2-3 long Ridge Guards
2 long green chillies
1 tsp ginger garlic paste
1 tsp coriander powder
2 tsp milk
2 tbsp olive oil (any oil of your choice)
Few chopped cilantro
1. Firstly, remove the outer layer of the ridge guard and finely chop it into pieces. This outer layer of the ridge guard is used to make a chutney/pickle. I would add that recipe shortly, this was called "Beerakaya Pottu Pachadi" by my granny and I just love it, in combination to the curd rice.
2. Add oil to a pan, after heating for a while, add the mustard seeds, cumin seeds,urad dal, channa dal, curry leaves, chopped green chillies and onions.
3. Finely chop the green chillies into thin pieces, this adds to the taste and also if eaten doesnt burn. Fry it till the onion turn golden brown.
4.Now add the ginger garlic paste and fry it till the raw smell disappears.
5.Now add the choppped and washed ridge guard pieces. The water used for washing is sufficient enough for it to boil and no need to add any extra water. Close it with a lid for about 8-10 mins and let it boil on medium flame.
6. Next, add the milk and saute it. Add the salt and chilly powder accordingly. Since we added green chillies, we may add some less chilly powder. Add the coriander powder and mix everything together.
7.Lastly, Break an egg into this curry and mix everything till it gets dry. Egg brings a different flavor to the curry. Style it with chopped cilantro.
This is great to be eaten with chapathi's and rice.Some people don't really like ridge guard and find it boring, so hopefully this combination might catch their attention!