Another oil free cooking from my kitchen with little twist. Petola or peerkangai in Tamil would taste better if it is young otherwise the old one is fibrous and not pleasant to eat. Luffa is cooked in coconut milk together with blended ingredients.
Petola Masak Lemak / Luffa in Coconut Milk is just a basic recipe. You can add or leave out any ingredients you dislike for example, I have added tiger prawns towards the end of cooking as have lightly fried them first and remove to a plate but this is optional.
For additional kick have used bird's eye chili for this Petola Masak Lemak / Luffa in Coconut Milk. If you are not a fan of this, just add green or red chili for milder version.
PETOLA MASAK LEMAK / LUFFA IN COCONUT MILK
2 medium luffa peeled and thickly sliced
1 big onion
2 cloves garlic
2 tablespoon dry anchovies wash
5 bird's eye chili (optional)
1 teaspoon turmeric powder
250 ml coconut milk
1.5 cups water
10 medium prawns (optional)
salt in sugar to taste
DIRECTIONS
Pound item 2-5. In a deep pot, add in water, coconut milk, turmeric, blended ingredients, salt and sugar to a boil. Do not stop to stir until it comes to a boil. Mix in luffa and let simmer for 5 minutes, continue to stir. Check for salt and remove from heat.
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3 comments:
Thank you for sharing your recipes every week. #HomeMattersParty
Okay—I had no idea you could eat luffa. I thought they were just used as a scrubbing tool.
Always learning!!
I’m sure you noticed that your recipe was featured this week at the Homestead Blog Hop! Thanks for coming by!!
Laurie
Hi, every meal so tempting..vege's gravy is always good.
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