pepper. Also less water used for boiling

Ingredients:

• Tallow/butter 2 tsp
• Salt ¼ tsp
• One peeled carrot chopped into thin long bits.

Preparation:

• Put the chopped carrot into a saucepan and boil in low flame with a little of bit of water. Don’t use too much water as it needs to be boiled off and not drained. (Draining the used water takes away lots of vitamins. If possible, explore a method to make carrots tender without using water)
• Boil in low flame until all the water evaporates
• Transfer the boiled carrots into another dish.
• Put tallow/butter into the saucepan.
• Add salt and mix with the melted tallow/butter.
• Now transfer the boiled carrots to the sacepan and mix throughly with the tallow/butter.
• Allow it to fry in a low flame for about 5-10 minutes.

Transfer the glazed carrots to a container.

Peerkangai (Ridge gourd) – glazed carrots poriyal preparation:

I prepared ridge gourd using the recipe from Hema's Kitchen youtube channel. After that, I mixed glazed carrots into it.

Ingeridients:

• One ridge gourd, peeled and chopped into medium sized cubes
• 2 tsp. tallow/butter.
• Mustard ¼ – ½ tsp
• Cumin (jeerakam)
• 3 – 5 garlic cloves, crushed a bit using flat side of knife.
• 1 onion, chopped
• 2 – 3 green chillies, sliced vertically one and horizontally into half.
• ¼ tsp. salt.
• ¼ –- ½ tsp. chilli powder
• ¼ tsp. turmeric powder
• Curry leaves
• Glazed carrots (from previous prepartion)
• Grated coconut, ¼ cup.

Preparation:

• Put tallow/butter into the saucepan in medium high flame.
• Add mustard after heating.
• Once mustard bursts, put chopped onions, curry leaves, jeerakam, green chilli and garlic into the saucepan and saute until the onions become slightly brown and turn down the flame.
• Add chopped ridge gourd
• Add chilly powder, turmeric powder and salt.
• Mix well.
• Cook in low flame for about 10-15 minutes, until the ridge gourd shrinks a bit.
• Add the grated coconut and mix well.
• Cook for another 1-2 minutes and turn off the stove.
• Add the glazed carrots now and mix well
• Serve and eat!

This recipe came good and my brother found it tasty.