Peerkangai

Peerkangai, also known as ridge gourd or angled gourd, is a popular vegetable in South Asian cuisine. It is a member of the Cucurbitaceae family, which also includes cucumbers and melons. Peerkangai is characterized by its elongated, ribbed, and somewhat angular shape, often appearing pale green when young and maturing to a darker green. The skin is usually smooth, though some varieties may have a slightly waxy texture.

Internally, peerkangai has a soft, spongy white flesh and a central cavity containing seeds. Its flavor is mild and slightly sweet, making it versatile in various dishes. Peerkangai is commonly used in curries, stir-fries, dals, and even in chutneys and fritters. It is often peeled before cooking due to its fibrous outer layer.

Nutritionally, peerkangai is a good source of vitamins, particularly vitamin C and some B vitamins, as well as minerals like potassium and manganese. It is also low in calories and rich in dietary fiber, contributing to its reputation as a healthy vegetable. The water content of peerkangai is also quite high, which adds to its hydrating properties. It is cultivated in tropical and subtropical regions and is a staple in many Indian households.